Chewy Ginger Cookies

December 14, 2016


These chewy molasses ginger cookies are the perfect afternoon snack with a warm cup of coffee. Easy to make, quick to cook, super-soft, and unless you LOVE ginger, two cookies will certainly satisfy. 




2 1/4 cups all-purpose flour

2 1/2 tsp ground ginger

1 1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp freshly ground nutmeg

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

3/4 cup (packed) dark brown sugar

1/2 cup vegetable shortening

1/2 cup unsalted butter, room temperature

1 large egg

1/2 cup blackstrap (robust) molasses

2 tsp finely grated peeled ginger (I recommend using only 1 tsp)

1 tsp vanilla extract

1/2 cup finely chopped crystallized ginger

1 cup raw or sanding sugar



  1. Preheat to 350°

  2. Line two baking sheets with parchment paper

  3. Mix flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper in a medium bowl

  4. Beat brown sugar, shortening, and butter in a large bowl, until light and fluffy

  5. Slowly beat in egg, molasses, grated ginger, and vanilla

  6. Fold in flour mixture and crystallized ginger until completely incorporated. Dough will be sticky

  7. Scoop dough into 1” balls

  8. Roll balls into raw sugar mixture, covering generously

  9. Bake cookies for 10-12 minutes, until edges are firm and centers appear cracked


Recipe by Gina Marie Miraglia Eriquez / top image via Chelsea Kyle

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