These chewy ginger cookies are filled with molasses, warm spices, and lots of love! Don’t let the Christmas plate fool you… your family will love these cookies year round!
My mom started making these cookies when I was in high school, and over the years they have been called many, many names [aside from delicious]. Ginger cookies, big soft ginger cookies, harvest ginger cookies, harvest cookies… so when I decided to make them this Christmas season, I didn’t know what to call them. Ultimately, the descriptive title won out: Chewy Ginger Cookies. These cookies are unmistakably gingery and SUPER chewy. I have to admit that since they’re a fairly basic cookie I didn’t immediately think of making them for Christmas. But recently, a family friend messaged me on Facebook for the recipe and BOOM! They popped into my head and just wouldn’t leave. 🙂
I altered this recipe a little from the original: namely, I made them about half the size as the recipe calls for. I don’t remember how big my mom used to make them but these were plenty large for us… plus you get double the amount of cookies. Enough for BOTH of our families. 🙂 Score! Since we were seeing our families different weeks, I put half the cookies in the freezer and was pleasantly surprised that they retained their chewiness despite a stint in the freezer. Perfect!
Though these cookies are pretty simple, they taste pretty amazing. I meant to share this recipe before Christmas but alas. You’ll just have to tolerate a Christmas plate in January, alright? Be sure to enjoy these cookies soon! They’re amazing with a glass of milk or a cup of tea. Mmm! Enjoy!
Chewy Ginger Cookies
- 4 1/2 cups all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1 teaspoon cloves
- pinch of salt
- 1 1/2 cups butter or shortening, room temperature
- 2 cups sugar
- 2 large eggs
- 1/2 cup molasses
- 3/4 cups coarse sugar or regular sugar
In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, cloves, and salt.
In the bowl of an electric mixer, beat butter for 30 seconds. Gradually add sugar and beat for 2 minutes, scraping sides of the bowl occasionally. Beat in eggs and molasses to combine. Slowly add in flour mixture, as much as possible with the mixer. Finish mixing in the rest with a wooden spoon.
At this point, dough can be shaped and baked or refrigerated for up to 24 hours.
When ready to bake, preheat oven to 350 degrees. If desired, line baking sheets with parchment or a silpat. Roll dough in 2 tablespoon sized balls [approximately 35 grams/1.25 ounces], then roll in coarse sugar. Place 2 1/2 inches apart on baking sheets. Bake for 12-14 minutes, or until puffy and light brown. Do not overbake. If desired, rotate pans halfway through baking [front to back and top to bottom] and allow baking sheets to cool before baking the next batch.
Cool cookies on baking sheet for 5 minutes before removing to a cooling rack to cool completely.