Chewy Ginger Cookies
Soft and chewy ginger cookies with chunks of candied ginger for extra chew and ginger flavour
Equipment
Ingredients
- 185 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 60 g unsalted butter, softened to room temperature
- 100 g granulated sugar
- 50 g brown sugar
- 50 g fancy or cooking molasses
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- 70 g candied ginger, finely chopped
- 50 g granulated sugar, for rolling
Instructions
- Prep: Line a baking sheet with parchment paper. Line a second baking sheet or cutting board with parchment paper. The first baking sheet will be used to bake the cookies and the second sheet will be used to chill the cookie dough so it can be a plate, cutting board, or any kind of flat surface. Set both aside.
- Flour mixture: In a medium bowl, stir together flour, baking soda, ground ginger, cinnamon, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, add the softened butter. Use an electric hand mixer to beat the butter until it becomes very creamy. Add the granulated sugar and brown sugar and beat together until creamy and fluffy. Mix in the molasses until well combined.
- Mix in egg: Add the egg and vanilla extract and mix on low speed until combined.
- Combine wet and dry mixtures: Add the flour mixture and mix on low speed until just barely combined with lots of flour patches remaining. Add the candied ginger and finish mixing with the hand mixer or switch to a spatula to avoid overmixing.
- Scoop and chill cookie dough: Use a 4-tablespoon cookie scooper to scoop the cookie dough onto your lined cutting board. No need to space them apart. Let the entire board chill in the fridge for about 15 minutes until the dough is firm to the touch. Meanwhile, preheat the oven to 350°F while you wait.
- Roll in sugar: Once chilled, roll each cookie dough ball in between your hands until it forms a round shape. Roll the dough ball in granulated sugar until coated. Place the cookie dough balls on your lined baking sheet, leaving about 2" in between each ball to account for spreading.
- Bake: Bake cookies for 12-14 minutes or until the exterior of the cookies is dry and set but the dough in between the cracks still looks slightly wet and underdone. The insides of the cookies will set as they cool and become the chewy centers that we're aiming for.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Calories: 258kcal | Carbohydrates: 48g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 199mg | Potassium: 123mg | Fiber: 1g | Sugar: 32g | Vitamin A: 194IU | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 1mg
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