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Chewy ginger cookies recipe

Chewy ginger cookies recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies

This is my grandmother's ginger cookie recipe. I've adapted it from hers (which calls for 20 minutes baking for a hard ginger snap) to give a much softer cookie texture which my lot prefer.

Faro, Portugal

146 people made this

IngredientsMakes: 30 ginger cookies

  • 340g (12 oz) plain flour
  • 225g (8 oz) soft brown sugar
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground ginger
  • 110g (4 oz) margarine
  • 2 tablespoons golden syrup
  • 1 egg, lightly beaten

MethodPrep:20min ›Cook:12min ›Ready in:32min

  1. Pre-heat oven to 180 C / Gas 4. Line two baking trays with parchment.
  2. Sieve and combine all dry ingredients into a large bowl.
  3. Melt margarine and golden syrup in a pan.
  4. Add melted mixture and beaten egg into bowl with dry ingredients. Stir thoroughly until fully combined, finishing with your hands, if necessary, to give a firm dough.
  5. Roll by hand into walnut-sized pieces and place on a lined baking tray. You should get about 30 out of the mixture. Flatten slightly with fingers.
  6. Place into pre-heated oven and bake for 12 minutes, swapping trays halfway through.
  7. Carefully remove from trays immediately with a spatula and leave to cool on rack. (P.S. warm and chewy is GOOD!) Enjoy!


You can sub the golden syrup for the same quantity of runny honey, if syrup is difficult to come by. I can't get it here in Portugal but I do keep stocked up with a supply from the UK. There have been a few times when I've subbed in honey though and it works just as well (as long as you like honey, that is!). Use 1 1/2 teaspoons ginger if you like a stronger ginger flavour.

See it on my blog

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Reviews & ratingsAverage global rating:(6)

Reviews in English (5)

This has become a home staple. I have adapted them slightly with double the ginger and I roll them flat (dropping cooking time slightly) but all in all a great, completely simple recipe to follow-02 Jan 2016

Best ginger biscuits ever !-12 Apr 2016

Lovely tasty ginger biscuits. If you roll them flat you get a crispier outside along with the chewy center. A bit too sweet and not enough ginger for my tastes though, but still a very tasty treat.-26 Mar 2015

Chewy Ginger Cookies

T hese chewy ginger cookies are not what you would find in a traditional Italian cookie recipes section. I know that. But I do bake other goodies too. And I LOVE these cookies. They taste like a Ginger Snap, but they are chewy.

These are one of those drop cookie recipes where you scoop drop plop and bake. These are a quick bake when you need a homemade goodie that doesn't taste like everyone elses. So if you are looking for something to take to a potluck, a picnic, a family get together - and you are strapping for ideas and want to be "original" these are a good call.

I ran across this recipe when I was invited to Kansas City Food Bloggers Cookie Exchange in 2010. One of the blogger-gals baked these. They were my favorite cookie even among all the fancy pants cookies. I love the chewy texture.

Here's the odd thing for me, I'm actually promoting the fact these use Crisco. I will openly admit I HATE Crisco or any shortening for that matter. But Crisco is what makes them chewy. AND you can buy the butter flavored Crisco - which really helps the flavor! Yes, I break my own rules when I bake these.

I've got some substitution ideas below.

If this wasn't the type of cookie you were looking for - scroll below to my photo gallery and you can see all the Italian cookie recipes I have on my site.

Healthy Ginger Cookies

This post may contain affiliate links. Read my disclosure policy.

Healthy Ginger Cookies are the perfect holiday treat. With all the warm holiday spices, chewy texture and sugar sprinkles and less of the calories and fat!

This easy Dessert Recipe is perfect for baking around Christmas time, but they’re so delicious we won’t blame you if you want to make them all year round! For more healthy takes on classic cookie recipes try our Best EVER Healthy Chocolate Chip Cookies.


When it comes to trying to eat healthier, the holidays can be a tough time. Between all the baked goods, chocolates, and rich dinners it’s difficult to participate in the festivities without over indulging. These Chewy Ginger Molasses Cookies are a way to get the best of both worlds. They make it possible to enjoy your favorite cookies, while sticking to your health goals.

Unlike gingersnap cookies or classic classic gingerbread cookies, these Ginger and Molasses Cookies are much more soft and chewy. While gingerbread treats usually have a lot of crunch to them, this one is more buttery. Even though it’s a soft, more chewy version it still has all the molasses, ginger, and spiced taste you’d expect from a gingersnap or classic gingerbread cookie.


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Mashed Cauliflower

Whole Wheat vs All Purpose Flour

To make these Ginger Molasses Cookies as healthy as they can be, this recipe uses a mixture of wheat flour instead of pure all-purpose flour. Whole wheat flour has more nutrients, fiber and other health benefits than typical all-purpose flour but it can impact the tenderness of your cookies. While we usually defer to oat flour in our other cookies the addition of oats would not be in line with the flavors of these ginger cookies.

To keep the cookies as chewy and tender as possible we use a half and half ratio to the flour. These cookies also use less sugar than many cookie recipes. Because of the rich spices that season the cookie you won’t taste the difference. Plus, they are still just as chewy and delicious as classic Ginger Cookies.

Recipe Summary

  • ⅔ cup firmly packed dark brown sugar
  • ½ cup shortening
  • 1 large egg
  • ¼ cup unsulphured molasses
  • 2 teaspoons finely grated peeled fresh ginger
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon table salt
  • ⅛ teaspoon freshly ground black pepper
  • ⅔ cup or 1 (4-oz.) container gold sanding sugar
  • Parchment paper

Preheat oven to 350°. Beat dark brown sugar and shortening in a medium bowl at medium speed with an electric mixer until creamy. Add egg, molasses, and ginger beat 30 seconds. Sift flour with next 4 ingredients in a small bowl. Add flour mixture to butter mixture, and beat at low speed until combined.

Place sanding sugar in a small bowl. Drop dough by level spoonfuls into sanding sugar, using a 1 1/2-inch cookie scoop roll to coat. Place coated cookies 3 inches apart on 2 parchment paper-lined baking sheets.

Bake, in batches, at 350° for 10 to 12 minutes or until cookies are fragrant and browned around edges. Cool on pans 5 minutes transfer to a wire rack, and cool completely (about 30 minutes).

  • 2 cup all purpose flour
  • 4 egg
  • 2 pinches salt
  • 1/2 cup granulated sugar
  • 2 teaspoon baking soda
  • 4 teaspoon ground clove
  • 4 teaspoon ground cinnamon
  • 1/4 cup molasses
  • 2 teaspoon ground ginger
  • 150 gm butter
  • 450 gm brown sugar

How to make Chewy Ginger Cookies

Step 1

To make these delicious cookies, pre-heat oven to 204 degree Celsius.

Step 2

Take a large bowl and beat together butter (keep 1 to 2 tablespoon aside for greasing the baking tray) and sugar until the cream is formed.

Step 3

In the butter-sugar cream, add eggs along with the molasses. Stir well all the ingredients.

Step 4

Now, take a different bowl and add all purpose flour, baking soda, ground ginger, cloves, cinnamon and salt in it. Mix together all the ingredients well.

Step 5

Now in a large bowl, fold the flour and spices mixture with cream mixture. Make the dough thick enough to prepare small balls.

Step 6

Now, take out a little dough and form small balls with it and roll in the plate of granulated sugar.

Step 7

Grease the cookie sheet with remaining butter and place the balls, but do not flatten them.

Step 8

Bake the cookies in a pre-heated oven for about 20 minutes.

Step 9

Check if the cracks appear in the cookies. When done, take out the baked tray and let the cookies cool down completely.

Chewy Ginger Cookies

Made with fresh, ground and crystallized ginger, these soft cookies are sure to add some spice to your life!


  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup molasses
  • 1 large egg
  • 1 teaspoon grated ginger root
  • ¼ cup crystallized ginger, minced
  • ½ cup coarse sugar


Preheat oven to 325°F. Whisk together flour, baking soda, ground ginger and salt in a bowl.

Beat the butter and granulated sugar together in a mixer on medium-high speed with a paddle attachment until light and fluffy. Beat in the molasses, egg and fresh ginger (mixture may look curdled). Reduce mixer speed and add the flour mixture to the wet ingredients. Continue to mix until incorporated. Stir in the crystalized ginger.

Scoop dough into balls and roll in coarse sugar. If dough is too sticky to handle, refrigerate 15 minutes before scooping. Place balls on a baking sheet and bake 12-15 minutes.

Recipe Summary

  • 2 1/2 cups all-purpose flour
  • 2 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground white pepper
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1 cup (2 sticks) plus 2 tablespoons unsalted butter
  • 1 large egg
  • 6 tablespoons unsulfured molasses
  • 1/2 cup sanding or granulated sugar

Heat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and white pepper set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the light-brown and granulated sugars with the butter until light and fluffy, about 5 minutes. Beat in the egg and molasses. Add the flour mixture mix until combined. Form into a ball wrap in plastic. Chill dough at least 2 hours or overnight.

Line a baking sheet with parchment paper. Pour the sanding sugar into a bowl. Form the dough into 1-inch balls roll each ball in sugar. Place the coated balls on prepared baking sheet, spaced 2 inches apart. Using the palm of your hand, flatten each ball slightly into a disk.

Bake the cookies until browned, 10 to 12 minutes. Transfer cookies to a wire rack to cool completely. Store cookies in an airtight container up to 2 days.

How to Make Ginger Snaps

  1. Beat together wet ingredients until well incorporated.
  2. Stir in remaining ingredients.
  3. Shape dough into balls and roll into granulated sugar.
  4. Bake in a preheated oven until set and start to split.

TIP: Don&rsquot over bake your cookies! You want these cookies to be golden brown and not crispy around the edges. Baking them just perfect provides a soft and chewy ginger snap.

Chewy Ginger Cookie Recipe

Follow this step-by-step recipe to learn how to make these beautiful tea cookies. Add these chewy ginger cookies to your holiday cookie plate.

This recipe and photo are by Ellen Easton’s Tea Travels™ articles and recipes. Photo by Ellen Easton 2020 – All Rights Reserved.

Check out more of Ellen Easton’s Tea Travels™ articles and recipes.

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ginger, ground
  • 1 teaspoon cinnamon, ground
  • 1 teaspoon cloves, ground
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 1 tablespoon pure vanilla extract
  • Brown sugar or additional granulated sugar
  • Fondant Icing*

Preheat oven to 350 degrees F.

In a large bowl, combine flour, baking soda, ginger, cinnamon, and cloves.

In another bowl, cream the butter and sugar together. Add the eggs, molasses, and vanilla extract blend well.

Add the dry ingredients to the creamed mixture and mix together well. To avoid the batter from sticking to the paddles or your hands, dust with flour.

Ball Shaped Cookies:

Using your hands, roll the batter into 1-inch balls. Roll each ball in the brown sugar or white granulated sugar. Place the cookie balls 2-inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes until done.

Remove from the oven and place on a wire cooling rack to cool.

Delicious when served warm.

Cookie Cutter Directions:

Using a rolling pin on a floured surface, roll the cookie dough to about 1/4 inch thickness. Use cookie cutters of your choice to cut out desired shapes. Next take a spatula to help transfer the cookie shapes to a baking sheet and bake for 10 to 12 minutes until done.

Remove from the oven and place on a wire cooling rack to cool. When the cookies have been cooled, frost with the marshmallow fondant icing and add any cookie sprinkles of choice.

* Ellen used Peggy Weaver's famous Fondant Icing Recipe - Marshmallow Fondant (recipe and tutorial on making and using marshmallow fondant icing) to decorate these festive Christmas cookies.

-Carefully peel and thoroughly wash fresh ginger root.

-Chop them up into small pieces.

-Using a food processor, process chopped up ginger root for a few minutes.

-Transfer processed ginger root to a small sieve. Squeeze out the juice using the back of a spoon.

-You should end up with about 1/4 cup of ginger juice.

-Reach for a medium-sized saucepan.

-Combine brown sugar, honey and tapioca starch. Using medium heat, bring to a boil.

-Keep on stirring and monitoring the temperature with a candy thermometer.

-Once the temperature reaches 265°F, switch off the stove.

-Worry not if you don&rsquot have a candy thermometer. Remove from heat once the mixture is about to boil.

-Stir in ginger juice. Watch out because there will be some sizzling!

-If you want the resulting chewy ginger candies to be spicy, add a little of the processed ginger root, too.

-Line a baking sheet with parchment paper. Spray lightly with oil.

-Using a teaspoon, neatly place tiny dollops of the mixture on the parchment paper.

-Allow chewy ginger candies to cool completely for a couple of hours.

-Transfer hardened chewy ginger candies to a large plate.

-Dust with a little tapioca starch and transfer to a small resealable plastic bag.

That&rsquos how easy it is to make some chewy ginger candies right in your kitchen. Unlike the kinds that are available at some supermarkets, these homemade chewy treats out of ginger are completely devoid of unnecessary ingredients such as artificial preservatives and colorings.

After you coming up with your first batch of chewy ginger candies, come back to this site and share your experiences with your masterpieces that are capable of dealing with nausea, dizziness, indigestion and even joint pain!


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