Chewy Ginger Cookies

Chewy Ginger Cookies

(an adaptation from Bon Appetit – Dec.2012)

I enjoy cookies that stay chewy long after they are taken out of the oven. Recently, I discovered this recipe looking for a new flavor to add to my holiday baking. This cookie has substantial character and flavor….one I enjoy with every bite… accompanied with a tall glass of ice-cold milk.






With electric mixer, cream together until fluffy:

3/4 cup brown sugar

1 cup butter

Then add and mix well: 

1 egg

1/2 cup robust blackstrap molasses

Then mix the following dry ingredients and add to the mixing bowl:

2 1/4 cups unbleached flour

2 1/2 tsp. ground ginger

1 1/2 tsp. baking soda

1 tsp . cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

1/4  tsp. ground black pepper

2 tsp finely grated fresh ginger – peeled

1 tsp. vanilla

1/2 cup finely chopped crystallized ginger

In shallow bowl place:

1 cup raw or sanding sugar

With a cookie scoop or tablespoon, scoop out dough and place one piece at a time into raw sugar. Roll each piece  to coat with sugar and place on cookie sheet about 1 1/2 inches apart. Bake at 350 degrees for 10-12 minutes or until centers appear cracked. Place on wax paper to cool.






  1. These are my new favorite…I love ginger, and this chewy cookie is the BEST!

  2. Karen Briscoe says

    Cannot wait to try these, I love ginger! Anyone who does may want to try a bottle of Kombucha Gingerade available at Whole Foods. Lots of probiotics and adds a zing to your day. Thank you and bless all.

  3. Thanks forthe recipe Leann. Would you by any chance have a secret recipe for CRUNCHY peanut butter cookies?


Speak Your Mind