Chewy Ginger Cookies

You will love the heat and the spice with strong molasses notes.

Ingredients

    Yield:

    • 2 cups (280 g) Pamela's All-Purpose Flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 2 teaspoons ground ginger
    • ½ teaspoon ground cloves
    • ½ cup finely chopped crystallized ginger
    • ½ cup (1 stick) butter
    • 1 cup sugar
    • 1 egg, large
    • ½ cup molasses
    • Coarse sugar crystals for rolling cookies
Directions

    Place rack in center of oven and preheat to 350°. Line three 12 x 18-inch cookie sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, salt, spices, and crystallized ginger. Set aside.

    In large bowl of an electric stand mixer with paddle attachment, beat butter and sugar until creamy. Add egg and molasses and mix well. Add in flour mixture, mixing well. Cover and refrigerate for 30 minutes to help set up dough.

    Place coarse sugar crystals in shallow bowl. Scoop a tablespoon of dough between palms and roll to form ball. Gently roll ball in sugar crystals and then place onto lined sheet pan, 12 cookies per pan, 2 inches apart. Do this with all the dough. Bake 12 to 14 minutes, until golden brown and centers are soft.

    Let cool completely on parchment before removing from paper. Store in an airtight container.

    © Pamela's Products, Inc.

Customer Reviews

Based on 6 reviews
100%
(6)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
G
Grace Stewart
Great ginger cookies!

I fully melted the butter and skipped rolling in sugar. They turned out great! I used a small scoop (i think 1/2 tbsp) for 8-9 minutes and let sit on the cookie sheets for a couple minutes to solidify. Chewy, sweet, a little spicy. Excellent. I’d bring these to a cookie swap or dinner party.

User picture
M
Michelle

Love, love these cookies. I have put my own little twist on them. I put flake salt and sugar on the top

G
Gina

I only had pamela’s pancake flour .. I omitted the baking soda but followed everything else.. flattened Each 1” ball they really spread. Crunchy, thin , Not too sweet deep molasses flavor... AMAZINGLY GOOD.

M
Make it egg free?

What would you suggest to make these egg free? Would an egg replacer work?

E
E Springer

Used about 2 Tbs worth of freshly grated ginger (rather than powdered and crystallized versions), creamed into the butter mixture to ensure flavor would distribute well. Otherwise followed the recipe pretty closely. Cookies are soft and chewy inside, not overly sweet (a good thing, from my perspective). A bit crumbly in milk, but great flavor.

12