When Chrissy asked me if I’d be willing to share my Chewy Ginger Cookie recipe, I may have hesitated a teensy tiny little bit. I’ve been making these cookies for over 30 years, and I’ve gotten more requests for the recipe than I ever would have imagined. Despite that, I haven’t always been generous with it. Lucky for Chrissy, I really like her.
These ginger cookies are soft and rich, and oh-so-good. You can halve the recipe easily, but unless you’re planning to eat them all yourself, I don’t recommend it. They’ll disappear before they’re cool!
Start by creaming 1 1/2 cups butter or margarine with 1 1/2 cups of light brown sugar.
Now, if you’re new to cookie baking, you should know: butter has a lower melting point, so cookies with butter will spread a bit more than using margarine. Either will be fine, just know what you’re getting into with your choice.
Next, add in 2 eggs, one at a time.
Now we’re ready for the spices.
I should say, I don’t believe in leveling off most of these spices, I prefer to heap the spoons, but do whatever you’re comfortable with. Add in 2 teaspoons of cinnamon, 2 teaspoons of ginger, 3/4-1 teaspoon cloves (you can do this to taste — some people prefer less of this one), 1/2 teaspoon of salt, 4 teaspoons of baking soda, and 1/2 cup of molasses. I’ve tried many different brands of molasses over the years, but I always get the best flavor with the Brer Rabbit full-flavor molasses. You can find it HERE.
Mix that all up.
Last thing we need is flour. You’re going to need 4 1/2 cups. I mix in about 2 cups with my cookie paddles, then change to the bread hook for the rest. This is a really thick dough, and you really don’t want to burn out your mixer. Then I add the rest. Scrape down the sides as needed.
Now that everything is mixed, wrap that up and stick it in the refrigerator. Or the freezer. If you want the very best flavor, you should refrigerate it overnight. If you just can’t wait (and really, who could blame you?) toss it in the freezer for 20-30 minutes.
I should say at this point, if you don’t want to take the time to do all the steps, it works almost as well if you just toss all those ingredients in at the same time. Not that I know that from experience or anything.
Once your dough has chilled, you’re going to form it into balls and roll those suckers in sugar.
Place them on your cookie sheet (you can use parchment paper or Silpats if you want to make clean-up easy). Then you’re going to squash them, just a little, with the underside of a drinking glass. If you used butter, don’t push as hard as if you used margarine because (remember?) they’ll spread more.
Pop them in the oven for 10-12 minutes.
Depending on your oven, you may need to adjust your baking time. They don’t look done when they are! They’re still a bit puffy, but as they cool they’ll drop a little and get that lovely crackled top.
Chewy Ginger Cookies
1 1/2 c. butter or margarine
2 c. brown sugar
2 t. cinnamon
2 t. ginger
3/4 -1 t. cloves
1/2 c. molasses
1/2 t. salt
4 t. baking soda
Cream butter or margarine and brown sugar. Add eggs, one at a time. Mix in the spices, molasses, salt, and baking soda. Add the flour.
Refrigerate for several hours.
Preheat oven to 350. Form into small balls and roll in sugar. push down slightly with the underside of a drinking glass. Bake for 10-12 minutes.