Chewy Ginger Cookies

The best ginger cookie. Ever. 

chewy ginger cookies

En Español

Thanksgiving is over. My favorite holiday has come and nearly gone. I love all of the parts of Thanksgiving dinner — the turkey, the cranberry sauce, the stuffing, the sweet potatoes, the green bean casserole and so much more! I love enjoying a little bit of everything in the spread. Today was no different. A delicious meal with friends who are like family. Good laughs, good talks. And…good food.

The one thing that stands out for me year after year, especially because the desserts I bring are becoming tradition, are these cookies. I am telling you, they are addicting. Not sure why, but I don’t think I can eat just one. Impossible! If you like the chewy type of gingerbread cookies, these need to become your go-to cookies. And if you think you don’t like ginger cookies, I say try these. You might find them to be a new favorite.

Chewy Ginger Cookies
These cookies have the perfect balance between spicy and sweet.
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Ingredients
  1. 3/4 cup of softened butter
  2. 1 cup of turbinado cane sugar
  3. 1 egg
  4. 1/4 cup of molasses
  5. 2 1/2 cup of flour
  6. 2 teaspoons of baking soda
  7. 1/4 teaspoon of salt
  8. 1 tablespoon of ground cinnamon
  9. 1 teaspoon of ground ginger
  10. 1/2 teaspoon of ground cloves
  11. Sugar for rolling
Instructions
  1. Preheat oven to 325F.
  2. In a medium sized bowl, combine flour, baking soda, salt, cinnamon, ginger and cloves. Whisk together to combine completely.
  3. In a large bowl, beat butter and sugar on medium-high speed until mixture if fluffy. Reduce mixer speed to low and add egg, beating until combined. Add molasses, and beat until combined.
  4. Add the flour mixture to the butter mixture. Mix together until thoroughly combined. (I often refrigerate at this point because the rolling is much easier when the dough is colder.)
  5. Scoop out about 1 tablespoon of dough. Roll into a ball and roll in sugar (I use the turbinado sugar for the beautiful crystal look!), place on cookie sheet with plenty of space between.
  6. Bake for 10-12 minutes, or just until the edges are firm. Do NOT overbake! Remove cookie sheet from oven and set on cooling rack until cookies are firm enough to transfer to the cooling tray, about 8 minutes. Cool completely on cooling rack.
Provecho Peru http://www.provechoperu.com/

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Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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6 Responses

  1. I love ginger cookies. They totally remind me of the holidays. These look yummy!

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