Chewy Ginger Cookies

ginger-cookies Yunhee Kim


  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup chopped crystallized ginger
  • 4 tablespoons unsalted butter, softened
  • 1 large egg
  • 3 tablespoons molasses
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar


1. Combine first 5 ingredients (through crystallized ginger) in a bowl.

2. Beat next 4 ingredients (through brown sugar) with an electric mixer at medium speed. Add dry ingredients; mix until just blended. Wrap in plastic; chill 2 hours.

3. Preheat oven to 350°. Coat 2 baking sheets with cooking spray.

4. Fill 2 bowls: 1 with cold water, 1 with granulated sugar. Dampen hands in water; form a 1-inch ball of dough. Roll in sugar; place on baking sheet. Make cookies; place 3 inches apart and lightly flatten tops. Bake 13–15 minutes, rotating sheets halfway through. Remove from oven; cool 2 minutes. Transfer cookies to a wire rack to cool completely.

    Prep: 15 minutes; Chill: 2 hours; Bake: 15 minutes.
  • Yield: Makes 20 servings (serving size: 1 cookie)

Nutritional Information

Calories per serving: 112
Fat per serving: 3g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 1g
Carbohydrate per serving: 21g
Fiber per serving: 0.0g
Cholesterol per serving: 17mg
Iron per serving: 1mg
Sodium per serving: 100mg
Calcium per serving: 14mg

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