Chewy Ginger Cookies

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


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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.

Created date

January 2009

Nutritional Information

Calories 112
Fat 3 g
Satfat 2 g
Monofat 1 g
Polyfat 0.0 g
Protein 1 g
Carbohydrate 21 g
Fiber 0.0 g
Cholesterol 17 mg
Iron 1 mg
Sodium 100 mg
Calcium 14 mg