Chewy Ginger Spice Cookies
Perfectly balanced sweet and spicy ginger spice cookies are crunchy on the outside, chewy on the inside, the perfect combination for a holiday cookie.
It’s cookie baking week, which means I get to share my favorite chewy ginger spice cookie recipe. While I don’t know where the recipe originated, this has been passed through my family for generations and is an incredibly popular cookie for a cookie exchange.
We would normally have our annual cookie exchange scheduled this week, but this year we are doing it virtually and just exchanging cookies without a brunch. So I baked 6 dozen of these cookies to share with my girlfriends this week.
Be sure to read all about hosting a perfect cookie exchange party here. I’ll fill you in on all the secrets and rules to making it successful so that everyone gets to go home with a ton of delicious cookies and minimal baking.
Now back to these ginger spice cookies – they are heavenly!
Crunchy on the outside, soft and chewy on the inside with the perfect balance of sweetness and spice.
There’s ginger, white pepper, molasses, which keeps them moist, cinnamon, allspice, and 2 kinds of sugar in this cookie, which is what makes them so perfect!
Be sure to take advantage of sales on baking supplies at Safeway – save on flour, butter, eggs, spices and more this week!
Ingredients in Ginger Cookies
- granulated sugar
- brown sugar
- butter
- eggs
- molasses
- flour
- ground ginger
- allspice
- ground cinnamon
- baking soda
- salt
- ground white pepper
How to Make Chewy Ginger Spice Cookies
Making these cookies is incredibly easy but you do need to refrigerate the dough for 30 minutes, so be sure to plan enough time to properly chill the dough, otherwise, the cookies won’t roll properly.
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Preheat oven to 325 degrees F.
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Mix together 1/2 cup of the granulated sugar, the brown sugar, and the butter in a bowl with an electric mixer. Cream the butter and sugars for 2 minutes until the mixture is light and creamy.
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Continuing to mix, add the egg and beat, then add the molasses.
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At low speed, add the dry ingredients and mix until incorporated. Refrigerate the dough for 30 minutes.
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Place the remaining 1/2 cup sugar into a small bowl. Roll the refrigerated cookie dough into 3/4 inch balls (using a small cookie scoop helps here) and roll into the sugar. Place on the baking sheet lined with parchment paper. Place the cookies 2 or 3 inches apart on the baking sheet. Flatten the rolled cookies slightly with 2 fingers when you place them on the baking sheet.
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Bake the cookies for about 12 minutes until set around the edges but still soft inside. let them cool for 5 minutes then remove from the baking sheet.
Ingredients
- 1 cup granulated sugar divided
- 1/2 cup firmly packed brown sugar
- 8 oz butter 2 sticks
- 1 large egg
- 1/3 cup molasses
- 2 1/2 cups flour
- 2 tsp ground ginger
- 1/2 tsp allspice
- 1 tsp ground cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground white pepper
Instructions
- Preheat oven to 325 degrees F.
- Mix together 1/2 cup of the granulated sugar, the brown sugar, and the butter in a bowl with an electric mixer. Cream the butter and sugars for 2 minutes until the mixture is light and creamy.
- Continuing to mix, add the egg and beat, then add the molasses.
- On low speed, add the dry ingredients and mix until incorporated. Refrigerate the dough for 30 minutes.
- Place the remaining 1/2 cup sugar into a small bowl. Roll the refrigerated cookie dough into 3/4 inch balls (using a small cookie scoop helps here) and roll into the sugar. Place on the baking sheet lined with parchment paper. Place the cookies 2 or 3 inches apart on the baking sheet. Flatten the rolled cookies slightly with 2 fingers when you place on the baking sheet.
- Bake the cookies for about 12 minutes until set around the edges but still soft inside. let them cool for 5 minutes then remove from the baking sheet.
The nice thing about these cookies is that you can make them larger or smaller depending on how many cookies you need for a cookie exchange.
If you need a lot of cookies, simply roll them smaller, into 1/2 inch balls and you’ll get 1/12 inch wide cookies, which is still 2 bites!
Check out additional popular holiday cookie recipes here:
Safeway DIY Holiday Cookie Decorating Kits
This post was sponsored by McCormick to promote their spice sale at Safeway as well as to promote baking and using their spices to bring out the best flavors in everything you prepare. As always, we appreciate and encourage your support of the brands that make this site possible.
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Delicious cookie that stays moist for a couple weeks. If your family prefers a spicer cookie, just experiment with spices but my family prefer the ingredients listed here…..and yes, white pepper, ginger, allspice and cinnamon are recommended.
Delicious cookies! These were a hit for our holiday tea.