The Best Ginger Cookie Recipe
These are chewy gooey with a crust that gives the best bite! Based on the Better Homes and Gardens Giant Ginger Cookie recipe, I’ve made a few substitutions to make the outcome more consistent.
- Prep Time: 15
- Cook Time: 8-10
- Total Time: 0 hours
- Yield: 25 large cookies or 50 regular size
- Category: cookies
- Method: baking
Ingredients
4 1/2 cups all-purpose flour (+/- 1-2 Tbsp for more cakey(+) or gooey(-) cookies)
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
2 1/2 Sticks *softened* Butter (best if it’s still slightly firm) cut into slices or cubes
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup+ granulated sugar
Instructions
- Beat the softened butter in your mixer on low speed for 15 seconds, then bring to medium speed for 15 seconds and then high speed for 15 seconds. Scrape down the sides of the bowl.
- On low speed, gradually add in 2 cups of granulated sugar.
- Scrape down the sides of your bowl. On low speed again, add in one egg, then molasses, then the second egg. Switch to medium speed just until combined. Scrape down the sides of the bowl.
- In a separate bowl, whisk together your flour, spices, salt and baking soda.
- On low speed, slowly and gradually add in the dry ingredients to your wet ingredients. The dough will get fairly dry. Mix until just combined, and continue with your hands or a wooden spoon if mixture is too thick for your mixer.
- Take a small cookie dough scoop, or use your hands to measure out 1-1.5″ balls (or 2-2.5″ if you’d like to make giant ginger cookies). If only refrigerating, roll the balls into sugar and place the balls on a prepared, rimmed, cookie sheet (the rim helps to prevent them from sliding around). If freezing, don’t roll into sugar yet, just do so as you bake them off. They can be touching because right now, you are just going to chill them. You’ll have about 50 cookies for 1″ balls and 25 for 2″ balls.
- Once all your dough has been rolled out, place them into the fridge for at least 1-2 hours. If you aren’t baking right away, still chill in the fridge, and then put dough into freezer safe containers or bags, to remove as desired.
- Once dough has chilled, or been frozen, place onto a baking sheet and heat oven to 350 F. If cooking from chilled (not frozen) bake for 8 minutes, they will still be gooey, but leave on the baking sheet to cool for 3-5 minutes. If baking from frozen, allow them to sit at room temp while the oven is heating, roll them in sugar, and then bake for 10-11 minutes.
Keywords: Ginger Cookies, Cookies, Holiday Cookies, Holiday, Christmas, Fall
Find it online: https://thesommchef.com/the-best-ginger-cookie-recipe/
