These ginger cookies are chewy and delicious, thanks to the combination of ginger, cinnamon, and molasses.
Chewy Ginger Cookies
Cookie confession moment. I’m not a fan of crunchy gingersnaps. For me, crunchy gingersnap cookies are really meant to morph into crusts. Case in point: crispy, crunchy gingersnaps are the perfect crust for a New York Pumpkin Cheesecake.
Otherwise, ginger cookies are best noshed on when they’re wonderfully chewy and soft.
Chewy, soft ginger cookies are the best platform for the delicious spices that are hidden within. These cookies are not shy on holiday spices, and the resulting aroma is scrumptious.
The aroma of cinnamon, ginger, and molasses waft freely through the air as these beauties bake into a golden brown delight.
Perfect for Christmas gift-giving, party cookie trays, and cookie exchanges. These big, soft, chewy ginger cookies wholly taste and smell like Christmas…
Make them your own
The addition of sweet molasses gives these ginger cookies extra chewiness and flavor.
Amp up the festivity by adding your choice of sprinkles, drizzles, or shapes. For this batch, I used holiday sugar sprinkles to adorn the cookies. I have also used melted white chocolate as a pretty drizzle over the tops.
Colored sugar sprinkles would be super festive, too. I’ve even rolled out cold dough to make cute shaped cookies with this recipe, which the kiddos happily participate in.
Chill, don’t freeze
These soft ginger cookies stay nice and chewy for days. This dough doesn’t freeze as well as many of my other cookie dough recipes, so I’d recommend keeping any unused dough tightly wrapped in the fridge no longer than a week.
Source: Chew Out Loud, adapted from allrecipes.com
A few more cookie ideas? These minty chocolate chip cookies are perfect for winter, but really anytime:
These awesome Lace Chocolate Orange Cookies aren’t just another pretty face – they are totally addictive:
These Snowballs/Russian Tea Cakes/Mexican Wedding Cakes literally melt in your mouth: