Fresh ginger and earthy molasses give Chewy Ginger Cookies their classic and addicting flavor while a touch of black pepper takes them beyond delicious.
I’ve been wavering about posting these cookies. If you check the photo of the version that Southern Living pulled out of their ovens, you’ll see why. Poofy and crackly, their cookies are quite beautiful. Mine, however, ended up a bit on the flatter side.
What eventually prodded me to go ahead and post these was a potato chip.
Considering the fact that my favorite snack food was created by mistake, its done pretty well for itself. After all, we’re gonna eat over eleven million pounds of the things on Sunday while we’re watching the Super Bowl. Yeah, pretty well.
Even though my cookies weren’t poofy and lacked the crevasses of a good crackle, they were fantastically chewy and tasty.
So yes, I’m posting them.
As with most cookies, this recipe uses two bowls; one for the wet ingredients and another for sifting the dry. Eventually, dry meets wet and a batter is formed. I didn’t have sanding sugar so I used turbinado instead. I didn’t get the jeweled look on the outside of the cookie, but it was crunchy while the inside was still soft and chewy.
I think that my cookies wouldn’t have spread as much as they did if I had added a bit more flour. I’m not sure if I measured poorly or what, but that’s all I can figure. I baked my cookies for 12 minutes.
I’ve already let you know that these were fantastic and my sentiments were shared by everyone that tried them. The inside is chewy while the sugar on the outside gives the cookies a delicious crunch. The batch I made disappeared quickly.
What I’d Do Different Next Time
Chewy Ginger Cookies Recipe
- ⅔ cup firmly packed dark brown sugar
- ½ cup shortening
- 1 large egg
- ¼ cup unsulphured molasses
- 2 teaspoons finely grated peeled fresh ginger
- 1½ cups all-purpose flour
- 1½ teaspoons baking soda
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon table salt
- ⅛ teaspoon freshly ground black pepper
- ⅔ cup or 1 (4-oz.) container gold sanding sugar
- Preheat oven to 350°. Beat dark brown sugar and shortening in a medium bowl at medium speed with an electric mixer until creamy. Add egg, molasses, and ginger; beat 30 seconds. Sift flour with next 4 ingredients in a small bowl. Add flour mixture to butter mixture, and beat at low speed until combined.
- Place sanding sugar in a small bowl. Drop dough by level spoonfuls into sanding sugar, using a 1½-inch cookie scoop; roll to coat. Place coated cookies 3 inches apart on 2 parchment paper-lined baking sheets.
- Bake, in batches, at 350° for 10 to 12 minutes or until cookies are fragrant and browned around edges. Cool on pans 5 minutes; transfer to a wire rack, and cool completely (about 30 minutes).