Using a scale makes this recipe move really fast. Make the dough ahead, roll into balls, coat with sugar and toss in the freezer. Pull them out as you need them. Bring to room temperature and bake.
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."
Ultimate Chewy Ginger Snaps
♥ Staff Favorite – Winner of The Ginger People Cook-Off
We love our cookies under baked and a little gooey, so we seldom go over the 8.5-minute mark in the oven. Try half dipping them in dark chocolate after they cool – unbelievable! We’ve also tried using Ghee in place of unsalted butter. That works, too, and yields a slightly different texture and flavor.
- 2-1/4 cups plus 2 tablespoons all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened (or try 4th & Heart Ghee)
- 1 cup granulated sugar
- 1/4 cup dark molasses, preferably Black Strap
- 1 large egg, at room temperature
- 1/2 cup The Ginger People® Crystallized Ginger, (chop finer if you wish)
- 1/2 cup coarse raw sugar (Turbinado sugar)
- Preheat oven to 375°F. Line baking sheets with parchment paper, if desired.
- Mix first 6 ingredients (flour, baking soda and spices) together in a bowl. Set aside.
- Beat butter and granulated sugar in a large bowl with an electric mixer until light and creamy.
- Beat in molasses and egg.
- Add dry ingredients to wet mixture. Mix well.
- Chop Crystallized Ginger and stir into mixture. Chill dough one hour for easier handling.
- Form into 1-1/4 ounce (about 1 1/2 inch) balls. Roll balls in Turbinado or other coarse sugar.
- Place two inches apart on baking sheets. Bake 8-10 minutes. Remove from oven while centers are still soft. Let stand 1 minute. Cool completely on baking sheet or wire rack. Crinkled tops form as cookies cool.
- Bonus! Ginger Cookie Ice Cream Sandwiches: Smash one scoop of vanilla ice cream between two cooled Ginger Snaps. Press cookies together to sandwich the ice cream. Wrap in plastic wrap and freeze until ice cream refreezes, 1-2 hours. Cut each cookie in half and serve.
These are my new all-time FAVORITE cookie! 😊
I tried them and loved them so much! Perfect texture – just the right amount of ‘chewy’…bursts of candied ginger….,the satisfying crunch of the sugar they’re rolled in…BLISS!!)-
And then there’s the flavor!!! So yummy and rich (and they freeze perfectly). Since discovering these magical gems, I make them for all my favorite people and receive lots of praise and gratitude!! 🙏
For a triple ginger cookie, replace the molasses with The Ginger People ginger syrup.