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These are an all time favorite in our house, and while they are my go-to at christmas time, the are great any time! I was planning to save this recipe for November, but, my mom just asked for this recipe SO rather than type it up twice may as well post it here!

I will be honest, these cookies are a bit more “touchy” than some of the other recipes:

– Using real butter or Fleischmann’s margarine – anything with higher fat content – than smart balance will result in “puffier” cookies that spread less
– Omitting the molasses will result in crispier cookies (I may or may not have discovered this while cooking with a 2 year old and completely forgetting to add the molasses- there were no complaints from any parties involved :))

Bottom line though is that ANY of these variations are destined for the same place- deliciousness! 🙂

Personally, I make these in a double batch EVERY time, works great- but it maxes out the 4.5qt kitchen aid (it drove my decision to upgrade ;))

Chewy Ginger Cookies
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Chewy Ginger Cookies

Servings

24

servings
Prep time

35

minutes
Cooking time

10

minutes

Ingredients

  • 2 ¼ cups all-purpose flour

  • 4 teaspoons ground ginger

  • 1 teaspoon baking soda

  • 2 teaspoon ground cinnamon

  • ½ teaspoon ground cloves

  • ¼ teaspoon salt

  • ¾ cup smart balance or other butter

  • 1 cup white sugar

  • 1 egg

  • 1 tablespoon water

  • ¼ cup molasses

  • 2 tablespoons white sugar/cinnamon mix

Directions

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl sift together 2-1/4 cup flour, 4 tsp ginger, 1 tsp baking soda, 2 tsp cinnamon, 1/2 tsp ground clove, and 1/4 tsp salt. Set aside.

    Note: It you want a “spicier” ginger flavor just up the ginger!
  • Using the beater attachment on electric stand mixer, cream together 3/4 cup smart balance and 1 cup white sugar until light and fluffy.

    Note: You can do this without an electric mixer, just make sure the butter and sugar are creamed together well.
  • Beat in the 1 egg until fully incorporated, then stir in 1 tbsp water and 1/4 cup molasses.
  • On low, stir the sifted dry ingredients into the creamed mixture in batches until fully incorporated. Scrape down sides of the bowl, there’s always some flour hiding at the bottom!
  • Cover bowl and place in refrigerator for ~20 min or until you can handle the dough enough to form balls.
  • Shape dough into walnut sized balls, roll them in the remaining sugar/cinnamon mix. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

    Note: You can skip this step or use only sugar if you prefer – I think it makes a big difference in flavor and texture!
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Enjoy!

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