Chewy Spicy Ginger Cookies

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Servings: 14-18 cookies



  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. Conbine the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg and salt in a large bowl.
  3. In another large bowl (stand mixer bowl if you have one), combine the molasses, oil, and brown sugar. Mix on medium for 5 minutes. Add the egg and freshly-grated ginger. Mix for 1 additional minute on low.
  4. Set aside about an ounce of the chopped crystallized ginger for adding to the top of the cookies.
  5. Carefully add the dry mixture to the wet mixture with the mixer on low. Add the remaining crystallized ginger; mix until combined. If the dough seems sticky, add in 1/4c more flour. This should make the next step easier.
  6. Form the dough into approx 2″ balls, and roll in the granulated sugar. Press down slightly to form a disc (or more if you want a flatter cookie). Sprinkle the tops with the reserved crystallized ginger.
  7. Bake at 350 degrees F for 12-14 minutes.


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