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Soft and Chewy Ginger Cookies- oh, so good!

Make these soft and chewy ginger cookies with the perfect balance of ginger, cinnamon and cloves. The best ginger cookie recipe ever!

Fall is when I like to roll my sleeves up and really get going in the kitchen. There’s something comforting about pulling out my favourite recipes, putting on some music and getting my bake on!

I think it’s the aromas, the warmness of the oven and knowing that my family is going to be oh-so appreciative when they get home! It also makes packing lunches a little easier when there’s something you can grab that isn’t filled with preservatives and who knows what else, not to mention the excess packaging.

Yesterday, I took part of the afternoon off to make some butternut squash soup and stumbled upon one of my favourite fall cookie recipes. I couldn’t resist making them, and, although I can’t share an actual cookie with you, I thought I’d pass along the recipe.

Soft and Chewy Ginger Cookies

You haven’t lived until you’ve tried these soft and chewy ginger coolies ;) My go-to fall baking recipe for lunches and snacks!

Note: As usual, I modified this recipe to up the health factor a bit and they still turned out delicious (see below). I’m doubting my holistic nutritionist friend Karen would approve, but I think they’ve moved a little further away from the naughty list!

How to Make Chewy Ginger Cookies

Ingredients

  • 3 cups all purpose flour (I used Nutri Flour Blend)
  • 1 ½ cups whole wheat flour
  • 4 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • ¼ teaspoon salt
  • 1½ cups butter
  • 2 cups granulated sugar (I used organic evaporated cane juice)
  • 2 eggs (I used free range from my friend Sandi who recently became a country girl)
  • ½ cup molasses (I used pure without sulphites)
  • ⅓ cup coarse sugar (I used less)

The full list of ingredient measurements and instructions are in the printable recipe card at the bottom of the post.

Directions

  1. Preheat the oven to 350°F.
  2. In a medium mixing bowl, stir together the flour, ginger, soda, cinnamon, cloves, and salt. Set aside.
  3. In a large mixing bowl, beat shortening until softened. Gradually add the 2 cups granulated sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir remaining flour in with wooden spoon.
  4. Using a ¼ cup scoop, shape dough into 2-inch balls. Roll in the coarse sugar. Place on an ungreased cookie sheet about 2 ½ inches apart.
  5. Bake for 12 to 14 minutes until cookies are light brown and puffed. (Do not over bake or cookies will not be chewy.) Let stand for 2 minutes before transferring to cooling rack. Cool.

Makes 25 giant cookies.

Soft and Chewy Ginger Cookies

Soft and Chewy Ginger Cookies

Ready to try the best ginger cookies ever? Follow this recipe to make soft and chewy cookies with the perfect amount of ginger spice!
Soft and chewy ginger cookies with the perfect balance of ginger, cinnamon and cloves. The best ginger cookie recipe ever!
Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Serving Size 25 cookies

Ingredients

  • 3 cups all purpose flour
  • cups whole wheat flour
  • 4 teapoons ground ginger
  • 2 teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 ½ cups butter
  • 2 cups granulated sugar
  • 2 eggs
  • ½ cup molasses
  • cup coarse sugar

Instructions

  • Preheat the oven to 350°F.
  • In a medium mixing bowl, stir together the flour, ginger, soda, cinnamon, cloves, and salt. Set aside.
  • In a large mixing bowl, beat shortening until softened. Gradually add the 2 cups granulated sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir remaining flour in with wooden spoon.
  • Using a ¼ cup scoop, shape dough into 2-inch balls. Roll in the coarse sugar. Place on an ungreased cookie sheet about 2 ½ inches apart.
  • Bake for 12 to 14 minutes until cookies are light brown and puffed. (Do not over bake or cookies will not be chewy.) Let stand for 2 minutes before transferring to cooling rack. Cool.

Do you share my enthusiasm for fall baking? What are some of your favourites?

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Enjoy your day!

Shauna at Satori Design for Living Blog - Home Decor, DIY, Vintage Finds, Recipes

8 Comments

  1. This is my kind of cookie! Have you tried white whole wheat flour? We’ve replaced all our AP flour with it — it’s the perfect way to increase whole grains. I bet that flour would work really well in these cookies. Thanks for sharing how you made this recipe better for you — I always appreciate that!

    Blessings!
    SnoWhite

  2. I love ginger cookies, so these look delish to me! Just hand over some milk and I’ll be all set. Thanks for sharing your recipe.

  3. Oh my gosh, these look SO good! My sister is a ginger cookie fanatic, so I’m looking forward to making these for her- thanks!

  4. These look yummy! I’ve been looking for some new cookie recipes to try — these are going on my list :) I agree that these would be great with white whole wheat flour — made from hard white spring wheat as opposed to red wheat — it’s finer than regular whole wheat and has a milder taste in my opinion.

  5. These cookies sound so delicious. I like how you used butter instead of shortening and substituted whole wheat flour for some of the regular flour. I love findings ways to make recipes more healthy and the swaps you made were clever!

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