Chewy Ginger Cookies
Soft and chewy ginger cookies are simple to make and a holiday favorite!
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/3 cup packed brown sugar You can sub for light brown sugar if you prefer
- 1/3 cup granulated sugar
- 1/3 cup molasses You can sub for blackstrap molasses is you prefer
- 1 tsp vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 2 tsps ground cinnamon
- 1 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- 1 Tbls water, plus more if necessary
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Mix wet ingredients: In a large mixing bowl, combine ½ cup unsalted butter (or coconut oil), ⅓ cup packed brown sugar, and ⅓ cup granulated sugar. Beat until creamy. Add ⅓ cup molasses and 1 teaspoon vanilla extract, then mix until smooth and well blended.
- Combine dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1 teaspoon ground ginger, ½ teaspoon ground cardamom, and ½ teaspoon salt.
- Make the dough: Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated. Add 1 tablespoon of water to help bring the dough together. If the dough feels dry or crumbly, add more water 1 teaspoon at a time until the dough holds together easily.
- Shape the cookies: Scoop out dough in 1-tablespoon portions and roll into balls. For an extra sweet touch, roll the dough balls in granulated sugar before baking.
- Bake the cookies: Arrange the dough balls on the prepared baking sheets, leaving about 2 inches of space between them. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers look slightly soft.
- Cool and serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.