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Chewy Ginger Cookies
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Gluten-Free Soy-Free Nut-Free Peanut-Free Corn-Free

You will love the heat and the spice with strong molasses notes.

    • 2 cups (280 g) Pamela's All-Purpose Flour Artisan Blend
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 2 teaspoons ground ginger
    • ½ teaspoon ground cloves
    • ½ cup finely chopped crystallized ginger
    • ½ cup (1 stick) butter
    • 1 cup sugar
    • 1 egg, large
    • ½ cup molasses
    • Coarse sugar crystals for rolling cookies

    Place rack in center of oven and preheat to 350°. Line three 12 x 18-inch cookie sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, salt, spices, and crystallized ginger. Set aside.

    In large bowl of an electric stand mixer with paddle attachment, beat butter and sugar until creamy. Add egg and molasses and mix well. Add in flour mixture, mixing well. Cover and refrigerate for 30 minutes to help set up dough.

    Place coarse sugar crystals in shallow bowl. Scoop a tablespoon of dough between palms and roll to form ball. Gently roll ball in sugar crystals and then place onto lined sheet pan, 12 cookies per pan, 2 inches apart. Do this with all the dough. Bake 12 to 14 minutes, until golden brown and centers are soft.

    Let cool completely on parchment before removing from paper. Store in an airtight container.

    © Pamela's Products, Inc.

Overall Average Rating:
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Make it egg free? 12/355/2019 12/22/2019
What would you suggest to make these egg free? Would an egg replacer work?
Because there is only one egg called for in this recipe, we think that you could use an egg replacer successfully, either a commercial one or one made with flaxseed.
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E Springer 08/223/2019 08/12/2019
  • Rating:
Used about 2 Tbs worth of freshly grated ginge
ather than powdered and crystallized versions), creamed into the butter mixture to ensure flavor would distribute well. Otherwise followed the recipe pretty closely. Cookies are soft and chewy inside, not overly sweet (a good thing, from my perspective). A bit crumbly in milk, but great flavor.
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Susan Blumen 12/336/2019 12/03/2019
  • Rating:
This recipe is fabulous. Superior flavor. The best ginger cookies-not dry, not mealy! I made them so they were crunchy because that is my favorite. I just flattened them. If you bake them as balls then they have a nice chewy consistency in the middle.
I didn't think I would like the cut up crystalized ginger, but I really do like it. a lot. Definitely my favorite!
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