Ginger Cookies

I have a lot of “favorite” cookies. It’s difficult to pick just one, but the Ginger Ginger cookies from my favorite bakery are definitely top ten. After canning two kinds of ginger syrup this summer, I was inspired to try making my own ginger cookies complete with the bits of candied ginger that make the bakery cookies so wonderful. The result was a gooey, chewy ginger cookie. Definitely a keeper. They’re especially great at Christmastime and a fun change from the typical gingerbread.

Prep Time: 20 mins | Total Time: 30 Mins
Yield: About two Dozen Large Cookies
TAGS: Cookies | Winter | Dessert

Ginger Cookies

Hello, Ginger Syrup

This recipe calls for 2 tablespoons of ginger syrup. If you don’t have it, you can certainly substitute maple syrup, but I highly recommended giving ginger syrup a try. It’s wonderful in tea, lemonade, and even margaritas. With the growing popularity of the Moscow Mule, you can often find it with the mixers. Amazon sells several varieties. Make your own by cooking sugar, water, and ginger root into a syrup. Various recipes are published online many of which are suitable for canning. I used a recipe from Canning for a New Generation which makes a thick, heavy syrup with little ginger morsels mixed in. I’ve also made thinner, strained syrups which work great in drinks.

Ingredients

  • 3/4 cup softened butter
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 tbsp ginger syrup (or maple syrup)
  • 2 cups flour
  • 3/4 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon fall & winter baking blend (or cinnamon)
  • 1/2 teaspoon ground ginger
  • 1/4 cup candied ginger pieces
  • 1/4 cup coarse sugar (or white sugar)

This baking blend has made an appearance in my Maple Pumpkin Spice Cookies and Autumn Spiced Apple Bread. I like to make a double or triple batch for cookies, breads, oatmeal, and other goodies. Originally my “Fall” baking blend it’s quickly extended into Winter. Here’s my usual formula. Feel free to adjust the ratios to suit your tastes.

Fall & Winter Baking Blend

  • 2 tbsp cinnamon
  • 2 tsp allspice
  • 2 tsp nutmeg
  • 2 tsp ginger
  • 1 tsp cloves
  • ½ tbsp cardamom

Instructions

  1. Preheat the oven to 350F.
  2. Line 2 cookie trays with parchment paper (or grease well).
  3. If the candied ginger pieces are larger than pea size, cut them smaller and toss with a little extra sugar to prevent them all from sticking together. Set aside.
  4. In a large bowl, cream the butter and sugar.
  5. Add the egg, molasses, and ginger syrup. Mix well.
  6. In a separate bowl, mix together the flour, baking soda, salt, and spices.
  7. Gradually add the flour mixture to the bowl with the wet ingredients and mix well. The dough should be firm and not too sticky.
  8. Fold in the candied ginger pieces.
  9. Using your hands, form the dough into balls about 1.5 inches in diameter. Roll each in coarse sugar and place on a cookie sheet about 2 inches apart.
  10. Bake for 8-10 minutes until just starting to brown on the edges.
cookies on a plate
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Chewy Triple Ginger Cookies

Course Dessert
Cuisine Winter
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 Cookies

Ingredients

For the Cookies

  • 3/4 cup softened butter
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 tbsp ginger syrup or maple syrup
  • 2 cups flour
  • 3/4 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon fall & winter baking blend or cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 cup candied ginger pieces
  • 1/4 cup coarse sugar or white sugar

Fall & Winter Baking Blend

  • 2 tbsp cinnamon
  • 2 tsp allspice
  • 2 tsp nutmeg
  • 2 tsp ginger
  • 1 tsp cloves
  • ½ tsp cardamom

Instructions

  1. Preheat the oven to 350F.
  2. Line 2 cookie trays with parchment paper (or grease well).

  3. If the candied ginger pieces are larger than pea size, cut them smaller and toss with a little extra sugar to prevent them all from sticking together. Set aside.

  4. In a large bowl, cream the butter and sugar.

  5. Add the egg, molasses, and ginger syrup. Mix well.

  6. In a separate bowl, mix together the flour, baking soda, salt, and spices.

  7. Gradually add the flour mixture to the bowl with the wet ingredients and mix well. The dough should be firm and not too sticky.

  8. Fold in the candied ginger pieces.

  9. Using your hands, form the dough into balls about 1.5 inches in diameter. Roll each in coarse sugar and place on a cookie sheet about 2 inches apart.

  10. Bake for 8-10 minutes until just starting to brown on the edges.

Chewy Triple Ginger Cookies - Pin 3
Chewy Triple Ginger Cookies - Pin 2
Chewy Triple Ginger Cookies - Pin 1

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