Baking: Chewy Ginger Cookie

Holiday season is here! That means its time for me to bake up a storm. This year, I went mostly with easy solutions ranging from festive Rice Krispies Treats to Chocolate Bark (which are both no bake recipes) and then made vanilla cupcakes with store bought icing. However, I did get a little inspired and tried a new recipe from Butter Baked Goods book called “The Gingerstamp” which are chewy ginger cookies.

Ginger Cookie
Makes 24 cookies

Ginger Cookies


4 cups all-purpose flour
2 1/2 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp salt
3/4 cup butter, room temperature
2 1/2 cups granulated sugar
3 large eggs
1/2 cup fancy molasses
1 tsp pure vanilla

  1. Preheat the oven to 350F.
  2. Sift together the flour, baking soda, ground ginger, cinnamon, ground cloves and salt. Set aside.
  3. In a stand mixer fitted with a paddle attachment, cream the butter and 2 cups of the sugar on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
  4. Add the eggs one at a time and beat briefly after each addition. Scrape down the sides of the bowl. Add the molasses and vanilla. Continue to mix on high until the molasses and vanilla are well combined and the mixture is pale in color. Scrape down the sides of the bowl.
  5. Turn the mixer to low and add the dry ingredients and mix until fully combined.
  6. In a small bowl add the remaining 1/2 cup of sugar. Use the ice cream scoop to drop 24 equally sized portions of dough, one at a time, into the sugar. Use your fingers to roll the dough around to coat on all the sides, then place the cookies on the prepared cookie sheets about 1 1/2 inches apart. Use the palm of your hand to press down lightly on the top of each portion to flatten slightly.
  7. Bake in the preheated oven for 15 to 17 minutes or until the cookies are firm around the edges but still slightly soft in the center.
  8. Remove fromt he oven and transfer the cookies to wire racks to cool.

As usual, there were minor omissions. This time, it was because I ran out of the ingredient. Those were the baking soda amd vanilla extract. However, I do know that these two don’t make a huge difference to the taste, but maybe the texture.

Cookies are about one of the easiest things to bake. Plus, I have those mini ice cream scoops so I actually have left over cookie batter to make another 12 cookies at least after making the 24.

With that said, these cookies were a crowd pleaser. I do find it a little bit of a debate whenever I make ginger anything for baked goods because not everyone likes it as much as I do. I am glad to see that everything worked out.

What have you been baking/cooking?

Giant Ginger Cookies

This is sort of late but hey, it was a late night baking adventure I had to help destress amidst the crazy rush season at work (both at the office and at home).  Now that that’s behind me, I can move on, recuperate and share what I made last week.

Last week’s choice was: GIANT GINGER COOKIES!!

Here’s how they turned out:

Here’s the recipe that inspired it:

The sprinkling sugar step was a fail on this one.  I will work on that for future baking adventures.

I didn’t do a lot of modifications except that I didn’t have ground allspice so I used nutmeg instead but I did lower the quantity.  I also didn’t have butter so I used margarine.  The cookie didn’t get affected too much but the texture was rather crunchy, which surprised me a bit as I had thought they might be a bit more on the chewy side.

As for the taste, they tasted a whole lot nicer than the Molasses Spice Cookies (previous blog).  They were less sweet out of the oven and the taste maintained relatively the same for the last few days.  The only thing was that I didn’t really taste the ginger as much so maybe next time when I make this, I’d add just a tad bit more ginger and probably omit the other spices and see how that turns out.

Overall, this was a good recipe.  Definitely not the best batch of cookies I’ve baked.  So more recipes to experiment!!