Chewy Ginger Cookies

Lori & Paul, Burp!

If you like the spiciness of a ginger snap combined with the chewiness of a classic molasses cookie, these old fashioned ginger cookies are for you. Redolent with cinnamon and plenty of ginger, they’ll remind you of cookies your grandmother made.

Best of all, the cookie dough is made with cold butter. So, there’s no waiting for it to soften. A generous roll in granulated sugar gives these cookies a crackling top that makes them a beautiful addition to any cookie plate.

Chewy Ginger Cookies

By Lori & Paul
Makes 3 dozen cookies


¾ cup (1 ½ sticks) cold butter, chopped into pieces
1 cup brown sugar
1 egg
¼ cup molasses
2 ½ cups flour
¼ teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon powdered ginger
2/3 cup granulated sugar


Preheat oven to 375°F.

Using an electric mixer with a paddle attachment, mix cold butter, sugar, egg and molasses on medium-low speed until thoroughly combined.

In a separate bowl, stir together flour, salt, baking soda, cinnamon and ginger. Gradually stir dry ingredients into butter mixture.

Roll one tablespoon of dough into a ball and roll it in granulated sugar to coat. Place dough balls on a parchment lined cookie sheet, leaving 1 ½ inches between each cookie. Bake for 10-12 minutes.

Cool cookies for 5 minutes before removing from cookie sheet and transferring to a rack to cool completely.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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4 thoughts on “Chewy Ginger Cookies

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  1. Arthur, So do we. This is one of our very favorite Christmas cookies. Best of all, they keep very well, so you can make some now and see if they last through the holidays (bet they won’t).

  2. Treen-Bean said:

    Can you make these without the molasses, or substitute something else for the molasses?

  3. Lucynda said:

    I don’t have a paddle attachment. Will my regular mixer work ok?