Here's a recipe for all you ginger lovers. They're not the most attractive cookies, but these thin and chewy ginger cookies will satisfy a ginger craving and are very easy. I was hesitant to keep this recipe here because I have so many ginger and molasses type cookies, but these are a little different. They're richer tasting, thin and chewy in texture with crystallized ginger.
Melted Butter in Ginger Cookies
One of the key ingredients in these cookies is the melted butter, which adds to the rich flavor. I usually like the texture of ginger cookies made with oil or shortening. They have so many other flavors that the butter flavor is rarely missed. But some people still do miss that butter flavor and prefer cookies like these with melted butter. With the melted butter, these tend to spread more and have crispy edges with chewy centers. It's that chewiness that goes so well with the crystallized ginger.
Crystallized Ginger
Crystallized ginger, also known as candied ginger, is a type of fresh ginger that has been peeled, sliced, cooked in syrup and coated with sugar. It gives you a sweet, chewy, slightly spicy blast of ginger. The texture of crystallized ginger goes so well with the chewiness of these cookies, so if possible please don't leave it out. Maybe wait and make these cookies when you do have some of the candied ginger. The good news is that once buy some, it lasts a long time!
Thin and Chewy Ginger Cookies
¾ cup unsalted butter, melted and cooled (170 grams)
½ cup dark brown sugar (100 grams)
½ cup granulated sugar (100 grams)
¼ cup molasses
1 egg
½ teaspoon salt
½ teaspoon baking soda
1 ½ cups all purpose flour (195 grams)
1 teaspoon ginger
¾ to 1 teaspoon cinnamon
¼ cup chopped chopped crystallized ginger
In a mixing bowl, combine cooled melted butter, both sugars and molasses. Stir until mixed. Add egg and stir until smooth. Stir in salt and baking soda. Mix together the flour, ginger, cinnamon and ginger crystals and add to egg mixture. Stir until blended. Chill dough for two hours or in freezer for 20 minutes so that it's firm enough to scoop. If you actually let your butter cool, you may not have to chill it very long.
Scoop by rounded teaspoonfuls onto lined cookie sheets and bake at 350 degrees F. for 10-12 minutes or until done.
Makes about 32 cookies
Recipe
Thin and Chewy Ginger Cookies
Ingredients
- ¾ cup unsalted butter, melted and cooled (1 ½ sticks) (170 grams)
- ½ cup light or dark brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- ¼ cup molasses (80 grams)
- 1 large egg (50 grams)
- 1 ½ cups all-purpose flour (190 grams)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon ginger
- ¾ teaspoon cinnamon (or you can use a little more)
- ¼ cup crystallized ginger (Use more or less to taste)
Instructions
- In a mixing bowl, mix together the cooled melted butter, both sugar and molasses. Stir until blended, then stir in the egg.
- Whisk the flour baking soda, salt and spices together in a bowl and add to the egg mixture.
- Stir to make a soft dough. Cover bowl and chill for 2 hours. If you used cool butter, you may be able to scoop it now, but the dough balls might spread a little more during baking.
- Preheat oven to 350 degrees.
- Scoop dough with a small cookie scoop or use rounded teaspoons. You should be able to scoop out at least 32 little balls.
- Arrange on parchment lined baking sheet and bake one sheet at a time for about 10 to 12 minutes.
- Let the cookies cool on the baking sheets for about 3 minutes, then transfer to a wire rack to finish cooling.
Amy says
I don't see how I could go wrong with this. I love chewy and I love Anything Ginger. YUM.