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Spicy Ginger Chewies

Soft and chewy in the middle with a crispy exterior, these Spicy Ginger Cookie Chewies are filled with cinnamon, cloves and ginger. Rolling the dough in sugar gives these cookies a crispy exterior.

I love these cookies so much. I made this recipe early on in my food blog journey, around 2010. Honestly I think it could have been even earlier, but those old archives have been lost to time.

Ginger cookies are delicious any time of the year

Spicy Ginger Chewies don’t have to only be enjoyed during the holiday season. I’m sitting here in April of 2023, having made them again and they are just delightful.

Getting that crispy exterior

Rolling the dough balls in sugar gives a crispy exterior which yields to a soft and chewy interior. These will be good in an airtight container for a few days on the counter. Any longer than that and I would recommend freezing the cookies for the best freshness.

Spicy Ginger Chewies will always be a top favorite cookie for me. They are a classic!

Looking for another delicious ginger cookie recipe?
White Chocolate Dipped Chewy Gingerbread Cookies

Spicy Ginger Chewies

Soft and chewy in the middle with a crispy exterior, these Spicy Ginger Cookie Chewies are filled with cinnamon, cloves and ginger. Rolling the dough in sugar gives these cookies a crispy exterior.
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 143 kcal

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 cup white sugar
  • 1 large egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 1/2 cup white sugar for rolling the dough in

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  • In a large bowl, cream together the butter and 1 cup sugar until light and fluffy, about 3 minutes. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 1/2 cup of sugar. Place the cookies 2 inches apart onto a parchment lined cookie sheet, and flatten slightly.
  • Bake for 9 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Notes

Recipe from Allrecipes

Nutrition

Serving: 1cookieCalories: 143kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 75mgPotassium: 71mgFiber: 0.4gSugar: 12gVitamin A: 189IUVitamin C: 0.004mgCalcium: 13mgIron: 1mg
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3 Comments

  1. I love ginger but ginger snaps always put me off because they're too hard. Soft & chewy ginger cookies are right up my alley. I can't wait to try them! Do you think the dough would freeze well? I'm trying to plan ahead for the holidays! Thanks, Lauren