Easy and Chewy Ginger Cookies With Crystallized Ginger and Spices

Ginger Cookies

What is it about the delicious warm aroma of ginger, cinnamon and cloves baking that is so inviting as that smell permeates through your home? My ginger cookies recipe is chewy and chalked full of fragrant spices and just enough crystallized ginger to energize the flavor of that zesty ginger even more. This cookie has gingerbread like taste, only so much better for how the spices and ginger come through.

The advantages to making this particular recipe for ginger cookies are many. Besides having incredible flavor and the tendency to disappear before your eyes, they are easy to prepare mixing the ingredients just with a wooden spoon. I don’t know about you, but the less work that I have to do baking or cooking, the happier I am if it delivers the same results. They also have fairly common ingredients that you probably have in your kitchen or pantry with the exception of crystallized ginger.

If you appreciate all that ginger awesomeness as well as its health benefits, you also may want to try my soft ginger cookies with a confectioner’s sugar frosting.

Ginger Cookies

3/4 cup of corn or canola oil
1/4 cup of molasses (light, dark or blackstrap)
1 large egg
1 cup of sugar
2-1/2 cups of flour
2 teaspoons of baking soda, leveled
1/4 teaspoon of salt
3 tablespoons of hot water
½ teaspoons of ground cloves
2 teaspoons of ginger
3/4 teaspoon of cinnamon
1/4 cup of chopped, crystallized ginger

Sift together: flour, baking soda, spices, salt, and sugar in your mixing bowl.

Next, add the egg, oil, molasses, water and crystallized ginger and mix with your spoon into the dry ingredients.

Grease your cookie sheets and heat the oven to 350-degrees while you begin to drop by teaspoons or to shape the cookies in small balls. The dough is pliable enough to grab heaping teaspoons and form small balls. To make a design, press each ball down with your fork.

Bake at 350-degrees for about 10-12 minutes, depending on how your oven is regulated.

Let the cookies cool in the pan for about fives minutes before taking your spatula to them. They will be soft. Those few minutes give them the chance to harden.

ENJOY!

Ginger Cookies
My best ginger cookies recipe is chewy and chalked full of fragrant spices and just enough crystallized ginger to energize the flavor of that zesty ginger even more.
Course: Dessert, Snack
Cuisine: American
Keyword: chewy ginger cookies, crystallized ginger, easy ginger cookies recipe, ginger cookies, gingerbread cookies
Author: Mary Balandiat
Ingredients
  • 3/4 cup of corn or canola oil
  • 1/4 cup of molasses light, dark or blackstrap
  • 1 large egg
  • 1 cup of sugar
  • 2-1/2 cups of flour
  • 2 teaspoons of baking soda leveled
  • 1/4 teaspoon of salt
  • 3 tablespoons of hot water
  • ½ teaspoons of ground cloves
  • 2 teaspoons of ginger
  • 3/4 teaspoon of cinnamon
  • 1/4 cup of chopped crystallized ginger
Instructions
  1. Sift together: flour, baking soda, spices, salt, and sugar in your mixing bowl.
  2. Next, add the egg, oil, molasses, water and crystallized ginger and mix with your spoon into the dry ingredients.
  3. Grease your cookie sheets and heat the oven to 350-degrees while you begin to drop by teaspoons or to shape the cookies in small balls. The dough is pliable enough to grab heaping teaspoons and form small balls. To make a design, press each ball down with your fork.
  4. Bake at 350-degrees for about 10-12 minutes, depending on how your oven is regulated.
  5. Let the cookies cool in the pan for about fives minutes before taking your spatula to them. They will be soft. Those few minutes give them the chance to harden.
  6. ENJOY!
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