Chewy Ginger Cookies
These are the best, chewy ginger cookies made with molasses, ginger syrup, and ground ginger topped with ginger chips!
Servings: 20 Cookies
- 1 cup butter unsalted
- 1 cup granulated sugar
- 1/3 cup dark molasses
- 1/4 cup ginger syrup
- 1 egg
- 2 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp fresh ground nutmeg
Preheat the oven to 350 degrees.
In an electric mixer beat the butter until light and fluffy. Scrape down the sides and bottom of the bowl.
Add in the ginger syrup and molasses and continue to beat on medium.
Add in the egg and beat, scraping down the sides and bottom of the bowl.
In a large mixing bowl, combine all of the dry ingredients including flour, spices, salt, and baking soda.
With the mixer on low, slowly add in the dry ingredients into the butter mixture.
Mix only until the ingredients are combined.
Refrigerate the dough for at least one hour. You can actually refrigerate this dough overnight if you need it.
Using a cookie scooper, scoop balls of dough onto a cookie sheet lined with parchment paper or a Silpat. Don't put more than 12 cookies on a sheet.
Bake the cookies for 10 minutes in a 350 degree oven.
Let the cookies cool and drizzle honey over the top.
You can also add ginger chips to these cookies for an extra kick!
If you don't have ginger syrup you can substitute with more molasses.
Find ginger syrup at Whole Foods, a specialty grocery store or online.
Calories: 208kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 273mg | Potassium: 107mg | Fiber: 1g | Sugar: 17g | Vitamin A: 296IU | Calcium: 18mg | Iron: 1mg