It’s been an unseasonably cool week here in Palo Alto – and it’s got me thinking about one of my favorite cooler weather desserts: chewy ginger cookies. This recipe is so ging-ery – that my hubby asked me to cook them while he was at work – so the house could get a chance to air out and not smell like a gingerbread house.

I like my ginger cookies chewy – so I don’t bake them till crisp. I also put pieces of grated candied ginger in the dough – just in case fresh grated ginger wasn’t enough gingeriness. I use brown sugar rather than molasses for texture. (brown sugar is after all white sugar processed with molasses, so you get a very simliar taste)

I just put my first batch in the oven! It already smells so good… Now – I don’t know about you? but 4 dozen ginger cookies, no matter how yummy – are simply not in the diet plan. SO! This dough freezes really well. Scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. So then – when you have that urge for a candied ginger cookie? Bake off as many as you’d like directly from the freezer as seen above. YAY!3



Chewy Fresh Ginger Cookies


  • 9 1/2 ounces all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon kosher salt
  • 7 ounces dark brown sugar
  • 5 ounces unsalted butter, room temperature
  • 3 ounces molasses, by weight
  • 1 large egg, room temperature
  • 2 teaspoons finely grated fresh ginger
  • 4 ounces finely chopped candied ginger
  • 1 cup coarse granule cane sugar
  • 1/2 tspn kosher salt


Preheat the oven to 350 degrees F.

In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.

Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined.

in a shallow bowl mix together the kosher salt and cane sugar. Use a tablespoon and make approx 2 tblspn sized balls of dough. Dip the top of each ball in the salt/sugar mixture, then onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking.

Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days.