Snowy Day Ginger Spice Cookies (Print Version)

Chewy cookies bursting with ginger spice and chocolate chips for a cozy treat.

# List of Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 2 teaspoons ground ginger
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground cloves

→ Wet Ingredients

07 - 3/4 cup unsalted butter, softened
08 - 1 cup packed light brown sugar
09 - 1/4 cup granulated sugar
10 - 1 large egg
11 - 1/4 cup molasses
12 - 1 teaspoon vanilla extract

→ Add-Ins

13 - 1 cup semi-sweet chocolate chips
14 - 1/3 cup crystallized ginger, finely chopped (optional)

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, salt, ground ginger, cinnamon, and cloves until evenly blended.
03 - In a large bowl, beat softened butter with brown sugar and granulated sugar until the mixture is light and fluffy.
04 - Add egg, molasses, and vanilla extract to the butter mixture and beat until fully combined.
05 - Gradually add dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
06 - Fold in semi-sweet chocolate chips and chopped crystallized ginger if using.
07 - Scoop heaping tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11 to 13 minutes until edges are set but centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to finish cooling.

# Expert Advice:

01 -
  • The ginger spice warms you from the inside out without overpowering the chocolate.
  • They stay soft and chewy for days, which almost never happens in my house because theyre gone by morning.
  • You can mix the dough by hand if your mixer dies halfway through like mine did once.
02 -
  • Dont overbake them, even if the centers look too soft they will firm up as they cool and stay chewy.
  • Room temperature butter is key, if its too cold the dough wont come together right and if its too warm theyll spread too thin.
  • Measure flour by spooning it into the cup and leveling it off, scooping directly from the bag packs it down and youll end up with dry cookies.
03 -
  • Use parchment paper instead of greasing the pan, it makes cleanup easier and the bottoms bake more evenly.
  • Let the dough rest in the fridge for 30 minutes if you have time, it deepens the flavor and makes them even chewier.
  • Rotate the baking sheets halfway through if your oven has hot spots, mine always bakes the back row faster.

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