I made these chewy ginger cookies incredibly gingery because that’s the way I like ’em. By now you’ve probably noticed I’m a total cookie monster… they’re my fave dessert. I added a bit more ginger, cloves, cinnamon, and pieces of candied ginger. These sugar babies blow traditional recipes out of the water!
You can make ’em big if you want to. The bigger they are, the more they remind me of the kind that Starbucks used to sell and I ate my fair share of those back in the day (oops!). Besides, why buy one when you can bake an entire batch? Chewy ginger cookies for all!
UPDATE: This recipe was developed originally with coconut oil,as at the time plant butter was not the norm, which it is now as I update this in 2022! You can make the recipe with melted coconut oil as I originally tested, and I also made them recently for my 12 days of holiday treats series and used plant butter that I beat for many minutes with the brown sugar until it was fluffy. Basically, that’s the technique that most great cookie recipes start with! There is virtually no difference in taste or texture with either method, but what does make a difference is baking them on a parchment-lined baking sheet versus a silicone mat-lined baking sheet. You will get less cracking if you use a silicone mat as I think the heat gets trapped with a bit of moisture. I prefer using parchment-lined baking sheets for the best results!
chewy ginger cookies
These cookies are sweet, spicy, and have the perfect chew in the centre with a lightly crisp exterior. They totally remind me of the huge ginger cookies I used to eat at Starbucks!
- 2 C all-purpose flour
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 C packed brown sugar
- 1/2 C melted coconut oil r use softened vegan butter
- 1/4 C unsulphured molasses
- 1/4 C unsweetened nondairy milk
- 1 tsp vanilla extract
- 1/3 C chopped candied ginger pieces (optional)
- 1/3 C granulated sugar, for coating cookies
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
In a large mixing bowl combine the flour, spices, baking soda, and sea salt and set aside.
In the bowl of your stand mixer or in another large mixing bowl you can whisk together the coconut oil, with brown sugar, nondairy milk, molasses, and vanilla extract until well combined. If using vegan butter you can use a spatula to cream the butter with the brown sugar until very fluffy (this is laborous), or use a hand mixer or the paddle of your stand mixer to beat the butter with brown sugar until very fluffy—this will take about 5 to 7 minutes. While continuing to mix either by hand or with eitehr applaienc, add molasses, nondairy milk, and vanilla extract and continue to mix until vert well combined.
Add the dry ingredients to the wet and continue to mix. Then add the chopped candied ginger (if using) and fold together until no dry ingredients are visible.
Use a 2 tablespoon cookie scoop and scoop the dough. Portion it into your hands and roll into a ball. Roll the ball around in granulated sugar until fully coated. Slightly press the cookie balls onto the prepared baking sheet leaving 1 1/2-inches between each cookie.
Bake for 15 minutes 1 baking sheet at a time on the middle rack.
Remove cookies from the oven onto a wire rack. Allow to rest for 10 minutes before using a spatula to transfer from the baking sheet to the wire directly to continue cooling. Let cool before consuming so they have time to get the perfect texture!
Store cookies in a container between layers of parchment paper for up to 5 days. These are ok to freeze as well for up to 2 months.