Chewy Gingerbread Cookies Recipe (2024)

Freeze the fresh ginger root and keep in freezer then microplane it when ready for use. Keeps the ginger juices intact; keeps longer than fresh ginger in the fridge. Microplane is easier and quicker than grater although your fingers can get pretty cold in the grating process.

Diamond Crystal salt and Morton’s weigh differently even if you use the same volume. That’s why it’s helpful for recipes to identify what it was made with. One teaspoon of Morton kosher salt weighs 4.8 grams; one teaspoon of Diamond Crystal kosher weighs 2.8 grams. There’s a good Cooks a illustrated article on the difference.

MAKE THIS. I just finished my third cookie (don't judge me). With no substitutions, these are by far, the most delicious ginger cookie I've ever eaten. These have an amazing kick, and come out beautifully crackled. MAKE AHEAD: I made the brown butter the night before, and let it come to room temperature before the mixing. PAN BANGING: I banged the pans at the 5 min mark, and right after they can out. Stored in an airtight container to retain chewiness.

In the end, these came out great, and I will absolutely make them many more times. Crispy outside, chewy center, sweet and spicy. 10/10.However, like others have already said, be careful when adding the fresh ginger to the browned butter -- it will foam a ton (like, way more than when making caramel). Either brown the butter in a larger-than-you-think-you-need sauce pot or move the butter to the bowl of the stand mixer first and then add the spices. It'll save you a mess.

I cannot stop eating these cookies. I love the kick this cookie gets from the fresh ginger and all the spices. I don't always have it in me to grate that much fresh ginger, but the 50g was absolutely worth it. This is my new favorite winter cookie!

At the risk of annoying purists, I used leftover preserved ginger instead of the fresh so I expect my cookie was a little sweeter than the recipe. I can't find Diamond Crystal salt where I live but the Canadian substitute seemed to work OK. Likewise, my choices of molasses included neither blackstrap nor true molasses. Using my "cooking molasses", I plunged ahead. Took a bit longer and spread more than as written (or perhaps exactly as cautioned) but absolutely delicious nonetheless.

These are outstanding and have a really nice bite. For serving, we spread vanilla ice cream (softened in the fridge) between two of them, then refroze them as ice cream sandwiches. Outstanding!

Wow! These are fantastic. Chewy center and crispy, lacy edge. Cookies were the same whether I followed the directions to refrigerate for 2 hours or froze the dough 15-20 minutes, instead. I was worried this would affect the outcome, but it didn’t. I used Trader Joe’s frozen, grated ginger (Dorot), and the flavor was excellent. Have fun eating these: they are the perfect ginger cookie.

These cookies were really good. Very spicy from ginger and definitely chewy. Only downside is that they're a little greasy. Also make sure to leave your cookies way farther than 1 inch apart (that must be a type because these cookies spread a decent amount so my first batch became one giant mega-cookie). I think you can only fit 8 cookies to a baking sheet.

These cookies are perfection for ginger lovers. I was lazy and only used two Tb of fresh ginger, also too lazy to grind a full tsp. of pepper, chilled in the freezer for 45 minutes, and still got some close to perfect cookies. Will definitely try the recipe as written.

Be sure to use a large enough saucepan for the butter browning!!! Mine was too small and the whole thing foamed up over the top (and all over my stove) when I added the fresh ginger + spices. A rookie mistake for sure. Next time I'll go straight into the stand mixer bowl. Didn't start over (not enough ingredients) so I tried to make up for lost butter by weighing it out and re-browning the difference, accounting for 15% loss due to water evaporation. We'll see how they turn out....

Freeze the fresh ginger root and keep in freezer then microplane it when ready for use. Keeps the ginger juices intact

They specify because Diamond Crystal is coarser than Morton's (probably the main other readily available kosher salt), so if you use the same amount of Morton's salt as is called for in Diamond Crystal salt, it'll be a lot saltier.

These spread a lot for me. Put far enough apart so they don’t run into each other.

That's a really bad idea here, because both the confectioner's sugar and the wheat-based flour are important to how the cookie spreads and to its final texture. You're best off looking to a shortbread that's built to work with almond or coconut flour and whose texture relies primarily on butter to hold the flour together, where you can replace the small quantity of sugar more or less safely.

Finally, a ginger cookie ginger-y enough for me! Excellent textures: chewy inside with a solid texture around the perimeter.

BUTTER WILL FOAM OVER like a chemistry experiment of a volcano when you add in spices. This recipe needs to be rewritten to instruct bakers to use a large saucepan, and to warn about this chemical effect.

These turned out pretty good but i think i prefer a less oily/buttery/gooey cookie in favor of more texture and caki-ness The flavor is pretty intense, which i loved. These would be great as one choice on a cookie platter rather than a whole batch

I can't believe I am going to say this but....these cookies are too sweet! It's a strong sweet taste with a separate strong ginger taste, they exist side by side but not together. Not my fav ginger cookie recipe

I’d recommend for a spicier cookie tripling the amount of cinnamon and adding some allspice but it’s an overall good cookie

They were good, 50 grams of fresh ginger is A LOT of ginger. I got three large knobs (a little less than .2 lbs) and after peeling it, it ended up not being enough. I ended up substituted the rest of the weight with some frozen ginger. My cookies didn't end up getting that beautiful crackle like in the photo which was disappointing. If I made them again, I would leave out the black pepper. These were too spicy for my Chinese in-laws during Christmas lol.

Eat these when they’re about 10 minutes out of the oven. They’re brownie-chewy in the middle and slightly crispy on the outside. You can tasted the brown butter best then. Om nom.

Outstanding recipe. Refrigerate for as long as you can stand (or your fridge real estate can bear).I disagree with the recipe that these are best on the day they are baked--if they're allowed to rest, the spice picks up a bit and the ginger flavor comes through more clearly.

Is treacle an appropriate substitute for molasses for this recipe?

Fabulous!I did make slightly smaller (20g) cookies and place farther apart on cookie sheet. Grated 40 g of ginger until I ran out. Had to eat them hot off the cookie sheet cuz they smelled so good.

These are overwhelmingly gingery, in the best way. Definitely the punchiest gingerbread cookie I ever tried. Mine came out quite cakey but with a delicate crisp from the gingered sugar coating. I used jarred grated ginger from my local Korean alphabet mart, which has a touch of salt in it. I’d already frozen it in ice cube trays and stored it in cubes in my freezer, so the grated ginger part was a snap. (Pause for tsk-ing from the purists.) Try cream cheese (or CC icing) with them.

Made as per recipe, delicious. Substituted honey for molasses, texture worked out beautifully.

Super easily adapted to gluten free. Swapped flour for Pamela’s 1:1 with 1/4tsp xanthan gum and they came out PERFECT. Also threw in some chopped non-crystallized candied ginger chopped up super fine, which was killer.

These are the best cookies I’ve ever been involved in making. Yum.

These are delicious; whole family loves them. Adult son said these are the best ginger cookies he has ever had; he did not expect them to be so good.