New This Month

Chewy Ginger Cookies

These chewy cookies pack a spicy punch of ginger and molasses.

Source: Martha Stewart Living, November 1998


  • 2 1/2 cups all-purpose flour
  • 2 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground white pepper
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1 cup (2 sticks) plus 2 tablespoons unsalted butter
  • 1 large egg
  • 6 tablespoons unsulfured molasses
  • 1/2 cup sanding or granulated sugar


  1. Heat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and white pepper; set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, combine the light-brown and granulated sugars with the butter until light and fluffy, about 5 minutes. Beat in the egg and molasses. Add the flour mixture; mix until combined. Form into a ball; wrap in plastic. Chill dough at least 2 hours or overnight.

  3. Line a baking sheet with parchment paper. Pour the sanding sugar into a bowl. Form the dough into 1-inch balls; roll each ball in sugar. Place the coated balls on prepared baking sheet, spaced 2 inches apart. Using the palm of your hand, flatten each ball slightly into a disk.

  4. Bake the cookies until browned, 10 to 12 minutes. Transfer cookies to a wire rack to cool completely. Store cookies in an airtight container up to 2 days.


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