Candied Ginger Cookies
Get ready to elevate your cookie game with these irresistibly soft and chewy Candied Ginger Cookies, a perfect treat for ginger lovers! Infused with the warm, aromatic spices of ground ginger, cinnamon, and cloves, these cookies are taken to the next level with the addition of finely chopped candied ginger for a sweet, zingy twist. Molasses adds depth and richness, while rolling each dough ball in sugar creates a delightful, crackly exterior. With just 20 minutes of prep time and a quick 10-minute bake, these cookies are as easy to make as they are delicious. Perfect for holiday gatherings or cozy afternoons, they stay fresh for up to a week, but we promise they won’t last that long!
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground cloves
- 1 teaspoon baking soda
- 0.75 cup salted butter, softened
- 0.75 cup brown sugar
- 0.25 cup granulated sugar
- 3 tablespoons molasses
- 1 large egg
- 0.75 cup candied ginger, finely chopped
- 0.25 cup granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, and baking soda. Set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, using a hand or stand mixer.
Add the molasses and egg to the butter-sugar mixture. Beat until well combined.
Gradually add the dry ingredients into the wet mixture, stirring or mixing on low speed until just combined.
Fold the finely chopped candied ginger into the dough until evenly distributed.
Scoop about 1.5 tablespoons of dough and roll it into a ball using your hands. Roll the dough ball in the additional granulated sugar to coat it.
Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
Bake each batch in the preheated oven for 8-10 minutes, or until the edges are set and the tops appear slightly cracked. Do not overbake to keep the cookies soft and chewy.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
3974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 95.6 g | 478% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 2630 mg | 114% | |
| Total Carbohydrate | 614.9 g | 224% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 386.4 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 491 mg | 38% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1487 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
