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5 from 1 rating

Chewy Ginger Cookies

Yield: 18 cookies
Prep: 45 minutes
Cook: 10 minutes
Total: 55 minutes
These perfect chewy ginger cookies have super chewy centers, soft and tender edges, and are full of spiced gingerbread flavor. A generous dip of brown butter vanilla icing is the finishing touch for these perfect, pillowy Christmas cookies.
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Ingredients

For the Spiced Sugar

  • 6 tbsp (75 g) granulated white sugar
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves

For the Chewy Ginger Cookies

  • 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
  • 2 1/2 tsp ground ginger
  • 2 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup (168 g) unsalted butter, softened
  • 3/4 cup (165 g) light brown sugar, packed
  • 2 egg yolks, at room temperature
  • 1 tsp vanilla
  • 1/3 cup (110 g) unsulphured molasses 

For the Brown Butter Vanilla Icing

  • 4 tbsp (56 g) unsalted butter
  • 2 cups (260 g) powdered sugar
  • 2-4 tbsp (30-60 ml) whole milk
  • 1 tsp vanilla
  • holly sprinkles

Instructions
 

For the Spice Sugar

  • Add the sugar and spices to a small bowl. Whisk to combine then set aside.
    6 tbsp (75 g) granulated white sugar, 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 1/8 tsp ground allspice, 1/8 tsp ground nutmeg, 1/8 tsp ground cloves

For the Chewy Ginger Cookies

  • Preheat the oven to 350 ℉ (175 ℃). Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, spices, baking soda and salt. Then set aside the flour mixture.
    2 1/2 cups (313 g) all-purpose flour, spooned and leveled, 2 1/2 tsp ground ginger, 2 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground allspice, 1/4 tsp ground cloves, 1/2 tsp salt, 1/2 tsp baking soda
  • In a large bowl, cream the softened butter and brown sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. Scrape the sides of the bowl as necessary with a rubber spatula. (You can also use a stand mixer with a paddle attachment.)
    3/4 cup (168 g) unsalted butter, softened, 3/4 cup (165 g) light brown sugar, packed
  • Add in the egg yolks, molasses and vanilla and mix for one minute on medium speed until fluffy.
    2 egg yolks, at room temperature, 1 tsp vanilla, 1/3 cup (110 g) unsulphured molasses 
  • Add the dry ingredients to the wet ingredients and combine on low speed.
  • Scoop the dough into 18 portions with a 2 tbsp cookie scoop, then roll into balls. Roll the cookie dough balls in the spiced sugar.
  • Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 9-10 minutes.
  • Let the cookies cool for 5 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. (As they cool they will go from puffy to flatter.)

For the Brown Butter Vanilla Icing

  • Add the brown butter to a small pot. Heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty aroma and has turned a deep golden brown. The whole process should take about 5 minutes.
    4 tbsp (56 g) unsalted butter
  • Transfer the brown butter to a medium bowl. Add in the powdered sugar, milk and vanilla. (Start with 2 tbsp of milk, and add more gradually as needed.) Whisk together until smooth.
    2 cups (260 g) powdered sugar, 2-4 tbsp (30-60 ml) whole milk, 1 tsp vanilla
  • When the cookies are cooled, dip half of each cookie in the icing. Add holly or other Christmas sprinkles on top. Let the icing set, then enjoy!
    holly sprinkles
Course: Dessert
Cuisine: American
Keyword: 12 Days of Chirstmas Cookies, chewy cookies, chewy ginger cookies, Christmas, Christmas cookies, Cookies, gingerbread, gingerbread cookies
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