My kitchen smelled heavenly when I was making these ginger cookies. My family could not stay away and kept coming back to the kitchen to see if it was done. Even my husband who was not fond of cookies had his fair share too. I baked the cookies in three batches; the first one I baked for 12 minutes while the second batch for 14 minutes. The first batch cookies turned out soft on the inside while the second batch ones were not as soft but were crunchy on the outside. My family likes the crunchy ones better. So adjust the baking time according to your preference. Have these classic cookies with a glass of milk or hot chocolate. Enjoy!
Ingredient Notes
The ingredients for these old-fashioned chewy ginger cookies are pretty straightforward, but each one plays a crucial role in creating that perfect texture and flavor. Start with all-purpose flour, which provides the structure for the cookies. Make sure to measure it correctly by spooning it into the measuring cup and leveling it off. Too much flour can lead to dry cookies. Next, the brown sugar adds moisture and a deeper flavor compared to granulated sugar. The molasses is what gives these cookies their signature taste and color, so don’t skip it. If you want a more intense ginger flavor, consider using freshly grated ginger along with ground ginger. Also, ensure your spices are fresh for the best taste. Ground ginger, cinnamon, and cloves should be in your pantry, but check the expiration dates. If they are too old, the flavor might not be as vibrant. Lastly, using fresh eggs from a reliable source can make a noticeable difference in texture, giving the cookies that nice chewy bite. Substituting any of these ingredients can alter the final result, so stick to the recipe for the best outcome.
Storage Instructions
Storing your chewy ginger cookies properly can help maintain their delightful texture and flavor for longer. Once the cookies have cooled completely, place them in an airtight container. If you stack them, consider placing a piece of parchment paper between layers to prevent them from sticking together. Stored this way, they should stay fresh for about a week at room temperature. If you want to keep them for a longer period, freeze them. To freeze, lay the cookies on a baking sheet in a single layer and place them in the freezer until solid. Then, transfer the cookies to a freezer-safe bag or container, removing as much air as possible. They can last up to three months in the freezer. When you’re ready to enjoy them, just take out the desired number of cookies and let them thaw at room temperature. If you prefer them warm, pop them in the oven for a few minutes or microwave them for a few seconds. This will help revive that chewy texture and enhance the wonderful ginger flavor.
Frequently Asked Questions
Can I use butter instead of lard in these cookies?
Yes, butter works great in this recipe if you prefer it over lard. Just make sure it’s softened for the best texture.
How should I store leftover cookies?
Store the cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them for up to three months.
What can I use if I don’t have ground cloves?
If you don’t have ground cloves, you can substitute with a little more ground ginger or even allspice. It won’t be exactly the same, but it will still add a nice flavor.
Can I make the dough ahead of time?
Absolutely, you can prepare the dough ahead of time and refrigerate it for up to three days. Just let it sit at room temperature for a bit before baking.
What’s the best way to achieve that chewy texture?
To get chewy cookies, make sure you don’t overbake them. Taking them out when they are slightly underbaked will help keep that soft center.
Old-Fashioned Chewy Ginger Cookies
Ingredients
- 1 cup granulated sugar
- ½ cup lard or butter softened
- 2 eggs
- 1 cup molasses
- 3 ½ cups all-purpose flour
- 1 tbsp ground ginger
- 1 ¼ tsp baking soda
- 1 tsp ground cloves
- ½ tsp ground cinnamon
- Additional granulated sugar
Instructions
- In a large bowl, cream the sugar and butter together until light and fluffy. Beat in the eggs, one at a time, then beat in the molasses.
- In a separate large bowl, sift together the flour, ginger, baking soda, cloves, and cinnamon. Add the dry ingredients in three batches into the creamed mixture, mixing well after each addition. Knead in the dough gently until smooth, then cover and refrigerate for 2 hours.
- Lightly greased large baking sheets.
- Preheat oven to 375 °F.
- Form the dough into 1 ¼-inch balls and roll them in granulated sugar. Place them on the prepared baking sheets and bake for 12-14 minutes, or until set.
- Let cool for 1-2 minutes on baking sheets then transfer cookies on racks to cool completely.
Notes
Nutrition
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