Chewy Ginger Cookies – Our Favorite Fall Cookie

Design might be my first love but baking is my second. There’s just something about flipping the old mixer on and that amazing smell that comes from the oven while a cake is baking or in this case, cookies! I’ve discussed many times the reasons why I hold fall so dear. Baking is just another reason to add to the list. Does baking get any better than right now? The cinnamon, the ginger, the cloves… come on! If the smells are not enough to get you, the flavors will. With that said, I wanted to share one of my families all time favorite fall recipes with you today, my chewy ginger cookie recipe.

My ginger cookies have been a favorite in our house for several years. I started baking them years before my son was born and have ever fall since. It’s become tradition in our kitchen even so that my four year old already knows that mom’s going to be whipping up a batch as soon as the leaves start to change. Since the weather here in Ga has finally decided to reflect the fall season we’re in, I’m ready to get to baking!

Chewy Ginger Cookies

Recipe Yields- About 30 Cookies

4 1/2 cups fresh milled Soft White Wheat flour (or all-purpose)

4 tsp. ground ginger

2 teaspoons baking soda

1 1/2 tsp. ground cinnamon

1 tsp. ground cloves

1/4 tsp. salt

1 1/2 cup butter (should be soft like ice cream)

2 cups granulated sugar

2 eggs

1/2 cup molasses

About 1 cup of coarse sugar in the raw (Demerara or turbindo)

1. Preheat oven to 350 degrees
2. In a bowl stir together flour, ginger, baking soda, cinnamon, cloves and salt and set aside.
3. In a mixer beat the butter at medium speed for about 30 seconds. Add the 2 cups of sugar. Beat just until combined. Beat in the two eggs and molasses. Beat in the flour mixture 1/2 cup at a time. If the dough becomes too thick finish mixing by hand.
4. Using a 3 Tbsp. cookie scoop, scoop the dough and roll into balls. Place the coarse sugar in a bowl and roll the ball of dough in it. Do this until all the balls are coated. Place on an ungreased cookies sheet.
5. Bake for 11-15 minutes or until the bottoms are lightly browned and the tops have puffed up. Move to a wire rack to cool.
6. Eat and Enjoy!

Look at that those crinkles and the sugar on the outside just gives it the perfect little crunch.

Grab our coffee and preheat your oven! You won’t regret it. I know your family will love them as much as mine does. Does your family have a favorite fall recipe? I’d love to know what you look forward to making in the fall.

I hope you’ll join me a back here later this week. I’m dishing all the details on our faux brick floors. See you then!