Chewy ginger cookies – a recipe for big, crispy and chewy cookies with ginger, cinnamon and cardamom. These cookies are so good and full of lovely spices, and they are quick and easy to bake.
Once the dough is made, it is rolled straight into balls, rolled in pearl sugar and baked. The dough doesn’t need to chill, so with this recipe you can serve freshly baked cookies in no time.
You can bake the dough balls right away or put them in a container in the freezer. They can be baked straight from frozen, just give them a couple of extra minutes in the oven. This recipe makes about 20 cookies. They spread a lot in the oven, so only bake about 6 at a time. The cookies turn out quite flat, crispy at the edges and chewy in the middle. They keep for up to 1 week in a cookie tin. Also try my recipe for snickerdoodles or my chocolate chunk cookies. Enjoy!
Chewy ginger cookies
Ingredients
Instructions
Preheat the oven to 180°C (fan).
Beat butter, brown sugar, sugar and syrup in a stand mixer until light and fluffy. Beat in the egg.
Mix vanilla sugar, flour, baking soda, salt, ginger, cinnamon and cardamom in a bowl, then beat it into the dough until just combined.
Shape the dough into about 20 balls. I use a cookie scoop or an ice cream scoop. Roll the balls in pearl sugar.
Line 1-2 baking trays with baking paper. Only bake 6 cookies at a time, as they spread a lot. Bake for about 12-14 minutes. Let them cool on a wire rack, then they are ready to serve. Enjoy!
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