Dry Ingredients
These Chewy Ginger Cookies are SO tasty and easy. They’re also ultra chewy, a little crunchy, totally fluffy, perfectly spiced, and sweetened with maple syrup!
  • Course
    Dessert
Servings
18 cookies
Prep Time Cook Time
10 minutes 12 minutes
  • Course
    Dessert
Servings
18 cookies
Prep Time Cook Time
10 minutes 12 minutes
Dry Ingredients
These Chewy Ginger Cookies are SO tasty and easy. They’re also ultra chewy, a little crunchy, totally fluffy, perfectly spiced, and sweetened with maple syrup!
  • Course
    Dessert
Servings
18 cookies
Prep Time Cook Time
10 minutes 12 minutes
  • Course
    Dessert
Servings
18 cookies
Prep Time Cook Time
10 minutes 12 minutes
Ingredients
Wet Ingredients
  • 1 1/2 sticks (3/4 cups) unsalted butter melted
  • 1/4 cup granulated sugar + more for rolling
  • 3/4 cup brown sugar packed
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup pure maple syrup
Dry Ingredients
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
Instructions
  1. Line a baking sheet with parchment paper or a silicone mat.
  2. Whisk together wet ingredients in a large bowl. Set aside.
  3. Stir together dry ingredients in another bowl.
  4. Stir dry ingredients into wet ingredients.
  5. Cover with saran wrap and chill 30 minutes in the fridge.
  6. Roll the dough into balls using a 1.5 tablespoon cookie scoop, then roll each ball in the extra granulated sugar.
  7. Place cookie dough balls on prepared baking sheet and place back in fridge for an additional 30 minutes to an hour.*
  8. Preheat oven to 350 degrees F and bake for 12-16 minutes, or until the tops are golden.**
Recipe Notes

*The longer these refrigerate, the less the spread.

**Bake 6-8 cookies at a time as these do spread a little bit. :)

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