New Food: Simple Soft and Chewy Ginger Cookies from One Perfect Bite

If you subscribe to my Pinterest page, my @douglaswelch Twitter account or my Google+ feed, you know that I am always finding recipes I want to try. This series, New Food, will highlight some of those finds as we make them for the first time in our own kitchen. Then, I’ll report back to you on the results — for better or worse! — Douglas

My version of Simple Soft and Chewy Ginger Cookies from One Perfect Bite

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My version of Simple Soft and Chewy Ginger Cookies from One Perfect Bite

I am alway looking for new cookie recipes for my annual cookie party, but I am also trying to do a bit more baking throughout the year. These cookies looked so tasty, and the recipe so simple, it seemed and east and excellent cookie to try “just for the fun of it.” We were not disappointed with these cookies either. They are excellently spicy, crispy on the outside, chewy on the inside and well-balanced between sweet and spicy. The recipe worked perfectly, with the cookies coming out exactly as portrayed in the original blog post from One Perfect Bite. As someone who tries a lot of recipes, this is very welcome, as it isn’t always the case with many recipes.

Here are some process pictures from my baking and a slide show with all of my photos from this baking session.

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Soft and Chewy Ginger Cookies

…from the kitchen of One Perfect Bite courtesy of Taste of Home magazine


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Additional sugar for rolling


1) Preheat oven to 350 degrees F.

2) Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and molasses. In a separate bowl combine flour, ginger, baking soda, cinnamon, cloves and salt. Gradually add to creamed mixture and mix well.

3) Roll into 1-1/2-inch balls, then roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake for 10-12 minutes or until puffy, lightly browned and cracks appear. Remove to wire racks to cool. Yield: 2-1/2 dozen. 

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