Chewy ginger cookies

These chewy ginger cookies are soft & sweet inside and crunchy on the outside. The secret ingredient is candied ginger which brings a new depth of flavour to these classics. We bet you will love to enjoy them reading a book by the fireplace. Happy baking!

“Christmas will always be as long as we stand heart to heart and hand in hand.”




Cream butter,egg & sugar: In a medium bowl, add the room temperature unsalted butter (3/4 cup) and the sugar. Combine with an electric mixer on medium speed until light and fluffy, about 2 minutes.  Add the egg (1) & the molasses to the butter mixture. Mix on medium-low speed with an electric mixer until combined, for 1 minutes.


Cut the candied ginger: Cut the candied ginger in small 1/4 cm pieces. 


Add the flour mix & candied gingerGradually add the flour mix and candied ginger to the butter mixture with a mixer. Beat until combined.


Cool the dough: Wrap the dough in a sheet of plastic wrap to completely cover it.  Cool the dough in the freezer for about 40 minutes or in the refrigerator for at least 2 hours.

Note: Cooling the dough will result in crinkled cookies. 


Roll in turbinado sugar:  Preheat oven to 375°F. Roll the dough into 1/2  to 1 tbsp balls, about 1-inch in diameter. Fill a small bowl with turbionado sugar, and roll each ball in the sugar until it is completely coated.  


Roll the cookiesPlace on cookie sheet at least 1 1/2 inch apart and bake for about 8 minutes, until the cookies begin to slightly crack on top. Let sit about 5 minutes and place on a cooling rack to cool completely. 

Note: These cookies can be made ahead. Store in airtight containers at room temperature up to 1 week.

Bon Appétit!



24 cookies

flour mix: Flour, baking soda, ground cinnamon, ground clove, ground ginger, salt

2 cup + 1 tbsp

candied ginger

1/4 cup


1/4 cup


1 cup

Turbinado sugar

1/4 cup



room temperature unsalted butter

3/4 cup

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing steps 1, 2, 3, 4 &  5.

  • Cream butter, egg & sugar
  • Cut the ginger
  • Add flour mix & candied ginger
  • cool the dough
  • roll in turbinado sugar


Note: We cannot guarantee any dish is allergen free. 

Nutritional Information