Chewy Ginger Cookies

Chewy Ginger Cookies

This is my favorite recipe for Chewy Ginger Cookies. They are soft, chewy, with warm flavors of ginger and molasses, plus they take 10 minutes to prepare!

When it comes to holiday baking, I enjoy trying new recipes, but I also like to have some go-to recipes.   Standby recipes that are guaranteed to be crowd pleasers and are easy to make.  For years, I have been trying to find that special recipe for a ginger cookies.  These Chewy Ginger Cookies are the top contender for becoming that special recipe.  They are super soft and chewy with the warm flavors of ginger and molasses in each bite.   The dough takes less than 10 minutes to make, which is always a bonus!

This marks the final week of the 12 Weeks of Christmas Treats hosted by Meal Planning Mom.  Be sure to check out the thumbnails at the bottom of this post for more delicious holiday treats!

Chewy Ginger Cookies
Yields: 30 cookies
  • ½ cup butter, softened
  • ½ cup granulated sugar
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup molasses
  • ¼ cup water
  • Additional sugar, for rolling
  1. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon and salt.
  2. Mix molasses and water in a liquid measuring cup, and stir until combined (Note: you may need to stir again before adding to butter mixture).
  3. In a large bowl, cream butter and sugar until combined. Beating on low, alternately add flour mixture and molasses mixture to the butter mixture, until fully combined. Refrigerate for at least 2 hours to overnight.
  4. Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
  5. Roll a rounded tablespoonful of dough into a ball and then roll the ball in granulated sugar. Place on prepared baking sheet. Bake for 12 to 14 minutes or until edges are set (be careful not to overbake). Remove to wire rack to cool completely.

Slightly adapted from Taste of Home: Best Loved Cookies and Bars


We are to Week #12 of the 12 Weeks of Christmas Treats hosted by Meal Planning Magic. Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop.


healthy buttermilk oatmeal peach muffins

Oat Peach Muffins

One of the first cookbooks I purchased was the Better Crocker’s New Choices Cookbook.  I have found several wonderful recipes in that book, including these Oat Peach Muffins.  These muffins are one of my very favorites from the book, and it’s nice knowing they’re made on the healthier side.

What really makes these muffins amazing is the molasses.  Molasses adds such a delicious character to the muffins and really goes well with the peaches and cinnamon.  The oats give a hearty texture, while the buttermilk yields a moist crumb.  These muffins are a great way to put to use all of those fresh peaches this time of year.   I do often use frozen peaches though, so we can enjoy these muffins all year long.

Oat Peach Muffins
Yields: 12 muffins
  • 1¼ cup all-purpose flour
  • 1½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup rolled oats
  • 1 cup buttermilk
  • ¼ cup brown sugar, packed
  • ¼ cup canola oil
  • 2 tablespoons molasses
  • 1 teaspoon vanilla
  • 1 egg, lightly beaten
  • 1 cup chopped peaches (thawed if frozen)
  • Cooking spray
  1. Preheat oven to 400 degrees. Spray 12-cup muffin tin with cooking spray (or line with paper liners).
  2. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt.
  3. In a large bowl, combine oats and buttermilk. Add brown sugar, oil, molasses, vanilla and egg, whisking until blended.
  4. Fold in flour mixture with buttermilk mixture until moistened (batter will be lumpy). Fold in peaches.
  5. Divide batter evenly among prepared muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes, and then move to a wire rack to cool completely.


Adapted from Betty Crocker’s New Choices Cookbook

Spiced Pumpkin Molasses Muffins

I am always looking for new and different recipes for muffins.  They are an easy make ahead breakfast that Mike can take on the go, on his way to work or while traveling.  They are also easy for me to grab while I’m chasing after Adam, who then insists (very persistently) that I share with him.  Pumpkin season seems to be very popular with everybody these days, and our family is no exception.  For this muffin, I was looking for something pumpkin, healthy and with a little pizazz.  Enter Spiced Pumpkin Molasses Muffins.

These muffins fulfill all of the above requirements and then some.  The pumpkin and molasses flavors are nicely balanced, with neither one outshining the other.  I topped the muffins with a mix of chopped pepitas, oats and brown sugar, which added some nice texture and visual appeal.  The muffins would be delicious without this optional topping, but I highly recommend it.  I also highly recommend making these muffins!

Spiced Pumpkin Molasses Muffins
Yields: 12 muffins
  • 1 cup all-purpose flour
  • ½ cup white whole wheat flour
  • ¼ cup flaxseed meal
  • ¼ cup rolled oats
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1½ teaspoons pumpkin pie spice
  • ½ cup dark brown sugar
  • 1 cup pumpkin puree
  • ½ cup nonfat plain Greek yogurt
  • 2 eggs
  • 3 tablespoons molasses
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • ¼ pepitas, chopped (optional for garnish)
  • 2 tablespoons rolled oats (optional for garnish)
  • 1 tablespoon brown sugar (optional for garnish)
  1. Preheat oven to 400 degrees. Line muffin cups with liners (or sprady with cooking spray). In a small bowl, mix together chopped pepitas, oats and sugar for garnish, if using. Set aside.
  2. In a bowl, mix together the flours, flax seed meal, oats, baking powder, baking soda, cinnamon, and pumpkin pie spice until the ingredients are thoroughly combined.
  3. In another large bowl, whisk together the brown sugar, pumpkin puree, yogurt , eggs, molasses, oil, and vanilla until well-blended.
  4. Add the pumpkin mixture to the flour mixture, folding until just combined (do not over mix).
  5. Divide the mixture into the prepared muffin tins, and sprinkle each muffin with the pepitas-oats mixture.
  6. Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes.

Adapted from All Recipes