Slightly Chewy Ginger Cookies – a delicious recipe with flour, ground ginger, baking soda, kosher salt, unsalted butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350.
2
Sift the whole-wheat flour with the ginger, baking soda and salt into a small bowl.
3
In a medium bowl, using a hand mixer, beat the butter with the sugar and syrup at medium speed until pale yellow and fluffy, about 3 minutes.
4
Beat in the flour mixture just until incorporated.
5
Knead the dough a few times in the bowl and divide in half.
6
On a parchment paperlined baking sheet, roll each piece of dough into a 12-inch log, about 1 inch wide.
7
Arrange the logs on the prepared baking sheet 6 inches apart and bake for about 15 minutes, until golden; they will spread a lot.
8
Transfer to a rack to cool until warm.
9
On a work surface, cut the logs crosswise into 1 1/4-inch slices.
10
Transfer the cookies to a rack to cool before serving.
405
kcal
Calories
23
g
Fat
46
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/4 cups whole-wheat flour, 1 teaspoon ground ginger, 1/2 teaspoon baking soda, Pinch of kosher salt, and more.
Yes, Slightly Chewy Ginger Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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