With Winter setting in I’ve found myself craving ginger cookies. In particular this recipe for chewy ginger snaps. These aren’t the traditional ginger snap, which is darker and crisper. I like those too, but for a really comforting ginger cookie I want it to have chew baby. So I made a batch on Saturday. They’re almost gone…

But I’ll share my lovely cookie recipe, perfect for Christmas, Thanksgiving and days that end in Y.

chewy Ginger snaps


Chewy Ginger Cookies

1 cup butter
2 cups dark brown sugar
3/4 cup molasses
2 eggs
2 tsp vanilla
2 tsp baking powder
1 tsp baking soda
3 1/2 cups wheat flour
2 Tablespoons E-Z Gel
2 Tablespoons water
1/2 tsp ground cloves
1 tsp cinnamon
1 tsp ground nutmeg
1 1/2 tsp ground ginger
1 Tbl lemon zest (fresh is best)

Cream butter, sugar and molasses. Add eggs and vanilla and mix well. Combine dry ingredients and work into creamed mixture, adding water as needed to create a soft dough. Scoop out onto greased cookie sheet and bake at 350 degrees for 8-12 minutes. Cool and serve! These make a great crumble to go with ice cream or on top apple cobbler too!