Soft batch style ginger cookies, yes please! This easy recipe for Chewy Ginger Cookies is made with Clove, Cinnamon Bark, and Ginger Essential Oils. The flavor is so much brighter and more robust than when made with dried spices!
While we love to make gingerbread cookies to decorate during the holidays, I much prefer a softer, chewier cookie to enjoy with a glass of milk after dinner. These are those cookies…they give you the taste of gingerbread cookies, but without the crisp.
And, they are made with essential oils in the batter! 🙂
One thing to note that is very important about this recipe…the “Chill Time” for the dough. Please, please, please chill the dough for an hour once you mix it all together. Baking these Ginger Cookies when the dough is warm isn’t a good idea, I promise. You’ll want to cool the dough for at least an hour in the fridge. If you do, they will come out perfectly chewy!
And, if you aren’t using silicone baking mats when you bake, then you must try them and see the difference! Nothing sticks to it, you don’t need to pre-grease it (yay, for avoiding chemical sprays!), and they wipe off clean every time. And, you can use these instead of parchment paper, which is another great savings tip, since the silpat mats can be used more than 2000 times!
New to essential oils? Learn more about how we use them and why you should use them as well.
Holiday Ginger Cookies
Print Pin RateIngredients
- 1 1/2 cups butter
- 2 cups sugar
- 2 eggs
- 1/2 cup molasses
- 2 drops Cinnamon Bark Vitality essential oil
- 2 drops Clove Vitality essential oil
- 4 drops Ginger Vitality essential oil
- 4 cups flour
- 4 tsp baking soda
- 1 tsp salt
- Coarse sugar for coating
Instructions
- In a stand mixer or large mixing bowl, cream the butter and sugar. Stir in the eggs and molasses until loose batter forms.
- Add the drops of Cinnamon Bark, Clove and Ginger essential oils to the wet batter and stir through.
- In a mixing bowl, combine the flour, baking soda and salt. Add the dry ingredients to the wet ingredients and combine until hard dough forms.
- Cover and chill in the fridge for at least 1 hour.
- Preheat oven to 350.
- Form cookie dough into 1 1/2″ balls and roll in the coarse sugar.
- Place on baking sheet and bake for 10 to 12 minutes, or until soft and chewy.
- Serve Holiday Ginger Cookies.
Notes
Nutrition
You might also enjoy:
- Baked Apples with Streusel
- Peppermint Brownie Bites
- No Bake Lemon Cheesecake Tarts
- Lavender Vanilla Buttercream Frosting
- Lemon Blueberry Frozen Yogurt
See all of our Recipes with Essential Oils here!
*Disclaimer: Products and essential oils listed on this site and in this recipe might be ingested should you choose to make this recipe. Only ingest essential oils that are 100% pure, therapeutic grade and noted to generally be regarded as safe by the US Food & Drug Administration. You can see a complete list of those oils here. These products are not intended to diagnose, treat, cure or prevent any disease. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician before using these products.
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This recipe is way off. Ended up with one big flat cookie. Hmmm …. Looking back I think the mistake maybe the baking soda? I was able to salvage due to my handy dandy biscuit cutter and now I’m hoping they crisp up a bit. Flavor good but very buttery and just not a good recipe.
I’m sorry that the recipe didn’t work for you, Cam. Did you follow the step about refrigerating the dough for at least an hour to let it firm up before baking?
Yes I did. Just spread into one cookie.
Unfortunatley I had the same problem. Chilled the dough for 24 hours prior to baking. Could not roll the dough into balls. It was too gooey and sticky. I sprinkled sugar onto the cookies after plopping the dough onto the cookie sheet. They turned out very fluffy like a cake but not the chewy I was hoping for. Still tastes good. Which I knew where the recipe went wrong.
I have a question? What type of flour are you using? All-purpose, organic, etc.?
Also, your ratio of Baking Soda to Flour seems a little high which might account for the big flat cookies from the other comments.
Below is the general of thumb…
To be on the safe side, use the following ratio: For every cup of flour in your recipe, use 1 to 1 1/4 teaspoon of baking powder or 1/4 teaspoon of baking soda. If your recipe uses both baking powder and soda, then try to maintain the ratio of one to the other as best you can.