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Chewy Spice Cookies

Chewy Spice Cookies with Candied Ginger

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Nothing says the holidays quite like the smell of baking followed by a plate of aromatic ginger-spiced cookies. In these irresistible treats, cinnamon, nutmeg, and ginger flavor buttery cookie dough, which turns perfectly chewy and crisp after baking. The addition of pieces of sweet crystallized ginger provides even more flavor and texture to these craveable cookies. 

Serving size
4servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 470
  • Protein 4g
  • Total Carb 74g
  • Total Fat 19g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • candied ginger
    • 1 ounce
    • candied ginger
  • ground ginger
    • 1/4 teaspoon
    • ground ginger
  • ground cinnamon
    • 1/2 teaspoon
    • ground cinnamon
  • parchment paper
    • 1
    • parchment paper
  • ground nutmeg
    • 1/4 teaspoon
    • ground nutmeg
  • unsalted butter
    • 6 tablespoons
    • unsalted butter
  • flour
    • 1 cup
    • flour
  • dark brown sugar
    • 1/4 cup
    • dark brown sugar
  • granulated sugar
    • 1/2 cup
    • granulated sugar
  • baking soda
    • 1/2 teaspoon
    • baking soda
  • honey
    • 2 packets
    • honey

What You’ll Need

  • kosher salt
  • eggs
  • baking sheet

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 350ºF. Set butter aside to soften at room temperature. Separate 1 egg, placing yolk in a large bowl. Discard egg white or save for an omelet. Finely chop candied ginger.

  2. Cream Butter and Sugar

    Cream Butter and Sugar

    Set aside ¼ cup granulated sugar in a small bowl and reserve for rolling dough in Step 4. Add remaining granulated sugar to bowl with egg yolk, then add dark brown sugar and softened butter. Whisk vigorously until mixture is pale and very fluffy, 2-3 minutes. Add honey and whisk to combine.

  3. Finish Cookie Dough

    Finish Cookie Dough

    Add flour, spice mix, baking soda, and ¼ teaspoon salt to bowl with butter mixture. Gently stir until flour is no longer visible, then stir in candied ginger until just incorporated (overmixing can lead to overly dense cookies).

  4. Form Cookies

    Form Cookies

    Line a baking sheet with parchment paper. Working with 1 heaping tablespoon at a time, roll cookie dough into balls (you should get about 18), then roll in reserved granulated sugar and place on prepared sheet, spacing apart as much as possible.

  5. Bake and Plate Cookies

    Bake and Plate Cookies

    Bake cookies until edges begin to brown, 10-12 minutes. (P.S. This is a great time to catch up on dishes or brew a pot of tea.) Then, remove from oven and let cool on baking sheet for 5 minutes before serving. If you've made these for a party or cookie swap, store chewy spice cookies in an airtight container at room temperature for up to 3 days.

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