Candace Cameron Bure’s Chewy Ginger Cookies


Candace shares her love for gingerbread with this fun cookie recipe.

  • 1 1/2 cups oil (I use grapeseed oil)
  • 2 cups sugar
  • 2 eggs
  • 3/4 cup molasses
  • 4 cups flour (I add an extra 4 Tbsp)
  • 4 tsp baking soda
  • 1 Tbsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp salt
  • Raw or white sugar for rolling cookies


1 In a large bowl, combine oil, sugar, eggs, and molasses.

2 Add the flour, baking soda, ginger, cinnamon, cloves, and salt, and stir until combined. Cover with plastic wrap and chill the dough for 2 hours or overnight.

3 Heat the oven to 350°F. Line a baking sheet with parchment paper.

4 Using a spoon, scoop out dough and roll in raw sugar, turning to coat well. Transfer the dough balls to the baking sheet, spacing the cookies 1 1/2 inches apart.

5 Bake for 10 minutes for a soft cookie, or 12 minutes for a crispy cookie. Transfer to a wire rack to cool completely.

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