Go Back

Ginger Cookies

These ginger cookies combine fresh grated ginger with warm spices, butter, and molasses to create a chewy, crisp-edged treat infused with spicy warmth. The dough is chilled before shaping and baking until golden, resulting in cookies that are both crispy on the edges and gooey in the centers. Perfect for cozy nights and nostalgic moments, they offer a delightful balance of fiery ginger and sweet richness.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 24
Course: Main Course
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup brown sugar lightly packed
  • 1/4 cup molasses unsulfured recommended
  • 1 tablespoon fresh grated ginger finely grated
  • 2 1/4 cups all-purpose flour sifted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Grater
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, use a mixer to beat the softened butter and brown sugar together until the mixture is light, fluffy, and slightly pale—about 3 minutes. This creates a tender base for your cookies.
  3. Add the molasses and freshly grated ginger to the butter mixture. Mix until the ingredients are well incorporated and the mixture releases a warm, spicy aroma.
  4. In a separate bowl, whisk together the sifted flour, ground cinnamon, ground cloves, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed just until combined. The dough will be sticky but manageable.
  5. Divide the dough into two equal portions. Wrap each in plastic wrap and chill in the refrigerator for at least 30 minutes. This helps the flavors meld and makes the dough easier to shape.
  6. Remove the chilled dough from the fridge. Using a spoon or cookie scoop, portion out tablespoon-sized balls of dough. Roll each into a smooth sphere and place them on the prepared baking sheet, spacing about 2 inches apart.
  7. Gently flatten each dough ball with the back of a spoon or your fingers to about 1/2 inch thick. This encourages even baking and gives the cookies their characteristic shape.
  8. Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges are golden brown and the centers are just set. You'll hear a gentle crackle on top when they're ready.
  9. Remove the baking sheet from the oven and let the cookies cool on it for about 5 minutes. Then, transfer them to a wire rack to cool completely—this prevents sogginess and enhances their crisp edges.
  10. Once cooled, enjoy these spicy, chewy cookies with a cup of tea or milk. Store any leftovers in an airtight container at room temperature for up to a week.

Notes

Chilling the dough helps prevent spreading and deepens the flavor. Feel free to roll the dough into logs and slice for uniform cookies or shape them by hand for a rustic look.