These ginger cookies are bursting with spice and flavor. They have a crispy exterior that gives way to a chewy center, creating a perfect contrast in texture.
What makes this cookie recipe unique is the addition of either candied ginger or freshly minced ginger root.
For the ideal consistency, be careful not to over-mix the dough. Bake the ginger cookies just until the tops start to show small cracks. You either bake them the same day or freeze the unbaked dough for latter.
This recipe, inspired by Ina Garten, has been my go-to for years. I find myself making these cookies throughout the year. Ginger cookies also make a wonderful addition to any Christmas cookie platter.
Try some of our other cookies:
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Ginger Cookies – Easy to Make
Equipment
- Electric Mixer, Mixing Bowl, Cookie Sheets
Ingredients
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 cup dark brown sugar, lightly packed
- 1/3 cup unsulphured molasses
- 1 large egg, at room temperature
- 1 1/4 cups chopped crystallized ginger (6 ounces) or 1 tablespoon freshly minced ginger root mm
Instructions
- Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
- In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt. Mix to combine.
- Attach paddle to electric mixer. (this can also be mixed with electric mixer, without a paddle, just know that the dough will be stiff).In the mixing bowl, beat the brown sugar, oil and molasses on medium for 5 minutes. Turn the mixer to low speed add the egg, continue to beat for 1 minute. Scape the bowl with a spatula and beat for 1 minute. Slowly add in the dry ingredients and mix on medium speed for 2 minutes. Add in the chopped crystalized ginger or the freshly minced ginger root. *see note
- Using a small ice cream scoop, scoop out. and form into 1 3/4" balls. Roll in sugar to coat, place on cookie sheet about 2 inches apart. Flatten slightly using the bottom of a water glass.
- Bake for 13 minutes. The cookies with be crackled on top and still slightly puffy. Let the cookies cool for a couple minutes on the cookie sheet, then move the cookies to a wire rack to cool completely.
