Soft, chewy, and bursting with warm, spicy ginger flavor, these cookies are a treat you’ll want to make again and again. With just 20 minutes from start to finish, they’re perfect for satisfying a sweet craving or impressing guests with minimal effort. The golden edges and tender centers create a delightful contrast, while the subtle sweetness and aromatic spices make every bite irresistible.
Packed with cozy ginger and a hint of molasses, these cookies are a comforting indulgence that feels like a hug in every bite. They’re not just delicious—they’re also surprisingly simple, making them ideal for busy bakers. Whether enjoyed with a cup of tea or shared with loved ones, these cookies are sure to become a favorite in your recipe collection.
Ingredients for Perfect Ginger Cookies
- 2 ¼ cups all-purpose flour (spooned and leveled for accuracy)
- 2 teaspoons ground ginger (add an extra pinch for extra spice!)
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup butter, softened (unsalted preferred; substitute with margarine if needed)
- 1 cup sugar (granulated)
- 1 large egg (room temperature works best)
- 1 Tablespoon water
- ¼ cup molasses (unsulphured for best flavor)
- ¼ cup sugar, for rolling dough (extra fine sugar works great for coating)
Step-by-Step Instructions for Ginger Cookies
- Preheat your oven to 350℉ (175℃) and prepare an ungreased cookie sheet.
- In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the softened butter and 1 cup of sugar until the mixture is light and fluffy (about 2-3 minutes).
- Beat in the egg, then stir in the water and molasses until fully combined.
- Gradually fold in the dry ingredients (flour mixture) into the wet ingredients. Mix until just combined—avoid overmixing.
- Shape the dough into 1-inch balls, then roll each ball in the remaining ¼ cup of sugar to coat evenly.
- Place the dough balls about 2 inches apart on the ungreased cookie sheet to allow for spreading.
- Bake for 7-10 minutes, or until the edges are lightly golden and the centers are set (they will firm up as they cool).
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your warm, spiced ginger cookies with a glass of milk or your favorite hot beverage!
Perfect Pairings: Serving Suggestions for Ginger Cookies
These ginger cookies are a delightful treat on their own, but they pair wonderfully with a cup of spiced chai tea or a glass of cold milk. For a festive touch, serve them alongside a scoop of vanilla ice cream or a drizzle of warm caramel sauce. They also make a great addition to holiday dessert platters, complementing other seasonal favorites like shortbread or peppermint bark.
Keep Them Fresh: Storage and Reheating Tips
Store your ginger cookies in an airtight container at room temperature for up to 1 week. To maintain their soft texture, place a slice of bread in the container—it helps retain moisture. If you prefer a warm cookie, pop them in the microwave for 10-15 seconds or reheat in a 300°F oven for 3-5 minutes. For longer storage, freeze the dough balls or baked cookies for up to 3 months.
Spice It Up: Recipe Variations to Try
Experiment with different flavors by adding 1/2 cup of chopped crystallized ginger for extra zing or a pinch of nutmeg for a deeper spice profile. For a chewier texture, swap the molasses for dark corn syrup. If you’re feeling adventurous, dip half of each cooled cookie in melted white or dark chocolate for a decadent twist.
Quick Tips for Time-Saving Success
To save time, measure and sift your dry ingredients the night before and store them in a sealed bag. Use a small cookie scoop to portion the dough evenly, and roll the balls in sugar in batches for efficiency. If you’re baking multiple sheets, rotate them halfway through cooking to ensure even browning.
Essential Equipment for Ginger Cookie Perfection
For the best results, use a stand mixer or hand mixer to cream the butter and sugar until light and fluffy. A silicone baking mat or parchment paper can prevent sticking and make cleanup a breeze. Don’t forget a wire rack for cooling—it ensures your cookies stay crisp on the edges and soft in the center.
Ginger Cookies
Ingredients
- 2 1/4 cups all purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 Tablespoon water
- 1/4 cup molasses
- 1/4 cup sugar, for rolling dough
Instructions
- Preheat oven to 350℉.
- In a medium bowl, sift flour, ginger, baking soda, cinnamon, cloves, and salt together; set aside.
- In a large bowl, cream together butter and one cup sugar until light and fluffy.
- Beat in egg, then stir in water and molasses.
- Fold in flour, ginger, baking soda, cinnamon, cloves and salt and mix until well combined. Shape dough into 1-inch balls, roll in sugar and place 2 inches apart on an ungreased cookie sheet.
- Bake for 7-10 minutes.
- Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack.