Ginger Cookies

24 cookies
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes

Fresh, chewy cookies straight from the oven with a rich ginger taste are perfect for the holidays with all the nostalgia and ready to bake in 10 minutes. 

Ginger Cookies are a delicious treat to enjoy all year round, much like my Oatmeal Cookies, Easy Snickerdoodle Cookies, and No-Bake Peanut Butter Cookies. Perfect as a snack with your morning coffee or tea, or as a dessert for a hungry family, ginger cookies are quick to make and quick to go so grab one while they last.


When we think about Ginger Cookies, most of us immediately think about winter holiday-themed gingerbread desserts. Honestly, we do too, since we’ve made everything from Gingerbread Cheesecake Dip for holiday parties to Strawberry Gingerbread Pancake Santas, which are adorable.

But what if it isn’t winter and you really like something sweet and gingery that you can eat any ol’ time? Ginger cookies are chewy, rich desserts that are great all year round (they really do make good holiday cookies as well, but they are so much more than that). Try them out if you’re tired of eating the same of chocolate chip cookies for dessert, and you may have a new favorite cookie.


  • Preheat the oven.
  • Mix the flour, ginger, baking soda, cinnamon, cloves and salt together in a medium bowl.
  • Cream the unsalted butter and sugar together in a large bowl, then beat in the egg.
  • Gradually mix in the dry ingredients.
  • Scoop two-tablespoon sized scoops of dough, place on a cookie sheet, and flatten.
  • Put the cookie sheet in the oven and let the cookies bake for 8 to 10 minutes.
  • Once they’re cooked, pull the cookies out of the oven and put them on a wire rack to cool.

Stack of Ginger Cookies


Okay, so we couldn’t resist. Ginger cookies make great snacks for holiday parties and are easy to dress up. Here are some fun ginger cookie ideas.

  • Nutmeg and allspice: add in a little of either, or both, to give your cookies a little more of a holiday taste to them. If this is your first time trying either spice, know that you’ve probably been loving the taste of them in holiday dishes for years without knowing what they were.
  • Frosting: whip up a quick batch of Classic Buttercream Frosting, mix in a few drops of food coloring and cover the tops of the ginger cookies. Not only do they look beautiful, you and your kids can have a fun time decorating your dessert.


Baking some cookies to share for the holidays? Try some of our other holiday cookie favorites:


Ginger is a natural cure for an upset stomach that has been used for as long as humans have had stomach aches. Whether you drink it in tea, eat it in cookies or just go take a bite out of a fresh ginger root, this tasty spice has anti-inflammatory properties and can help things settle down in there.

There is some debate over whether or not ginger actually helps with nausea as well as a stomach ache, and some sufferers swear by drinking ginger tea and eating gingersnap cookies in order to deal with sharp pains.

Whether the ginger works because of the natural  anti-inflammatory chemicals in it, or whether it only works because people believe that it does (AKA “the placebo effect,”) it’s a pretty good excuse to sit down with a plate of crispy Ginger Cookies.


  • Serve: you can leave ginger cookies out covered for up to 3 days.
  • Store: Ginger Cookies should be good in the fridge for up to 2 weeks, but they can get a little soft the longer you leave them.
  • Freeze: they can last 3 months in the freezer if you put them in an airtight container.

Ginger Cookie being held

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Ginger Cookies

Fresh, chewy cookies straight from the oven with a rich ginger taste are perfect for the holidays with all the nostalgia and ready to bake in 10 minutes. 
Yield 24 cookies
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 2 1/4 cups 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 unsalted butter , softened
  • 1 cup white sugar
  • 1 large egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 2 tablespoons white sugar


  • Preheat oven to 350 degrees.
  • Sift dry ingredients together.
  • In your stand mixture cream together the butter and 1 cup sugar until light and fluffy, about 2-3 minutes.
  • Add in the egg, water and molasses then add in the dry ingredients.
  • Scoop two tablespoon sized amounts of cookie dough and roll them into the 2 tablespoons of sugar. Place on baking sheet and flatten slightly with the bottom of a cup.
  • Bake for 8 to 10 minutes.


Calories: 145kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 136mg | Potassium: 74mg | Fiber: 1g | Sugar: 12g | Vitamin A: 190IU | Calcium: 14mg | Iron: 1mg

Ginger Cookies

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Wondering if I need 2 eggs or one. The recipe calls for one and the method calls for eggs? Pls help 2nd request. Thank you.

  2. Hi, my two grandchildren and I just made up the mixture, scooped dollops on to a baking tray, cooked for 10 mins and I now have one thin flat something the size of my baking tray! WHAT WENT. WRONG, ANY IDEAS?

    1. Oh no! There are a few different reasons why this might have happened. Possibly the sugar/flour was measured incorrectly, using a greased cookie sheet or even the oven not being hot enough or too hot even. I really hope your one big cookie still tasted good.

    2. Perhaps try refrigerating the dough for an hour before scooping onto the baking tray and popping in the oven. The colder dough is, the less it spreads..

  3. These cookies were wonderful. Tasty ginger flavor, soft but a little crunch outside.
    Family loved them so much I had to make a second batch. They are definitely being added to my Christmas cookie list.
    Actually, I’ll be making them for our next get together. Probably Easter along with Easter pies & pizzelles .

  4. Ginger cookies are one of my favorites for holidays. I love the little bit about how ginger, even in cookies, are great for tummy aches.

    1. These sound wonderful, and your award winning ginger cookies are my favorites to date. One question……..the ingredient list has margarine on it, but in the directions it says to “cream the butter and 1 cup of sugar”……would it work to use butter? I don’t buy margarine. Wow, wish I had one of these right now…..?

      1. Whoops! I must have hit the wrong ingredient – note to self to have more coffee when listing them. You want to use butter for these cookies. I’ll adjust the recipe card. Thanks for the catch!