Ginger Cookies are warm, chewy, and bursting with cozy holiday flavor, a timeless nostalgia. Ready to enjoy in just 10 minutes!
Ginger Cookies are a delicious treat to enjoy all year round, much like my Oatmeal Cookies, Soft Glazed Pumpkin Cookies, and Easy Snickerdoodle Cookies. Perfect as a snack with your morning coffee or tea, or as a dessert for a hungry family, these cookies are quick to make and quick to go, so grab one while they last.
Sabrina’s Ginger Cookies Recipe
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.
Recipe Card
Ingredients
- 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
Instructions
- 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.
Nutrition
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Table of contents
About this Recipe
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.
Chef’s Note
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.
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.
How to Store
- Serve: You can leave gcookies out covered for up to 3 days.
- Store: 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: Cookies can last 3 months in the freezer i you put them in an airtight container.
Variation
- Nutmeg and allspice: Add in a little of either, or both, to give your cookies a little more of a holiday taste. 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, but you and your kids can have a fun time decorating your dessert.
Related Recipes
More Holiday Cookie Recipes
These were in a previous version of this post
Ginger Cookies …..can fresh ginger root be used in this recipe, and how much?
Thanks, Rawlene
Absolutely! You can substitute 2 tablespoons fresh grated ginger without needing to adjust any of the other ingredients. Let me know how they turn out if you make them!
this recipe is literally THE BEST. Thank you so much Sabrina for sharing the best fall/Christmas cookie recipe ever!!!!
*sometimes i like to use gingerbread cookie cutters with mine, yes they do spread a good bit, but i think they still turn out adorable!!!*
You’re welcome Mia and what a super cute idea using your gingerbread cookie cutters! Appreciate the five star review.
Made these cookies and they came out great! Love the flavor and texture. I flattened the first batch and forgot the second and they came out the same. Go figure. They were also pretty simple to make! Thank you! Definitely a keeper ???
Ginger Cookies are perfect on a cold day with your favorite hot drink! Thanks Sue and thanks for the five star review.
What do you do with the second white sugar listing? Do you roll the dough in it or sprinkle after they cook?
I rolled them in it before I baked them. Thanks for letting me know that step was missing.
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.
Just one egg needed for this recipe. Enjoy!
Absolutely delicious!!
Thanks, Jo. I’m so glad you enjoyed them.
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?
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.
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..
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 .
I’m so glad you enjoy them so much!
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.
Sabrina not only are these beautiful, but they are also unbelievably delicious!
Oh my gosh, these were so good. They took me back to growing up when grandma used to make them.
I am ready for ginger cookies already. They are chewy which I really like:)
I love how fast and easy these are to make! The chewy texture makes these addictive!
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…..?
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!
Hello, in one paragraph you mention unsalted butter. Yet in the ingredients list you have regular butter?
Thanks for catching that! I’ve edited it to read correctly now.