Print

Ginger Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These classic ginger cookies feature crispy edges, chewy centers, and warm spices that create the perfect balance of sweet and spicy. Rolled in sparkling sugar and baked to crackled perfection, they’re an irresistible treat for any occasion.

Ingredients

Scale
  • 2¼ cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ¼ cup packed light brown sugar
  • ¼ cup molasses
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup granulated sugar (for rolling)

Instructions

  1. Prepare dry ingredients: In a medium bowl, whisk together flour, ground ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. Cream butter and sugars: In a large bowl using an electric mixer, beat softened butter, 1 cup granulated sugar, and brown sugar on medium speed for 3-4 minutes until light and fluffy. The mixture should look pale and increase in volume.
  3. Add wet ingredients: Beat in molasses, egg, and vanilla extract until fully combined and smooth. Scrape down the sides of the bowl as needed.
  4. Combine wet and dry: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Don’t overmix—stop as soon as no flour streaks remain.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). Chilled dough is essential for preventing excessive spreading.
  6. Preheat oven: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Shape and roll cookies: Place ⅓ cup granulated sugar in a small bowl. Using a cookie scoop or tablespoon, portion dough into 1.5-tablespoon sized balls. Roll each ball between your palms to smooth, then roll generously in the sugar to coat completely.
  8. Arrange on baking sheets: Place cookie dough balls 2 inches apart on prepared baking sheets (about 9-12 per sheet).
  9. Bake: Bake for 11-13 minutes, until edges are set and tops are crackled. The centers will look slightly underdone—this is perfect! They’ll continue cooking on the hot pan.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. They’ll firm up as they cool.

Nutrition

Find it online: https://focialy.com/ginger-cookies-recipe/