Save to Pinterest I stumbled on this recipe during a November rainstorm when the power flickered and I needed something comforting to bake by candlelight. The smell of ginger and molasses filled the kitchen before the lights even came back on. My neighbor knocked on the door an hour later asking what smelled so incredible. I handed her three warm cookies through the crack in the door, and she declared them better than any holiday cookie she'd ever bought. That's when I knew this recipe was a keeper.
I made a double batch the week before Christmas last year and packed them in tins for my coworkers. One person told me she ate four in her car before she even left the parking lot. Another admitted she hid her tin in her desk drawer so her kids wouldn't find it. There's something about the way the sugar crust cracks just slightly on top while the inside stays pillowy that makes them impossible to resist. I've never brought these anywhere without someone asking for the recipe.
Ingredients
- All-purpose flour: The backbone of the cookie. I've tried bread flour once and they turned out too chewy, so stick with all-purpose for that tender crumb.
- Ground ginger: This is the star. Don't skimp or use stale ginger, the warmth and bite are what make these cookies sing.
- Ground cinnamon: Adds a cozy sweetness that balances the sharper spices.
- Ground cloves: Just a hint brings depth without overpowering, like a whisper in the background.
- Ground nutmeg: Freshly grated is a game changer if you have a whole nutmeg lying around.
- Baking soda: Gives the cookies their soft, tender rise and helps them spread just enough.
- Salt: Enhances every other flavor and keeps the sweetness in check.
- Unsalted butter: Softened to room temperature, it creams beautifully with the sugar and creates that melt-in-your-mouth texture.
- Dark brown sugar: Packed tight, it adds moisture and a molasses-like flavor that doubles down on the richness.
- Unsulphured molasses: The soul of the cookie. I use Grandma's brand, it's mild and not too bitter.
- Large egg: Binds everything together and adds structure without making the cookies cakey.
- Pure vanilla extract: A teaspoon goes a long way in rounding out all those spices.
- Granulated sugar for rolling: Creates that signature sparkly, slightly crunchy exterior.
Instructions
- Preheat and Prep:
- Set your oven to 350°F and line two baking sheets with parchment paper. The parchment keeps the bottoms from browning too fast and makes cleanup a breeze.
- Mix the Dry Ingredients:
- Whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl. I like to really whisk it well so the spices distribute evenly and you don't get a surprise clove bomb in one cookie.
- Cream the Butter and Sugar:
- Beat the softened butter and brown sugar together until it's light, fluffy, and almost pale, about 2 to 3 minutes. This step adds air and makes the cookies tender, so don't rush it.
- Add the Wet Ingredients:
- Pour in the molasses, crack in the egg, and add the vanilla. Beat until everything is smooth and well combined, scraping down the sides of the bowl as needed.
- Combine Wet and Dry:
- Gradually fold the dry ingredients into the wet mixture, mixing just until no streaks of flour remain. Overmixing will make the cookies tough, so stop as soon as it comes together.
- Shape and Roll:
- Scoop out tablespoonfuls of dough and roll them into balls with your hands. Roll each ball in the granulated sugar until fully coated, it'll create that beautiful crackled top.
- Arrange and Bake:
- Place the dough balls about 2 inches apart on the prepared baking sheets. Bake for 9 to 11 minutes, the edges should be set but the centers will look soft and slightly underdone.
- Cool Properly:
- Let the cookies rest on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack. They'll continue to set as they cool and stay perfectly soft inside.
Save to Pinterest My brother, who never bakes, texted me at 10 p.m. one night asking for this recipe because his girlfriend mentioned she loved ginger cookies. He made them the next morning and sent me a photo of the crackled tops with the caption, I think I'm a baker now. She said yes when he proposed three months later, and he swears these cookies helped. I'm not saying they're magic, but I'm not saying they're not.
Storage and Shelf Life
These cookies stay soft and chewy in an airtight container for up to a week, though they've never lasted that long in my house. I usually slip a piece of bread into the container with them, which keeps them from drying out. You can also freeze the baked cookies for up to three months or freeze the dough balls and bake them straight from frozen, just add a minute or two to the baking time.
Flavor Variations
I've added a quarter teaspoon of black pepper to the spice mix before, and it gives the cookies a subtle warmth that sneaks up on you. Chopped crystallized ginger folded into the dough adds little bursts of sweetness and chew. One time I drizzled cooled cookies with a simple powdered sugar glaze, and they looked bakery-perfect. A friend of mine swaps half the molasses for honey and says they turn out a little lighter and floral, which sounds lovely.
Serving Suggestions
I love these cookies with a mug of hot tea on a cold afternoon, especially something like chai or Earl Grey. They're also perfect alongside spiced apple cider or a glass of cold milk. I've served them at holiday gatherings, packed them in tins for gifts, and even crumbled one over vanilla ice cream once, which was a revelation.
- Serve them warm with a scoop of vanilla ice cream for an easy dessert.
- Pack them in a decorative tin with parchment paper between layers for gifting.
- Pair them with a cheese plate for a sweet and savory contrast that surprises people.
Save to Pinterest These cookies have become my go-to whenever I want to make someone feel cared for without saying much. They're simple, honest, and they taste like the best kind of winter day.
Recipe FAQs
- → What spices are used in these cookies?
Ground ginger, cinnamon, cloves, and nutmeg combine to create a warm, aromatic flavor profile that complements the molasses.
- → How can I achieve the soft and chewy texture?
Ensure not to overmix the dough and bake just until edges set while centers remain soft; also, use molasses for moisture.
- → Can I add extra warmth to the spice blend?
Yes, adding a small amount of ground black pepper enhances the warmth and complexity of the spices.
- → What is the best way to store these cookies?
Store them in an airtight container at room temperature to keep them soft, ideally consumed within one week.
- → What tools are needed to prepare them?
Mixing bowls, electric mixer or whisk, measuring cups and spoons, baking sheets, parchment paper, and a wire rack are recommended.