Save to Pinterest I pulled a tray of these cookies from the oven one December afternoon and the whole kitchen smelled like a spice market had moved in. My neighbor knocked on the door asking if everything was okay because the scent had drifted clear across the yard. That's when I knew this recipe was a keeper. The dough comes together fast, the edges crisp just enough while the centers stay impossibly soft, and every bite tastes like winter without any of the cold.
I made a double batch for a potluck once and watched them disappear in under ten minutes. A friend who claimed she didnt like ginger cookies ate four and asked for the recipe on a napkin. Turns out the secret is using dark brown sugar and not skimping on the molasses, it gives the dough this almost toffee like richness that balances the spice. I've been making them every winter since, sometimes with tea, sometimes with nothing but good company.
Ingredients
- All-purpose flour (2 1/4 cups): The foundation that holds everything together, measure it properly by spooning into the cup and leveling off or theyll turn out dense.
- Ground ginger (2 tsp): This is the star, it brings warmth without being sharp, and fresh ground ginger from a jar works better than the dusty old tin in the back of the cupboard.
- Ground cinnamon (1 tsp): Adds sweetness and depth, the kind that makes people lean in and ask what smells so good.
- Ground cloves and nutmeg (1/4 tsp each): Just enough to add complexity without taking over, think of them as backup singers not the lead.
- Baking soda (1 tsp): Creates the soft chewy texture and helps them puff just right in the oven.
- Salt (1/2 tsp): Balances the sweetness and makes every other flavor sing a little louder.
- Unsalted butter (3/4 cup, softened): Let it sit on the counter until its soft enough to leave a fingerprint, cold butter wont cream properly and the cookies will spread weird.
- Dark brown sugar (1 cup, packed): The molasses in brown sugar doubles down on that rich flavor, pack it firmly into the measuring cup.
- Unsulphured molasses (1/4 cup): Use the mild kind not blackstrap, it should pour like thick honey and smell faintly of caramel.
- Egg (1 large): Brings everything together and adds moisture, room temperature works best.
- Pure vanilla extract (1 tsp): A little vanilla rounds out the spices and makes the whole cookie taste more like itself.
- Granulated sugar (1/3 cup for rolling): Creates that sparkly crust and slight crunch when you bite in.
Instructions
- Get the oven ready:
- Preheat to 350°F and line two baking sheets with parchment paper. This keeps the bottoms from burning 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 until the spices are evenly distributed. Set it aside while you work on the wet ingredients.
- Cream the butter and sugar:
- Beat the softened butter and brown sugar together in a large bowl until the mixture looks fluffy and pale, about 2 to 3 minutes. This step adds air and makes the cookies tender.
- Add the wet ingredients:
- Pour in the molasses, crack in the egg, and add the vanilla extract. Beat until everything is smooth and well combined, scraping down the sides of the bowl if needed.
- Combine wet and dry:
- Gradually add the flour mixture to the wet ingredients, mixing just until you dont see any dry streaks. Overmixing makes the cookies tough so stop as soon as its together.
- Shape and coat the dough:
- Scoop out tablespoonfuls of dough and roll them into balls between your palms. Roll each ball in the granulated sugar until completely coated.
- Arrange and bake:
- Place the dough balls 2 inches apart on the prepared baking sheets. Bake for 9 to 11 minutes, the edges should be set but the centers will still look a little soft and puffy.
- Cool properly:
- Let the cookies rest on the baking sheets for 5 minutes, this is when they finish setting. Then transfer them to a wire rack to cool completely.
Save to Pinterest One year I brought a tin of these to a holiday party and forgot them in the car. When I finally brought them in an hour later they were still warm from the heater and someone said they tasted like a hug. I think about that every time I make them now, how something this simple can feel like comfort you can hold in your hand.
How to Store and Keep Them Soft
I learned the hard way that leaving these out on a plate overnight turns them dry by morning. Store them in an airtight container with a piece of bread or a slice of apple tucked in, the moisture keeps them soft for up to a week. If they do firm up a bit, a few seconds in the microwave brings them back to life. I've also frozen the dough balls before baking, just roll them in sugar and freeze on a tray, then bake straight from frozen adding an extra minute or two.
Ways to Make Them Your Own
The base recipe is perfect as is but I've had fun experimenting over the years. A quarter teaspoon of black pepper adds a surprising warmth that sneaks up on you. Chopped crystallized ginger folded into the dough gives little bursts of sweetness and chew. I've also swapped half the butter for coconut oil when I wanted a hint of tropical flavor, and it worked beautifully. Some people like to press a thumbprint in the center and fill it with caramel or lemon curd before baking, which turns them into something almost fancy.
What to Serve Them With
These cookies shine alongside a pot of strong black tea or a mug of spiced apple cider. I've served them with vanilla ice cream sandwiched between two cookies and watched people close their eyes while they ate. They also pair surprisingly well with sharp cheddar cheese, the sweet and savory contrast is something you have to try to believe.
- Brew a chai latte and dunk them in while theyre still warm
- Pack them in a tin with wax paper between the layers for gifting
- Crumble one over vanilla yogurt and fresh pears for breakfast
Save to Pinterest Every time I pull these from the oven I remember that first batch and my neighbor at the door. Some recipes just have a way of filling a room with more than flavor. I hope these do the same for you.
Recipe FAQs
- → How do I achieve soft texture in these cookies?
Ensure not to overmix the dough and bake just until edges set but centers remain slightly soft for a chewy bite.
- → Can I add more spice to intensify the flavor?
Yes, incorporating a pinch of black pepper or finely chopped crystallized ginger enhances warmth and depth.
- → What is the purpose of rolling the dough balls in sugar?
Rolling in granulated sugar creates a delicate crust that adds a subtle crunch and a sparkling finish.
- → How should these be stored to maintain freshness?
Store cookies in an airtight container at room temperature for up to one week to keep them soft.
- → What pairs well with these cookies?
They complement hot tea, spiced apple cider, or any warm beverage that balances their rich molasses flavor.