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Ginger Cookies

These ginger cookies feature freshly grated ginger incorporated into a soft, chewy dough, resulting in a warm, spicy aroma and a slightly sticky texture. Baked until golden around the edges, they develop a fragrant, crispy exterior with a tender interior that’s packed with fiery ginger flavor. Perfect for cozy days or nostalgic baking sessions, they offer a delightful balance of sweetness and spice.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24
Course: Main Course
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh ginger finely grated
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 2 tablespoons blackstrap molasses for depth and chewiness
  • pinch salt

Equipment

  • Mixing bowl
  • Grater
  • Baking sheet
  • Parchment paper
  • Spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat together the softened butter and light brown sugar until the mixture is light, fluffy, and creamy, which should take about 3 minutes.
  3. Add the egg and vanilla extract to the bowl, then beat again until well combined, about 1 minute. The mixture should look smooth and slightly pale.
  4. Grate the fresh ginger directly into the bowl, using a fine grater to capture the fiery, pungent aroma. Mix thoroughly so that the ginger is evenly distributed throughout the dough.
  5. Sift together the flour, baking soda, cinnamon, and cloves into the wet ingredients, then fold gently with a spatula until just combined. The dough will be sticky and fragrant.
  6. Stir in the blackstrap molasses, which will give the dough a deep, smoky flavor and a chewy texture. Mix until evenly incorporated.
  7. Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
  8. Gently flatten each dough ball slightly with your fingers or the back of a spatula to encourage even spreading during baking.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the cookies smell spicy and sweet. Keep an eye on them to prevent over-baking.
  10. Remove the baking sheet from the oven and let the cookies sit for about 5 minutes. Then, transfer them to a cooling rack to cool completely and firm up.
  11. Once cooled, enjoy these fragrant, spicy cookies with a cup of tea or milk. Store any leftovers in an airtight container at room temperature for up to a week.

Notes

Chill the dough for at least 30 minutes before baking to prevent spreading and deepen the ginger flavor. Feel free to adjust the amount of grated ginger for more or less heat.