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Crispy Ginger Cookies

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Sugar, spice, and all things nice: these thin, crispy ginger cookies are what holiday dreams are made of.

pile of ginger cookies

These thin and crispy ginger cookies, a gem from pastry chef Emily Luchetti’s Stars Desserts, are truly something special. Featuring a spot-on mix of ginger, cinnamon, cloves, allspice, and a bit of black pepper, these cookies deliver a sweet, buttery crunch with just the right touch of chewiness in the middle. They are a treat any time of day (yes, even breakfast), and they fill the house with the most heavenly aroma as they bake. With their deep amber color and slightly crackled tops, they’re perfect for the holidays. Think of them as the more delicious cousins of gingerbread men, offering a rich taste and a delightful texture that traditional holiday cut-out cookies just can’t match.

“I absolutely LOVE these cookies! They are crispy around the edges, with a little soft chew in the middle. And the spices are just enough to be tasty without being overpowering.”

J. Gamroth

What You’ll Need To Make Crispy Ginger Cookies

crispy ginger cookies ingredients

Step-by-Step Instructions

In a medium bowl, combine the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper.

Dry cookie ingredients in a mixing bowl.

Whisk and set aside.

Whisk mixing a bowl of dry ingredients.

In the bowl of an electric mixer, combine ½ cup of the granulated sugar, brown sugar, and butter.

butter and sugars in mixing bowl

Beat until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.

Beating the butter and sugars

Add the egg.

adding the egg

Beat for about 20 seconds, then scrape down the sides of the bowl and add the molasses.

adding the molasses

Beat until just combined, then scrape down the sides of the bowl again.

beating in the molasses

Add the dry ingredients.

adding the dry ingredients

Mix on low speed until just incorporated. The dough will be very soft; refrigerate it for about one hour, or until firm enough to roll.

ginger cookie batter in bowl

Preheat the oven to 350°F and set a rack in the middle position. Line a baking sheet with parchment paper.

Place the remaining ½ cup granulated sugar in a shallow bowl. Form the dough into 1-inch balls and roll in the sugar to coat. Place the balls on the prepared baking sheet about 2 inches apart.

rolling ginger cookie dough balls in sugar

Bake for 10 to 12 minutes, until set and deeply golden on the outside and slightly soft on the inside. (As they bake, they will puff up and then flatten. Do not remove them from the oven until they are flat.)

baked ginger cookies on baking sheet

Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Refrigerate the dough between batches. The cookies will keep for several days in an airtight container; freeze for longer storage.

plate of ginger cookies

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Crispy Ginger Cookies

Sugar, spice, and all things nice: these thin, crispy ginger cookies are what holiday dreams are made of.

Servings: 36 cookies
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes, plus an hour to chill

Ingredients

  • 2½ cups all-purpose flour, spooned into measuring cup and leveled-off
  • 2 teaspoons ground ginger
  • ½ teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 2 teaspoons baking soda
  • Scant ¼ teaspoon salt
  • Pinch freshly ground black pepper
  • 1 cup granulated sugar, divided
  • ½ cup packed light brown sugar
  • 2 sticks (1 cup) unsalted butter, softened but still cool
  • 1 large egg
  • ⅓ cup molasses, such as Grandma's Original

Instructions

  1. In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. Set aside.
  2. Using an electric mixer, beat ½ cup of the granulated sugar, brown sugar, and butter until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add the egg and beat for about 20 seconds, then scrape down the sides of the bowl. Add the molasses and beat until just combined, then scrape down the sides of the bowl again.
  3. Add the dry ingredients, then mix on low speed until just incorporated. The dough will be very soft; refrigerate it for about one hour, or until firm enough to roll.
  4. Preheat the oven to 350°F and set a rack in the middle position. Line a baking sheet with parchment paper.
  5. Place the remaining ½ cup granulated sugar in a shallow bowl. Form the dough into 1-inch balls and roll in the sugar to coat. Place the balls on the prepared baking sheet about 2 inches apart. Bake for 10 to 12 minutes, until set and golden on the outside and slightly soft on the inside. (As they bake, they will puff up and then flatten. Do not remove them from the oven until they are flat.) Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Refrigerate the dough between batches. The cookies will keep for several days in an airtight container; freeze for longer storage.
  6. Freezer-Friendly Instructions: To freeze before baking, scoop the dough into balls and roll in sugar, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Freeze for up to 3 months. Bake as needed directly from the freezer, allowing a few minutes longer in the oven. To freeze the cookies after baking, store the cooled cookies in an airtight container separating layers with parchment paper or aluminum foil. Freeze for up to 3 months. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Information

Powered by Edamam

  • Serving size: 1 cookie
  • Calories: 119
  • Fat: 5 g
  • Saturated fat: 3 g
  • Carbohydrates: 17 g
  • Sugar: 11 g
  • Fiber: 0 g
  • Protein: 1 g
  • Sodium: 75 mg
  • Cholesterol: 19 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Hi I am going to make these today. Can I use finely chopped fresh ginger in place for ginger powder?

    • Definitely– hope you enjoy!

  • These cookies are awesome! Just the right blend of spices and very crispy. These are definitely one of my favorite cookie recipes!

  • These cookies were outstanding. I added 1/2 c. of crystallized ginger chips, and rolled them in raw sugar instead of regular sugar. Delicious!!!

  • I made these at Christmas for a cookie challenge and won. These cookies are amazing. Thank you for a great recipe.

  • Hey Jenn, Baked a dozen, ate 6 immediately! Great recipe…

  • Hi Jenn,
    Just made the dough and it’s chilling in the fridge now. It tastes good even uncooked! Can the dough be frozen and then baked at a later date? And what about freezing the cookies after baking them? Thanks!

    • Hi Stan, The dough freezes very well. You could also freeze the baked cookies but they might not retain their wonderful crisp texture.

    • I have rolled them, dipped in sugar then put them in a single layer on a baking sheet and stuck in the freezer. Once they are frozen, transfer them to a bag. Then you can pull out as many as you need to bake. If you bake them while they are still frlzen, your cookies will be thicker. If you let them thaw first, they will flatten out. Had them both ways and both are delecious! Thank you for this amazing recipe!

  • I made these earlier, they were aMAZiNG!!! I didn’t have allspice so I substituted it for nutmeg, and they turned soo good. I looked up this recipe because I was wanting cookies and my mom loves ginger, so these were perfect. ☺??

  • My husband absolutely loved the cookies! They reminded him of the Ginger Cookies at Star Provisions in Atlanta, GA. Thank you!

  • Great recipe, modified it slightly by adding fresh grated ginger and diced candied ginger and increased the black pepper. Loved the texture of these cookies and the smell alone had my husband coming back for more! Thank you for sharing this recipe Jenn it will be added to my Christmas cookie baking this year.

  • I just made these yesterday, and my wife and kids love them. I’ve been looking for a good gingersnap cookie for years and I think I’ve finally found a new favorite that everyone in the family loves.
    Living in Denver added about a 1/8 cup additional flour – seemed to work out well with a 12 minute bake time.

  • Will it make a difference if I don’t add allspice? Because honestly I don’t know what it is ?

    • Hi Nevaeh, It’s fine — they’ll still be delicious 🙂

  • They taste alright. I doubled the ginger (I always do though). I think next time I’ll reduce the baking soda though – the taste was much too strong.

  • These are amazing cookies!

  • Seriously lacking in flavor and spice in my opinion.

  • Jenn, thank you so much … I made these and your chocolate fudge crinkles for the holidays and they were amazing! I followed your recipes exactly and they came out beautifully, just like in your pictures. Happy New Year!

  • These cookies are amazing! My house smells wonderful and they taste even better…crunchy on the outside, chewy on the inside. I’m so pleased and cannot wait for my friends and family to try them.
    Thank you for all your great recipes

  • Is it possible to roll this dough out to use with a cookie cutter? Will it be able to hold the shape (of a star, for example)?

    • Hi Niro, I think it would work just okay — you wouldn’t get those nice crisp edges.

  • These are delicious with a cup of tea. perfect amount of sweetness.

  • These were easy to make and the result was outstanding…buttery with a bit of crunch..just enough ginger and loved by everyone…old and young…
    I will definately be using more and more of your wonderful recipes.
    I made your Caesar salad dressing and now I have to make it not only for salad but for dipping, the grand kids love it and it helps get those veggies into them..
    Tomorrow I plan to make your basic banana bread as my grandchildren also like it plain!!!Thanks for your updates..

  • The is a really good ginger cookie recipe. However, it was still not as crispy as I would have liked. Jenn, how do I make it really crispy and crunchy? With a real snap. I baked it for 14 minutes and it was crispy but not quite as crunchy as I’d have liked. Is there a way to make it crispier?

    • Hi Lucy, I’m afraid these won’t get real crunchy; you’d need a different recipe. Sorry!

    • Vegetable shortening can make cookies crispier/crunchier. Although it isn’t as appealing as a rich, buttery cookie.

  • Just whipped up a batch and in the fridge now. The batter is amazing. EXACTLY the flavor I look for a ginger cookie. Just the right amount of Molasses which can be overpowering to me in recipes. Thank you for sharing your amazing culinary talent so freely! I’ve made many recipes on your website and all of them are perfect. Move over Food Network and wading through so many chefs – you are IT for me!

  • I love Ginger cookies and this recipe is the one I usually use. However last year I found one that upped it a little bit. Instead of black pepper, , the recipe called for 1/2 tsp of Cayenne Pepper!! At first I thought ewwww, but they were delicious. The guys really liked them. So this year, I am going to use Jenn’s delicious recipe for the kids and the spicy (hot) one for the adults!

    • — Judy Pennington
    • Reply
  • We made these cookies 3 times. We are in love with them!!!!
    The first time we made them, they flattened and were crispy, the other 2 they were much thicker and softer. Any idea why? We can’t figure it out.

    • Hi Miri, It probably has to do with how long you chilled the dough: the cooler the dough, the thicker your cookies will be; the warmer the dough, the flatter your cookies will be. Hope that helps!

  • I just made these this evening for Christmas Eve. Thanks so much for an excellent recipe that came out perfect. The house smells awesome as well. Due to various reasons, there are very few gifts this year but I made these for my husband who is really enjoying them.

  • I only have whole allspice. Is that ok?

    • Yes, you’ll just have to finely grate it. Hope you enjoy the cookies!

  • if I dont add cloves will it affect recipe much

    • Hi Mirna, It’s fine to leave the cloves out.

  • Just a few questions:

    1) Will they flatten as they bake
    2) Are the cookies really crispy?

    • Yes and yes!

  • Best ginger cookies ever. I like that you can make the dough ahead and keep it refrigerated (for a few days even) –I’ve been following Once Upon a Chef for years. Her recipes are fantastic.

  • Awesome cookies. I make them every year and get rave reviews for them. Just the right amount of spice and bite for a ginger cookie. Yum! You can’t go wrong baking them.

    • — Antoinette Cox
    • Reply
  • They look and sound amazing but can’t make right now as I don’t have some of the spices. I wondered if you have tried them without so much butter (one cup is a lot!)..say 1/2 butter and 1/2 oil..with any success.
    Also stem ginger and crystalized ginger are great for those who really want a very gingery cookie.
    Thank you for this recipee Jenn.

    • Hi Patricia, They are wonderful cookies — I have even won a few holiday cookie contests with them! I haven’t tried substituting oil for some of the butter but wouldn’t recommend it. I’d worry they wouldn’t be as crisp and buttery.

  • ok.thanks for the information,,

  • hi jenn, i am dying to try this recipe.i dont have ground ginger but i do grow fresh ginger in my backyard.can i use that? i just simply grated or need to crush it until its very fine?
    and i dont have molases. what can i use for that?

    • Hi Mala, I think you could substitute finely minced fresh ginger but, unfortunately, there’s no good substitute for molasses. It has a very distinct flavor. You might try Lyle’s Golden Syrup but the taste won’t be the same. Sorry!

      • You are wrong about a substitute for molasses. I have been using dark karo syrup instead of molasses for the last 33 years. My husband does not like molasses. The dark karo works just as well as the molasses. I have never had a complaint. And I make cookies twice a week. Let me know if it works for you. Thanks. Roni E. Keller

  • The cookies probably did not spread out and flatten if you used baking POWDER. Baking soda has three times the effect of baking powder. Baking powder is made out of bicarbonate of soda, corn flour, and a few other stuff. Baking soda is just bicarbonate of soda.

  • I just made these Thursday night and the entire batch is already gone! Husband and family loved them. I did make a substitution because I did not have any molasses on hand. Instead I added almost 1/3 cup of honey and 2 heaping T. of dark brown cane sugar. They are fantastic. Perfect taste and chewy texture. Thank you!

  • Made these last year for Christmas and had rave reviews. My mom begged for the recipe (she now makes them year round for coffee dipping also!) And became a family tradition. Great recipe!

  • Whenever I make ginger cookies, I always add a bit of candied ginger for an extra layer of ginger flavor. Chop the ginger fine for the best results. I’m looking forward to trying these.

  • I made these and they didn’t turn out like the photo at all-what went wrong? They didn’t puff up and drop, and are very solid, still taste good though!

    • Hi Susan, I’m not sure…as you can see from the photos, my cookies are quite flat as well. They should be crisp. Did you make any substitutions?

  • I have had trouble finding a ground ginger that tastes as good as fresh… I finally found Penzey’s ground ginger and it is INCREDIBLE!

  • I buy my ginger cookies at whole food , the mi-del brand. But will defintely make these for their freshness.

  • Love these! My new favorite holiday cookie!!

  • Delicious and easy!! I had everything on hand. My kids think I’m a genius for this one. Thanks again for another great recipe.

  • your pictures are beautiful! i borrowed the seasonings from this recipe and added them to a very similar recipe that also uses fresh ginger. very tasty combination of flavors — especially during the holidays! thank you.

  • add a scoop of whipped cream to them (right out of the oven) and it is purely heaven in your mouth!

  • What will be the result if I don’t use molasses? Thank you!

  • Fresh ginger root is fabulous too:)

    • Laurie-
      I want to use fresh ginger root. did you just chop it up and put it in? did you put in anything else?
      thanks
      neeta

  • So lovely! Beautiful photos. Happy New Year!

  • these ginger cookies are beautiful. love the sprinkling of sugar that simple makes ’em sparkle! 🙂

  • These cookies look chewy and utterly delightful! Stunning photos 🙂

  • OK…just whipped these up – EASY!!! and ohsosososgood. The best ginger cookie…ever.

  • Ahhhhhhhhhh!!!!!! I *just* made some butterscotch ginger cookies that are not that great – too cakey, not enough flavor, although the recipe sounded interesting….These sound delish, going to have to break out the butter and bowls one more time. Any type of cookie you just roll into a ball and plop onto a cookie sheet, has my seal of approval!

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