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2009Crispy Ginger Cookies
This is my all-time favorite ginger cookie, and believe me, I’ve tasted my fair share. Over the past month, I’ve tried at least eight different recipes, all of which yielded cookies that were either too hard, too soft or overpoweringly spicy. This one is perfect. It’s got just the right balance of spices — think ginger, cinnamon, cloves, allspice and black pepper — and a wonderfully, buttery crisp texture.
These cookies are also super easy to make, perfect any time of day (I’ve been eating mine for breakfast with a cup of coffee), and make your house smell heavenly. With their sparkly, golden color and crackled tops, they are perfect for the holidays.
To say they’re addictive is an understatement; it’s literally impossible to eat just one. Enjoy!
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Crispy Ginger Cookies
adapted from Lisi’s Luscious Desserts (and Stars Desserts by Emily Luchetti)
Printable Recipe
Makes about 36 cookies
Ingredients
2⅓ cups all purpose flour
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 of freshly ground black pepper
1 cup sugar, divided into two ½ cup portions
½ cup packed light brown sugar
2 sticks (1 cup) unsalted butter, softened but still cool
1 large egg
⅓ cup molasses
Directions
1. Preheat the oven to 350 degrees, set rack in middle of oven, and line baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. Set aside.
3. Using an electric mixer, beat ½ cup of the sugar, brown sugar and butter until light and fluffy, about 3-5 minutes, scraping down sides of bowl as necessary. Add egg and beat well, about 20 seconds, then scrape down sides of bowl; add molasses, mix well and scrape down sides of bowl again.
4. Add the dry ingredients, then mix on low speed until just incorporated. Do not over mix. It will be very soft. Refrigerate dough for about one hour, or until firm enough to roll.
5. Place remaining ½ cup sugar in a shallow bowl. Form the dough into 1-inch balls and roll in sugar to coat. Place balls on baking sheet about 2 inches apart (they will spread), then flatten slightly with your fingers. Bake for about 10-14 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 flat.) Let cool on baking sheet for a few minutes, then transfer to wire rack with a wide spatula to cool completely.
Be sure to refrigerate dough between batches. These cookies will keep for several days in an airtight container.
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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!
Chris
OK…just whipped these up – EASY!!! and ohsosososgood. The best ginger cookie…ever.
Lucy
These cookies look chewy and utterly delightful! Stunning photos
diva
these ginger cookies are beautiful. love the sprinkling of sugar that simple makes ‘em sparkle!
Shauna from Piece of Cake
So lovely! Beautiful photos. Happy New Year!
Laurie
Fresh ginger root is fabulous too:)
Linh
What will be the result if I don’t use molasses? Thank you!
Cheree'
add a scoop of whipped cream to them (right out of the oven) and it is purely heaven in your mouth!
Michele
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.
Sara
Delicious and easy!! I had everything on hand. My kids think I’m a genius for this one. Thanks again for another great recipe.
Laura
Love these! My new favorite holiday cookie!!
Kk
I buy my ginger cookies at whole food , the mi-del brand. But will defintely make these for their freshness.
Kat D
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!
susan
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!
Jenn
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?
Winston
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.
Shannon
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!
Kathryn
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!
Jen
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.
mala
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?
Jenn
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!
Roni
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
mala
ok.thanks for the information,,
Patricia
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.
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.