Crispy Ginger Cookies

Tested & Perfected Recipes

These ginger cookies have just the right blend of spices and a wonderful buttery texture.

Ginger cookies 3

These are my all-time favorite ginger cookies, 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 — ginger, cinnamon, cloves, allspice, and black pepper — and a wonderfully buttery crisp texture.

Ginger cookies 4

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.

Ginger cookies 7

To say they’re addictive is an understatement; it’s literally impossible to eat just one. Enjoy!

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Crispy Ginger Cookies

These ginger cookies have just the right blend of spices and a wonderful buttery texture.

Servings: 36 cookies
Total Time: 40 Minutes

Ingredients

  • 2-1/3 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 teaspoons baking soda
  • Scant 1/4 teaspoon salt
  • Pinch freshly ground black pepper
  • 1 cup granulated sugar, divided
  • 1/2 cup packed light brown sugar
  • 2 sticks (1 cup) unsalted butter, softened but still cool
  • 1 large egg
  • 1/3 cup molasses

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, 3-5 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, mix well and scrape down the sides of the bowl again.
  3. Add the dry ingredients, then mix on low speed until just incorporated. Do not over mix. The dough will be very soft; refrigerate it for about one hour, or until firm enough to roll.
  4. Set rack in the middle of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper.
  5. Place the remaining 1/2 cupgranulated 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 (they will spread), then flatten slightly with your fingers. Bake for 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 they are flat.) Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Refrigerate the dough between batches. The cookies will keep for several days in an airtight container.
  6. Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Scoop the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. 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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Reviews & Comments

  • A -F****ing-Mazing!!! New fave recipe ever!

    • — Jacklyn on October 13, 2019
    • Reply
  • Hi Jen! How does this recipe compare/differ from your Old Fashioned Ginger Spice cookies? I made those several times last year. Is this recipe milder? My son loves everything gingerbready. 🙂

    • — Erin on October 13, 2019
    • Reply
    • Hi Erin, These cookies have more butter and granulated sugar than the Ginger Spice Cookies. Using more butter makes the cookies flatter/less puffy and the granulated sugar increases their crispiness. Hope that clarifies!

      • — Jenn on October 13, 2019
      • Reply
  • Absolutely the best crispy ginger cookies ever. Thank you so much for providing the right mix and process to arrive at the precise blend of crispy and spice.

    • — H Hilton on August 29, 2019
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  • I must agree with the reviewer who urged you to use metric units of measurement. Ask ten people to measure a cup of flour and you will get ten widely varying amounts. In baking especially, precision is everything. I measured out the flour in this recipe according to your spoon and level technique and weighed the results: 322 grams. Only later did I discover that your metric conversion feature gave the amount of flour as 290 grams. By that point I had mixed in 32 grams of flour too many. If you really want people to successfully replicate your recipes, you might consider abandoning, at least for baked goods, the use of volumetric measurements for flour and other similar ingredients. As an added benefit, it is much easier and less messy to weigh out such things as honey, molasses, nuts, dried fruits etc.

    • — David on August 9, 2019
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  • I woulda been better off NOT exchanging flours and turning it into a ‘health cookie.’ What I realize is this: the ones I made taste good, but I messed w/ the flours. I’m certain Jenn’s recipe is far better. I’m sure they taste like the ginger cookies of my youth, when we got them. CChip cookies were the fad then. sigh. If I never see another one again, I’ll be will be glad, and we didn’t have them that often. haha!

    Thank you, Jenn. I learned a lot and love your site, your encouragement and the fact that you love your work. That’s really cool and totally healthy esp since we spend 40-50 hours a week doing it!! Look forward to doing something else soon!

    • — Karen on July 11, 2019
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  • Great cookie with rich, earthy spices and the subtle kick of black pepper – definitely a grown up kind of cookie to have with morning coffee or bedtime tea. Mine came out darker bc I used black strap molasses. Rolled the dough in turbinado sugar and minced crystallized ginger for extra pop of flavor.
    Wrapped the remaining dough in Saran Wrap after forming into a log and slicing into 1/2 rounds and then cutting the rounds in half so that I can fit it into my freezer and just take a glob of dough and roll it into a ball when I want to bake it.

    • — Marilyn on July 6, 2019
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  • Best ginger cookies I have ever had. Nice combination of spices. Rich and buttery flavour. BBQ guests couldn’t stop eating them. Definitely a keeper recipe. Not sure if rolling them in sugar is totally necessary flavour-wise….

    • — Jenn on June 16, 2019
    • Reply
  • Perfect recipe! Even without the allspice(forgot to add it lol!). They were crispy, not too spicy and my kids loved them too. This is going to be added to my “go-to” recipe collection. Ps: they cook fast so keep an eye on them!

    • — Christina on June 1, 2019
    • Reply
  • My go to ginger-snap recipe. Delicious!

    • — Danielle on May 10, 2019
    • Reply
  • I had a hankering for ginger snaps and since the Millennials don’t buy those anymore, my grocery store stopped stocking them.

    So I came here. I am a so-so baker and a five-star recipe can come out as 1 or 5 stars at my hands depending.

    This produced store quality cookies. Really. Not only are they my favorite ginger snaps ever, they became my favorite cookies ever. The cinnamon, allspice and cloves put heat on the tongue, the pepper puts heat in the throat. They are astoundingly good.

    I went off the ranch and added a thin slice of candied ginger to the top of each flat-pressed ball of dough and that put the cookies off the chart.

    I will try more of Jen Segal’s recipes. This recipe impressed the hell out of me.

    • — Scott Palmer on March 27, 2019
    • Reply
  • Just made 1/2 a batch and they are delicious!!! With my slightly cooler oven, I would probably bake them for an extra minute or 2 because I like them crisp throughout. At 14 mins, they are crispy on the outside, slightly chewy in the middle. Like other reviewers, the cookies didn’t have the same crinkly surface but that doesn’t affect the taste! I’m not a huge sweet tooth so in the future I may drop the sugar and up the ginger but that’s purely personal. For most people’s tastebuds, I think the recipe is perfect as is! Thanks Jenn!!! I’ll be baking these every year to come! =D =D

    • — Su on December 26, 2018
    • Reply
  • An excellent recipe, for spot between ginger snaps and cookies. The only thing is that they didn’t have that crinkly look on top even though I smushed the down a bit, and, they got a little brown and hard on the bottom?? Otherwise, a perfect ginger cookie! and thanks for the freezer tip — worked great!

    • — Selene Turner on December 10, 2018
    • Reply
  • Hi Jenn. We have made these crispy ginger cookies and love them.
    We are wondering what the instructions would be to prepare these ahead, freeze them and bake at the time of the party.
    Thank you

    • — Tori on December 6, 2018
    • Reply
    • Glad you like the cookies! The cookie dough can be frozen for up to 3 months — Scoop the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.)

      • — Jenn on December 6, 2018
      • Reply
      • Thank you so much for your quick response. Have a blessed holiday!

        • — Tori on December 6, 2018
        • Reply
      • Thanks Jennifer. I have another question. When do I roll them in the sugar; before I freeze them or when I take them out of the freezer to bake?
        Thanks

        • — Tori on December 11, 2018
        • Reply
        • You can go either way here, Tori, but I’d probably roll them in the sugar before popping them in the freezer.

          • — Jenn on December 12, 2018
          • Reply
  • I tried this today, with a lot of modification. First I only did half the recipe, then I subbed regular flour with a 50:50 mix of tiger nut and oat flour. Used 7 ground dates in place of sugar, a table spoon of honey in place of the molasses , nutmeg for the all-spice, 2 table spoons of coconut oil in place of butter, 2 table spoons of water for hold, flax egg (sieved it) in place of the egg and a 50:50 dry ginger fresh root ginger mix.
    Turned out excellent!
    My gosh, everyone loved loved it!
    Loved that recipe could be made gluten free too.

    • — Anne on December 3, 2018
    • Reply
  • I made these cookies today to mail to my son and a friend of his. I followed the recipe exactly (possibly the first time I’ve ever done this). They were excellent. I was planning not to taste them, I hoped they would all fit in the tins I was mailing them in as I am trying very hard not to eat cookies. But sadly (not) they didn’t all fit. They are absolutely delicious. Better than any bakery cookie ever. I will definitely make these again. But I will buy bigger tins the next time. In my oven I baked them 10 minutes and then watched them. Sure enough, they rose up and then went flat, took a total of 14 minutes. I let them sit for 4 minutes before taking them off the baking sheet. They came out perfect.

    • — Evelyn on November 24, 2018
    • Reply
  • I made these cookies today to mail to my son and a friend of his. I followed the recipe exactly (possibly the first time I’ve ever done this). They were excellent. I was planning not to taste them, I hoped they would all fit in the tins I was mailing them in as I am trying very hard not to eat cookies. But sadly (not) they didn’t all fit. They are absolutely delicious. Better than any bakery cookie ever. I will definitely make these again. But I will buy bigger tins the next time.

    • — Evelyn on November 24, 2018
    • Reply
    • Don’t you hate when they don’t all fit?! 😉
      Glad you enjoyed them – hope your son does too!

      • — Jenn on November 25, 2018
      • Reply
  • Jenn I just made the Ginger Spice Cookies. While waiting for them to cool I came across this recipe for a crispier cookie. I’m wonder what makes them crispy the recipe is almost identical to the one I just made? I’m just trying to expand my understanding of baking science.

    • — Kerrie on November 23, 2018
    • Reply
    • Hi Kerrie, the cookies in this recipe have more butter and granulated sugar than the other one. Using more butter will make the cookies flatter and the granulated/white sugar will increase their crispiness. Hope that clarifies!

      • — Jenn on November 27, 2018
      • Reply
  • I just finished baking the cookies and it was delicious. My daughter; who doesn’t like ginger, keeps asking if she can have more.
    But I have one problem, my cookies don’t have crinkles like yours at all, what did I do wrong? I followed your instructions and didn’t change anything. Thank you so much.

    • — Sophia on November 16, 2018
    • Reply
    • Hi Sophia, Glad you (and your daughter) like these! The fact that you didn’t get those crinkles on the tops of your cookies doesn’t mean you did anything wrong; there’s a lot of variability in that and the cookies may look a little different each time you make them. I might suggest you try a different ginger cookie recipe (from my cookbook) next time. I’ll email it to you.

      • — Jenn on November 20, 2018
      • Reply
  • Wonderful crispy cookies. Recipe is easy, but be sure to let dough sit in frig, and let baked cookies rest about 3 minutes.

    • — Charlotte Borst on November 12, 2018
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  • These came out crispy but they are not light brown like the photo. The molasses makes them dark brown. It would be impossible to come out this light with dark molasses.

    • — Patricia on October 21, 2018
    • Reply
  • wow I like the recipe and how there are so many reviews and answers, but I didn’t find one thing – what would happen if I used vegetable oil instead of butter (one of my kids has to be milk free…)?

    • — Patryk on August 15, 2018
    • Reply
    • Hi Patryk, Unfortunately, oil won’t work here. You might try margarine though.

      • — Jenn on August 16, 2018
      • Reply
  • Just made these for the first time…absolutely DELICIOUS!!!!!!!!!! The combination of spices and molasses are amazing!!!!!!!! A new favorite for my cookie collection!!!

    • — SUSAN KRONICK on August 6, 2018
    • Reply
  • These were so good. I have made them 3 times already since Christmas. They go very quickly. I made them exactly as the recipe stated. The only thing i did at the very end ( before baking) is used my finger to flatten out the top slightly as called for , then sprinkled more sugar on top. Even though I had rolled it in sugar prior. I also had to watch mine while baking at the 9 minute mark. The recipe called for 10-14 minutes and this is a good thing, because with my oven, they cooked at different times for some reason. Some looked good at 10 minutes and some took longer. This is probably my oven, but if you have never made them before, set the timer for 9 minutes and then watch them for a few minutes till desired look and flattened crispy cookie. They are really good though.

    • — Pam on March 1, 2018
    • Reply
  • These ginger cookies are perfection! Just the right amount of spice. They do spread quite a bit so chilling them and being sure to leave ample room between cookies when baking helps. I made them about half the size as the recipe for my Christmas cookie assortment.

    • — Sharon Long on March 1, 2018
    • Reply
  • When will you be moving to the metric system. Cups, tsps, tbsps, and other medieval measures are not used by anyone outside of U.S. In case you’re interested we use grams , kilograms, litres and millilitres which are all based logically on the size of the Earth. The metre for example is one 10 millionth of the distance from the pole to the equator. One cubic metre of pure water weighs one metric ton which means that one litre of water weighs one kilogram. Interesting and logical. So much so that the metric system is used by NASA ” It’s the future” kind of thing.

    • — Ray on February 25, 2018
    • Reply
    • Hi Ray, the majority of my recipes have metric conversions. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you.

      • — Jenn on February 25, 2018
      • Reply
    • Hi Ray,

      Instead of insulting people why don’t you just do the conversions on-line. It’s a “Google” kind of thing.

      • — TAZ on April 25, 2018
      • Reply
      • Hi Ray, its funny, I found YOUR tone to be insulting and passive-aggressive; by comparison Jenn replied in a perfectly informative, classy tone. Just saying.

        • — Erin on November 30, 2018
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    • Also not really a factually accurate statement. Cups, tbls and tsp are still used around the world. Just not lbs, oz, inches and miles etc in most countries that have converted to metric. Siri and Alexa are very helpful at converting for you on the fly!

      • — Luke on December 29, 2018
      • Reply
  • Tasty batter but cookies spread out and became wafer thin. I chilled batter and they still thin.

    • — Jess on December 23, 2017
    • Reply
    • Sorry you had trouble with these, Jess. You might like these ginger cookies better – they are thick and chewy.

      • — Jenn on December 23, 2017
      • Reply
  • I was wondering how many cookies the recipe yields? I hope I did not just overlook it. I need to make 6 dozen. Thanks

    • Hi Tamera, The recipe makes 36 cookies, so it sounds like you’ll need to double it. Hope everyone enjoys!

      • — Jenn on December 20, 2017
      • Reply
  • Everybody loved these. They hold up to travel too. I did not have molasses but did have a bottle of coconut nectar and this proved to be a fine substitute.

    • — Cynthia in Texas on December 15, 2017
    • Reply
  • Can this dough be rolled out and cut with cookie cutter?

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

      • — Jenn on December 6, 2017
      • Reply
  • This is the best gingerbread cookie recipe I have tried and they are easy to make. The first time I made them I followed the recipe exactly. The second time I made them I substituted whole wheat flour for half the all purpose flour and they came out and tasted just the same. Thanks for the recipe!

    • — Carolyn on December 3, 2017
    • Reply
  • A great cookie especially considering how easy it is to make! I did not have allspice, pepper or molasses but the cookies still turned out great.

    Personally when I have cookies I prefer chocolate, but if you’re in the mood for ginger this is a great recipe.

    • — Erika on November 30, 2017
    • Reply
  • These cookies live up to their name. They are crispy and have a great ginger flavor. If you are looking for a soft, chewy cookie, this is not it. In addition to eating the just as they are, I have made them just to use as a crust of a ginger cheesecake. They crumble beautifully and hold that ginger flavor while looking like a graham cracker crust. You really must try these cookies!

  • Took these to a cookie exchange and everyone asked for the recipe. These were the most wonderful tasting cookies I’ve ever had.

    • — Althea in Wyoming on November 30, 2017
    • Reply
  • Hi Jenn, I love your recipes. I’m looking for a chewy ginger cookie though, not really into the crispy ones. Do you have anything like that? Thank you!

    • — Brandy on November 30, 2017
    • Reply
    • Hi Brandy, I do have one with a chewier texture. I’ll send it to you separately through email.

      • — Jenn on November 30, 2017
      • Reply
      • Can you give me the recipe for the chewier ginger cookie too? what if I added chocolate chips to these cookies? Thanks in advance!!!

        • — Tasha on December 4, 2017
        • Reply
        • I just posted it on the site here, Tasha – I’d use the chewy version if you’d like to add chocolate chips. Enjoy!

          • — Jenn on December 5, 2017
          • Reply
  • The flavor is delicious. However, I made them twice thinking the first time I must have made a mistake. Both times they were totally flat discs. I spaced them 2 inches apart and some still ran together. Being a cookie baker for many years, I wonder what I did wrong? I followed the recipe as it was written.

    • Hi Marie, as you can see from the photos, my cookies are quite flat as well. Were yours even flatter? Was the dough a bit warm before you baked the cookies? (The warmer the dough is, the flatter the cookies will be.)

      • — Jenn on November 28, 2017
      • Reply
  • Wow! Amazingly addicting! Thank you for sharing! We made these for a get together and everyone loved them and asked for the recipe. We are adding these to our recipe book.
    I was wondering how you would adjust for high altitude baking.

    • — TBW on November 24, 2017
    • Reply
    • So glad you enjoyed them. Unfortunately, I know very little about high altitude baking, but hopefully these tips can help.

      • — Jenn on November 24, 2017
      • Reply
  • Outstanding! Incredible depth of flavor. Everyone raved. My husband said the cookie tastes like the holidays in his mouth. Another hit, Jenn!

    • — Diane on November 21, 2017
    • Reply
  • Jenn, disappointed in my cookies. They are flat but they did not crinkle like the ones in your photos. What did I do wrong?? They had been in the fridge over night. By the time I made balls and rolled them in sugar were they too warm??

    • — Diane Tait on November 12, 2017
    • Reply
    • Hi Diane, So sorry you had trouble! Happy to help troubleshoot – first, did you make any adjustments to the recipe?

      • — Jenn on November 13, 2017
      • Reply
      • No, I followed your recipe exactly.

        • — Diane Tait on November 13, 2017
        • Reply
        • I was hoping that maybe you changed something because I’m really not sure what went wrong! 🙂 Because you weren’t thrilled how these turned out, I will email you a recipe for a ginger cookie recipe that will be in my cookbook.

          • — Jenn on November 14, 2017
          • Reply
  • These ginger cookies are perfection. It has the right blend of spices & with the addition of some finely chopped candied ginger, elevates to an even higher level. You won’t be able to stop at 1, 2 or more….I love Jenn Segal’s recipes!

    • — Donna on November 2, 2017
    • Reply
  • Hi jen
    Can I use honey to substitute molasses? I live in India where jaggery is readily available in a solid form, but not molasses as a liquid. Alternatively we do get seasonally a palm sugar syrup which is close to maple syrup in consistency. Do u think any of these would work?
    Thanks
    Vanita

    • Hi Vanita, there is no perfect substitute for molasses, so I think you could use either honey or maple syrup (I’m not familiar with palm sugar syrup), but the flavor will be a bit different. I’d love to hear how they turn out if you make them!

  • We welcomed fall with these terrific ginger cookies. Delicious! Thanks Jenn!

  • Jenn, We LOVE your recipes. My all-time favorite cookie came from a bakery in a small mountain town, and they no longer serve it. The cookie was a chewy ginger cookie with powdered ginger and chopped candied ginger, and maybe fresh ginger. Do you think I could modify this to make a chewy cookie, or do you know of such a recipe? Meanwhile, I will make this to partly satisfy my craving. Thank you!

    • Hi Judy, Shoot me an email at [email protected] and I’ll send you a chewy ginger cookie recipe from my upcoming cookbook :).

  • I love all your recipes. Haven’t made these ginger cookies yet. I’m thinking of adding some chopped candied ginger. I really like the flavor and chew of this product. Have you tried adding it to any cookies? Do you think it would work in these?

    • I think it’d definitely work, Wendy. Enjoy and please LMK how they turn out!

  • Any idea of the carb count on these?

    • Hi Gail, I just added all the nutritional info for the cookies. Each cookie has 17 grams of carbs. Hope you enjoy if you make them!

  • Hi Jenn – I don’t have allspice. Could I just eliminate from the recipe or should I make a mix of cinnamon, cloves & nutmeg as a substitute?

    Thanks! Can’t wait to try these.

    • Hi Mia, I’d add an additional 1/4 tsp cinnamon and 1/4 tsp nutmeg. Please let me know how they turn out!

      • Made these today with the substitutions you suggested. They turned out wonderful. Thanks Jenn! Five stars!

  • is the molasses – liquid black strap molasses or granulated molasses?
    thanks
    🙂

    • Regular liquid molasses (not black strap). I really like this brand.

  • Hi Jenn,
    I am planning to bake these cookies with grape syrup (pekmez) in stead of molasses. I guess I would use the same amount (1/3 cups). Would you have any comments before I try.
    Thank you very much
    Zeynep

    • Hi Zeynep, I’m not familiar with pekmez (I had to google it). While it sounds like it will work as a substitute for the molasses, I don’t know enough about it to say whether or not you’d need to make any adjustments to the recipe- sorry I can’t be more helpful! I’d love to hear how the cookies turn out!

  • These are insanely good. I mean, out-of-this world good. People would eat at least two in one sitting. They are ridiculous. I was so sad when they were gone. I’ll just have to make another batch!

  • I made these cookies and they were the best ever! I will revisit many times. May even be #1 cookie in my collection. Out standing ! The crumb is amazing and the taste is spot on.

  • Jenn:

    Just a question. Isn’t 2 sticks of butter equal to half a cup?

    Marie

    • Hi Marie, One stick of butter equals a half cup so 2 is a cup.

  • So is it 2 sticks, which I think means half a cup of butter, or a cup of butter? I’m Canadian, we don’t do sticks, just regular measurements.

    • Hi Annie, 2 sticks is 1 cup. I went ahead and updated the recipe with metric measurements. You’ll find a button in the top right corner of the recipe where you can toggle between metric and cup measures. Hope that helps!

  • If one was to chill the dough in the freezer rather than the refrigerator to speed up the process, how much time would you recommend?

    *Also, for a recipe that involves chilling dough, you might not want to have “Preheat the oven …” as your first instruction. It makes more sense to move it to after the dough is chilled. 😉

    • Thanks so much for catching that, Kelly — it has been corrected. As for chilling the dough in the freezer, it’d probably take half the time but keep an eye on it so it doesn’t get too firm in spots. Hope that helps!

  • Made these this morning for a cookie swap party this afternoon. Oh my—I loved them and have been asked for the recipe. Will be sending more of my co-workers to your site.

  • I made these last year (as written) and they have been added to the holiday cookie list. They are so yummy… Thank You Jenn!

    I was wondering if I could use whole wheat pastry flour instead of AP flour.

    • Hi EJ, Glad you like these! Whole wheat pastry flour will give these cookies a slightly different taste and texture than all-purpose flour, but I think it’s doable. (Keep in mind that I haven’t tried them this way.) I would suggest starting out by using 1/2 all-purpose and 1/2 whole wheat pastry flour and, if you’re happy with the results, you can further adjust the ratios the next time.

  • These cookies are perfect! I’ve tried several of your recipes and they are all wonderful! I’m so glad I found your website.

  • Do they still come out crispy if you add crystallized ginger chuncks?

    • Yes Karen, I think they would. Enjoy!

  • I made these cookies with white/wheat unbleached flour and used all the same ingredients. The cookies tasted great but they didn’t flatten, could it be from the flour I used? Thank

    • Hi Kim, I suspect it wasn’t the flour. 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!

  • Could these be used to form the gingersnap crust for your Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce Recipe?

    https://www.onceuponachef.com/recipes/pumpkin-cheesecake-with-gingersnap-crust-and-caramel-sauce.html

    • — Jaimie Trudeau-Lalonde
    • Reply
    • Unfortunately, they won’t work, Jaimie. You’ll need gingersnaps, which are not as rich. Sorry!

  • Hi, I made your cookies with greatly reduced sugar and they came out great. Recipe called for way too much sugar for me. So, I cut the brown sugar to 1/3 cup, and then added two teaspoons of Swerve (non-glycemic white sugar substitute). No white sugar in mix, or for rolling (just not needed). I also cut the molasses to 1 heaping tablespoon. And increased the salt to a heaping 1/2 teaspoon. Everything else the same, though I increased the oven temp to 375. Cookies are delicious and still mildly sweet. And for me, much healthier. Thought I would share my successful alteration for those who like cookies but don’t want all that sugar.

    • — Richard A Sanders
    • Reply
  • 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!

  • 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.

  • 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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