Old-Fashioned Ginger Spice Cookies

Tested & Perfected RecipesCookbook Recipe

Soft and chewy with a crackled sugar crust, these ginger spice cookies have just the right balance of spices to please kids and adults alike.

As a special treat for the holidays, I’m delighted to give you a sneak preview of one of my favorite recipes from my upcoming cookbook, Once Upon a Chef, The CookbookPerfect for all your upcoming festivities or a sweet gift for friends and family, these old-fashioned ginger spice cookies are a real crowd pleaser. Every year, my daughter and I bake them for her holiday bake sale and every year, they sell like hotcakes.

Soft and chewy with a crackled sugar crust, they have just the right balance of spices to please kids and adults alike. You’ll note that the recipe calls for black pepper. I promise, no one will know it’s there, but it adds a delightful little kick that lingers on the palate. Allow a few hours for the dough to chill in the fridge before baking.

Old-Fashioned Ginger Spice Cookies

Soft and chewy with a crackled sugar crust, these ginger spice cookies have just the right balance of spices to please kids and adults alike.

Servings: 38 cookies


  • 2-1/3 cups all-purpose flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/8 tsp freshly ground black pepper
  • 3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
  • 1/4 cup plus 2 Tbsp granulated sugar
  • 1/4 cup plus 2 Tbsp packed light brown sugar
  • 1 egg
  • 1/3 cup molasses, such as Grandma's Original
  • 1/2 cup raw sugar (also called turbinado or demerara sugar), for rolling cookies


  1. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
  2. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and the granulated and light brown sugars until light and fluffy, about 2 minutes. Beat in the egg and molasses. Add the flour mixture and mix until combined. Chill the dough in the refrigerator until firm, a few hours.
  3. Meanwhile, preheat the oven to 350°F and set two racks in the centermost positions. Line two 13-by-18‑in baking sheets with parchment paper.
  4. Form tablespoons of dough into balls and roll in the raw sugar to coat generously. Arrange the dough balls about 2-1/2 in apart on the prepared baking sheets. Bake for 9 to 10 minutes, rotating the sheets from top to bottom and front to back midway through, until puffed and set. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
  5. Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll 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

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  • Serving size: 1 cookie
  • Calories: 97
  • Fat: 4 g
  • Saturated fat: 2 g
  • Carbohydrates: 15 g
  • Sugar: 9 g
  • Fiber: 0 g
  • Protein: 1 g
  • Sodium: 70 mg
  • Cholesterol: 14 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

  • Would I be able to use honey instead of molasses for these?

    • — Varya on July 28, 2020
    • Reply
    • Hi Varya, It will work, but the cookies won’t have that classic flavor that only molasses can provide. Hope that helps!

      • — Jenn on July 30, 2020
      • Reply
  • Just made these, followed recipe exactly, they are so delicious,soft and chewy as described. A great recipe that I will use again and again!👍🏽😊

    • — Mary on June 25, 2020
    • Reply
  • I made these cookies today and they are very good. However, the texture is more like a sugar cookie, very soft. What did I do wrong?

    • — Paula Wipf on May 22, 2020
    • Reply
    • Hi Paula, Sorry you were disappointed with the texture. These cookies are actually intended to be soft. If you’d prefer a crispier version, I’d suggest this recipe.

      • — Jenn on May 23, 2020
      • Reply
  • I just baked my third batch of these delicious cookies (in a week!) and my whole family love them – my son loves to help rolling the cookie dough in sugar. I substituted the golden syrup for maple syrup in the last batch and they were still amazing. Thanks so much 🙂

    • — Jemma on April 23, 2020
    • Reply
  • Not really a baker, but these cookies were simple and delicious. Shared them at work and everyone loved them. Only complaint was that we ran out of them. Thank you!

    • — Mary on December 27, 2019
    • Reply
  • I made these cookies a few days ago. They turned out exactly how you described, crunchy on the outside while being soft on the inside. The next day, after being stored one night in an airtight container, the entire cookie was the soft texture. Still delicious, but what went wrong?

    • — Debbie on December 26, 2019
    • Reply
    • Hi Debbie, Glad you enjoyed the cookies! Are you in a humid environment?

      • — Jenn on December 27, 2019
      • Reply
      • I am in southeast Texas, 90% humidity…is that why mine went soft overnight? Are there any changes that I can make in the future to prevent this? Thank you !

        • — Doreen Sanders on December 27, 2019
        • Reply
        • I do think that’s why they got soft. I haven’t tried this but some bakers place a piece of bread in with the cookies to help absorb any excess moisture. To refresh the soft cookies, try heating them for 5 min or so in a 300°F oven. (Another idea for future batches would be to freeze the dough balls and bake them as needed.) Hope that helps!

          • — Jenn on December 27, 2019
          • Reply
          • Thank you Jenn! Between your website, and your cookbook I am becoming a better cook! Thoroughly enjoying your recipes and appreciate your interaction! Thanks again!

            • — Doreen Sanders on December 30, 2019
      • Hi Jenn, I actually have a humidity gauge and it’s reading normal, not too high and not to low. I might have put them in the sealed container while they were still slightly warm. Do you think that could’ve caused it? Love your cookbook!

        • — Debbie on December 27, 2019
        • Reply
        • Yep, that would do it. 🙂

          • — Jenn on December 28, 2019
          • Reply
  • These cookies were absolutely fabulous, great taste and texture. Loved by all! 😋

    • — Paula on December 25, 2019
    • Reply
  • Hi Jen, excited to make these cookies for an Xmas day dinner I’m hosting. My question is not about the recipe but about baking with kids. You mentioned that you bake with your daughter. My daughter has just turned one, and I’m hoping in a few years I can start baking and cooking with her. I’d love a blog post about how you did it with yours. Things like what tasks work well, how do you keep her interested and focused, what tools are useful and safe to use etc. Anyhow, I hope this is not too off topic. I love your recipes and I hope to show my daughter how to make them too!

    • — Mae on December 24, 2019
    • Reply
    • Hi Mae, Baking with your kids really can be a great experience as long as you pay attention to where they are developmentally. I will add your suggestion to potential content to develop (and thanks for the suggestion)!

      • — Jenn on December 24, 2019
      • Reply
  • Should I form them into balls before chilling or chill the dough they form them?
    Thank you

    • — Quynh on December 23, 2019
    • Reply
    • Chill the dough first, then form the balls. Enjoy!

      • — Jenn on December 24, 2019
      • Reply
  • Amazing and easy recipe! You can’t go wrong! The texture and taste is well balanced throughout. Rotating the tray while baking helps for even consistency! Definitely bake on parchment paper to avoid sticking while removing! Looking for a cookie to make for holiday parties-this IS IT!

    • — Deb C. on December 23, 2019
    • Reply
  • Great cookie recipe. Easy to follow, great flavor! It’s a keeper.

    • — Ann on December 21, 2019
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  • Came out perfectly.

    I got a new oven this year, with both a conventional oven setting and a convection oven setting. I baked them both ways and the convection oven setting at 350 degrees worked perfectly. It made them puff up beautifully with small cracks across the top, which looks awesome. This is the third time I have made them, and they are by far my family’s favorite cookie. They are the only cookie my husband will eat. And he eats plenty of them.

    • — Jen Urana on December 20, 2019
    • Reply
  • Hi, The cookies were fabulous. I made the cookies with 5600 ft altitude adjustments, based on a previous reviewer from Lake Tahoe. I increased the temp to 365, increased flour by 1 T, decreased sugar by 1 T, decreased baking soda a bit; I added about 1-2 TBS of extra egg white for 1 batch, and for a different batch I added about 1 extra T of molasses; I rolled the cookies in demerara sugar mixed with some Christmas sprinkles and they look so festive! This will be my new go to Christmas cookie, along with the Coconut-Lime Mexican Wedding Cookies on this site.

    • — Jenny on December 19, 2019
    • Reply
  • I made the dough and put batter in the refrigerator but don’t have time to bake today. Do I need to have it sit out prior to baking tomorrow and, if so, for how long?

    • — ann on December 16, 2019
    • Reply
    • No, they don’t need to sit out at all. Hope you enjoy!

      • — Jenn on December 18, 2019
      • Reply
  • These are my new favorite! I made these exactly as the recipe and they are delicious!

    • — Lidia M on December 13, 2019
    • Reply
    • Hi Jenn. Love your recipes. Make them often and they are always delicious. I’m going to make these cookies but don’t have raw sugar. Can I roll them in regular granulated sugar. Thanks.

      • — Eileen on December 21, 2019
      • Reply
      • Sure, Eileen – they won’t be quite as crunchy, but they will still be delicious. 🙂

        • — Jenn on December 22, 2019
        • Reply
  • Can white pepper be substituted for the black pepper in this recipe? Thanks.

    • — Stella on December 12, 2019
    • Reply
    • Hi Stella, it should be fine. Enjoy!

      • — Jenn on December 12, 2019
      • Reply
  • The recipe calls for the dough to be chilled for a few hours until firm. How much time do you allow for this to occur?

    • — Shanna on December 5, 2019
    • Reply
    • I generally refrigerate it for about 3 to 4 hours.

      • — Jenn on December 5, 2019
      • Reply
  • Hey Jennifer~
    Whats the difference between these and your crispy ginger cookies?

    • — kim on December 1, 2019
    • Reply
    • Hi Kim, These are thick and chewy; the others are thin and crispy.

      • — Jenn on December 1, 2019
      • Reply
      • which ones are your favorites?

        • — kim on December 2, 2019
        • Reply
        • Definitely these! 🙂

          • — Jenn on December 3, 2019
          • Reply
  • Do you have any recommendations for high altitude (around 7,000 ft) ?

    • — Courtney Ripp on September 25, 2019
    • Reply
    • Hi Courtney, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. Hope you enjoy the cookies if you make them!

      • — Jenn on September 25, 2019
      • Reply
      • Thank you. That’s a great resource! I cooked them exactly as your recipe says minus a little bake time and they were amazing!

        • — Courtney Ripp on October 3, 2019
        • Reply
        • Hello Jennifer, I will make these Ginger cookies, but what kind of Molasses do I buy? I see two kinds dark and light. Thank you, Bonnie Brownfield

          • — Bonnie Brownfield on November 14, 2019
          • Reply
          • Hi Bonnie, I’d go with the light – that’s what I use. Hope you enjoy!

            • — Jenn on November 15, 2019
  • Love these Ginger Spice cookies! Our ginger loving family gobbled them up. They have the perfect combination of crispy and chewy! I have made these several times, they are easy and delicious! Even good for breakfast with a cup of coffee or tea…

    • — Katie Callister on April 13, 2019
    • Reply
  • These cookies are the best. I made them for Christmas, and next year I have to bring three times more because they were such a hit. They taste wonderful, but the best part is the texture, slight crisp and crunch on the outside and a soft, chewy center. Follow the recipe exactly! They go especially well with bourbon and hot tea.

    • — Mary on April 11, 2019
    • Reply
  • I love these cookies! Just finished making my third batch in three weeks. I would only change one thing: the baking time. In my oven, I have found that 12 minutes (total time) works best: 6 minutes for the first side, then rotate and switch shelves as the recipe directs, and bake 6 minutes more. The cookies come out puffed and the surface is cracked, with a hint of crunch on the top. For me, less time than 12 minutes in the oven meant less rise and a doughier consistency. But both (a little crunchy vs. chewy) are great, so it’s a matter of taste. Thanks Jenn; your recipes are the best!

    • — Bill on January 18, 2019
    • Reply
  • These cookies are fantastic, and we loved them without changing a single thing! As always, the beauty of a Jenn Segal recipe–truly tried and true! Well, I take that back! My husband and son-in-law would change the name to “Bourbon BFF’s”!! 🙂 I made these for Christmas and everyone LOVED them, especially those who were paring them with their special bourbon–a match made in heaven! The spices are nicely balanced, the cookie the perfect combination of chewy and soft with a delightful crunch from the turbinado sugar, and they stay that way! I know I will be making these cookies over and over.

    • — Cherie Remmer on January 3, 2019
    • Reply
  • Can these, or any other floured cookie, have good wheat flour substitutions?
    I can work around the dairy but not the wheat!

    • — sybil wertheim on December 31, 2018
    • Reply
    • Yes, have you tried King Arthur Flour’s Measure for Measure flour? I think it’d work well here.

      • — Jenn on December 31, 2018
      • Reply
  • I made these cookies for Christmas and they were loved by everyone. I mixed them up late in the day, so I left the dough in the fridge overnight and baked them the next morning. My kids and I were surprised, and happy, at how soft they stay – even after 4 days. They are so flavorful, and I love the sugar coating. I did not change anything with the recipe and, for me, there is no need to. I will definitely make them again and again, as these instantly became my “comfort cookie”.

    • — Shellie on December 26, 2018
    • Reply
  • Greetings from Toronto Canada Jenn! I’ve had my eyes on these cookies on your site for a while and decided to add them to my Christmas cookie list. I left them a little longer than 9 mins the 1st time, a little firm, but still great for dunking! So good, I made a 2nd batch on Sunday and timed those perfectly. As others have said, the spices are perfect and makes for a smooth flavour. They have been a delicious hit at every house I bring them to!

    • — Janet on December 26, 2018
    • Reply
  • WOW! I made these at the last minute. I followed the directions, rolled in to balls and froze them. I let them sit out about 30 min while the oven was preheating and baked my first batch. First, it smelled like Christmas/holiday, while baking I refrigerated the remaining container of dough balls. I followed Jenn’s description to bake until they puffed and then went flat. In my oven that was 11 minutes. (I started checking the first couple of pans at 9 min however until I felt that was the right amount of time:)
    Everyone loved the crispiness of this cookie, and what was left have kept well for now 2 days.
    Great recipe to save, adding to many others from this website

    • — Laura on December 26, 2018
    • Reply
  • My firiends and I did a cookie exchange. I made these. EVERONE said these cookies were the best of the lot!! Yay. Love these!

    • — Melanie Smith on December 20, 2018
    • Reply
  • This is a wonderful and easy recipe. The cookies remind me of the ones I loved as a child.
    Will definitely make this a part of my holiday cookie recipes.

    • — HARRIET BUCHICCHIO on December 20, 2018
    • Reply
  • These fit the bill for the perfect taste of Christmas.

    • — PHILIP PRINTZ on December 20, 2018
    • Reply
  • These are amazing! I made them with half of the molasses and ran out so I used honey for the other half. They turned out perfectly and were a hit with the whole family!

    • — Elizabeth on December 20, 2018
    • Reply
  • These have a really nice balance of spice, and the pepper is a good addition. I also took a chance on half a batch and added some chopped candied ginger. I added abut 1/4 cup, so quite a bit. We loved the addition, but it may be too spicy for kids. That meant more for the adults!

    • — Kathy Jensen Dawson on December 20, 2018
    • Reply
  • Once again a perfect recipe!! They came out perfect and so fitting for a cold day with a nice hot chocolate!

    Thanks again!

    • — Jesse on December 20, 2018
    • Reply
  • Wonderful recipe! And, just in time for the holidays!

    • — Connie Hoffman on December 20, 2018
    • Reply
  • I added these cookies to my Christmas baking this year and they are a big hit. Really delicious recipe!

    • — Janet on December 20, 2018
    • Reply
  • I just baked these cookies and they are sooooo delicious! We love the bit of crunch that the turbinado sugar added. These are definitely a new favorite at our house!

    • — Char on December 15, 2018
    • Reply
  • Jenn, 2 questions please: What is the reason for chilling the dough before making the cookies? Have you ever tried using Crisco instead of butter for this recipe? If so, what is the difference between the two.

    • — Pam on December 10, 2018
    • Reply
    • Hi Pam, Chilling the dough prevents the cookies from spreading flat in the oven. I haven’t tried these with Crisco, as I much prefer the taste of butter in cookies. In general, shortening is flavorless and makes for puffier cookies. Hope that helps!

      • — Jenn on December 11, 2018
      • Reply
  • Delicious!

    • — Donna on December 10, 2018
    • Reply
  • Hi Jenn,

    I made these cookies last week, and although they were absolutely delicious and we gobbled them up, mine were as flat as paper. I only baked one sheet of cookies at a time in the middle of the oven, could this have affected them since the directions say to bake two at a time? If not, any other idea what could have caused them to be so flat? Thanks in advance, and thank you for all of the wonderful recipes!!

    • — Anne Ritchey on December 10, 2018
    • Reply
    • Hi Anne, Did you chill the dough adequately?

      • — Jenn on December 10, 2018
      • Reply
      • Yes, it actually chilled over night. Too long?

        • — Anne Ritchey on December 16, 2018
        • Reply
        • That’s so strange, Anne – too cold shouldn’t cause a problem. Is it possible your baking soda is expired, or that you mismeasured the flour?

          • — Jenn on December 16, 2018
          • Reply
  • These were absolutely fantastic and I’m not usually a ginger fan! Will be making many batches for my kids’ teachers this year. Thank you for another winner Jenn!

    • — Sara on December 9, 2018
    • Reply
  • I loved these cookies. I found that I had to flatten the balls down prior to baking otherwise they stayed doughy and browned too much on the bottom. I think that’s because I left them in the fridge overnight so the dough was quite firm. The second tray cooked wonderfully and I enjoyed the taste. Rolling them in dark brown sugar is a nice touch compared to white sugar. Thank you for sharing this tried and true recipe!

    • — Kat on December 9, 2018
    • Reply
  • Absolutely fabulous . Made them tonight and my partner said they were better than the ones in Ottolenghi !

    • — Lee Ann on December 7, 2018
    • Reply
  • Absolutely fantastic cookies! These are totally addictive, even (maybe especially) right out of the freezer. Thank you for this great recipe!

    • — Miriam on November 26, 2018
    • Reply
  • Hi Jenn, Never mind my question about blackstrap molasses. I found a comparison on Serious Eats and see it’s a bad idea. Off to the store I go for regular molasses.

    • — Danita on November 12, 2018
    • Reply
    • Ok hope you enjoy them!

      • — Jenn on November 12, 2018
      • Reply
  • Hi Jenn, I only have black strap unsulfured molasses on hand. Will that work okay or is it too strong?

    • — Danita on November 12, 2018
    • Reply
  • This is an amazing recipe worth making. I would definitely do them again

    • — Emma on November 8, 2018
    • Reply
  • Hi Jenn, I’d like to use the Halloween cookie cutters to make these cookies. Is this recipe good for those?

    • — O on October 27, 2018
    • Reply
    • O, This isn’t a great recipe for rolling and cutting — I’d use this gingerbread men recipe instead. Hope that helps!

      • — Jenn on October 28, 2018
      • Reply
      • Thank you, Jenn!

        • — O on October 28, 2018
        • Reply
  • Can’t wait to make these, your recipes are legendary at our house, and if it wasn’t for the fuss of postage and money transfers and the fees involved, I would order your cookbook.!!!

    Just wanted to say that for those of us in the antipodes (Australia New Zealand), raw sugar is unrefined sugar and demarara sugar is a different product and they taste completely different even though they look much the same. Demara is darker and much more expensive. Dem’ sugar is much nicer, so I will use that.

    Thanks again!

    • — Anita on October 27, 2018
    • Reply
  • This is destined to become a favorite cookie recipe for autumn and the holidays! Adults and children alike enjoy them. I often use a sugar substitute such as Splenda for the white and brown sugars in the dough; however, be sure to use raw sugar to roll the cookie dough into balls before baking. I like to bake ahead and freeze in order to have cookies on hand when my grandchildren visit.

    • — Judy Hathaway on October 4, 2018
    • Reply
  • Hi, made these ginger cookies to the letter except followed the High Altitude instructions you sent me. We are at 6200ft, Lake Tahoe, so I increased temp to 375, baked 10:30, added one egg for my added liquid, increased flour by 1 TBS, decreased sugar by 1 TBS and decreased baking soda a bit…..they turned out so perfect! Thank you, i love your recipes and always read comments for extra info

    • — Nancy Lancaster on September 22, 2018
    • Reply
    • So glad they turned out, Nancy! And thank you for listing your changes…I’m sure that will be helpful for others. 🙂

      • — Jenn on September 23, 2018
      • Reply
  • Delicious and crunchy. They were perfect for dessert on Christmas, and they didn’t lose their chewiness after being left out for a while after baking.

    • — Gabi on September 10, 2018
    • Reply
  • These are fabulous! I didn’t have any ground ginger, so I grated 6-8Tbsp ginger root I had in the freezer. Wow Oui!

    Thanks so much for sharing! PS: Love your cookbook!

  • Bought your cookbook & this was the first recipe we picked out to make. DELICIOUS!!! My 3 & 6 year old went wild for them. I made recipe exactly as written & they turned out just like your picture. Perfect cookie to dip into a tea or hot chocolate :-). Thanks for making me look like a star again Jenn!

  • I make things regularly from your website because I can almost always count on them being wonderful. These cookies were no exception. I usually follow the recipe exactly the first time through but was halfway through getting them made when I found no ground ginger in my normally “well-stocked” spice cabinet. I ended up grating about 2 teaspoons (not enough) fresh ginger and had some old candied ginger that needed to be used and chopped it up as well and added both to the recipe. Still ended up great. Thank you!

  • I love the idea of black pepper in this recipe I did age the batter several days in the fridge. They came out delicious the natural sugarcoating works beautifully i’m making these again

  • These are fabulous!

  • We found these ginger spice cookies to be now one of our family favorites of all time.
    They are the kind of cookie you never get tired of..! !

  • These cookies are fantastic! I’ve been searching for a ginger cookie recipe with just the right combination of flavor and texture and this is definitely the winner! I made the dough and then had trouble finding the time to bake off the cookies, so ended up refrigerating the dough for a day and half before baking. The cookies still came out perfect and the dough was very easy to work with.

  • Turned out wonderful. Everyone was asking for the recipe. They looked like the pictures and they really simple to make. I loved the way they looked and tasted.

  • Just wondering what the cookies will be like after 3 days? They could easily be eaten quickly (yummm!) but I am sending them in a care package to someone.

    • Hi Julie, I think they’d keep for 3 days in an airtight container. Glad you like them!

  • I just baked these and they are delicious. I had no powedered ginger so I used fresh (about 2 tsp grated) and omitted about 4 tbs of sugars because we have young kids who really don’t need the extra refined sugar.
    I also refrigerated the dough about 24 hours, as I ran out of time to bake them last night.
    The cookies are still plenty sweet for our taste. They are crispy outside and soft inside, just the way I like them. Thank you for a lovely recipe.

  • These cookies were wonderful. The spices, especially the pepper added a nice kick to the flavor while rolling them in the sugar added a lovely crunchy sweet touch. I will definitely make these again.

  • I made this last weekend and they were delicious! It really put me in the mood for Christmas.

  • I love gingersnap cookies! These are really good as written, but I love to add chopped, crystallized ginger to the dough. It adds a new layer of flavor. I probably added 1/2 cup…maybe a little bit more. Can’t keep my hand out of the cookie jar:-)

    Thanks Jenn for providing us with so many good recipes over the last year. The best to you and your family at this special time of year!


  • Great recipe! I don’t bake frequently (though I am an experienced home cook) but when I do, I always know that Jenn’s recipes are the ones that I want to use. They are straightforward and turn out the way they are supposed to after following instructions. These ginger cookies were no exception. I made the dough the night before (when I had some time) and chilled it overnight, covered with some plastic wrap to prevent it from drying out. I was worried that the dough would be too tough, but it softened up as it warmed up. I did find that I needed more than 10 minutes in my oven, but I think that was because I didn’t know what kind of texture I was looking for. They were certainly puffed up but also very very soft, and I was just worried that they would be undercooked. I ended up cooking them for 14 minutes per sheet (I couldn’t fit more than 1 sheet at a time). They did deflate once cooled and were indeed crunchy and chewy. I like the flavour a lot – full of warm spices but not too strong. One batch made 37 cookies for me. I would make these again!

    • Oh I wanted to add that they were also not too sweet, which I liked!

  • I made THREE (yes, three) batches of these this weekend. They are absolutely delicious and have the perfect spice balance. They are soft and chewy, sweet and spicy. LOVE them. My friend thought I bought them at a bakery, and my husband who doesn’t usually like ginger snaps is a fan.

  • Hi Jenn, Just stumbled upon your website when looking for a Brussels sprout recipe and then found the cookies… 🙂 Regarding these ginger cookies and others, any suggestions for a high altitude and a very dry climate? Very excited to try many of your dishes! Thanks!

    • Hi Meredith, glad you’ve happened upon the blog! Unfortunately, I don’t have any experience baking at high altitude, but maybe these tips will help. Hope you enjoy the cookies if you try them!

    • Hi Jenn, can I use dark brown sugar instead of light?

      • — Liz Forrester on December 23, 2019
      • Reply
      • Sure – enjoy!

        • — Jenn on December 23, 2019
        • Reply
  • Do you think it would be okay to substitute brown sugar for the turbinado? Thanks!

    • You could, Karen – the cookies just won’t be quite as crisp on the exterior.

  • Love these cookies! They are truly addictive! Even my husband, who is particular about his Ginger Cookies, loves these! I can’t wait to make them for my college son who LOVES ginger.

  • Can you substitute fresh ginger?

  • Have been looking for a nice, chewy ginger cookie and these are great. Love everything on your website. Can’t wait for your cookbook to come out

  • I’m planning on making these today. Made your snicker doodles yesterday and my husband loved them. I plan on making some of your other cookies from your 14 holiday cookie list. Can they be frozen successfully since Christmas is still 2 weeks away?

    • Hi Dee Dee, Yes these should freeze well. Enjoy!

  • These are delicious cookies! I baked them for an office holiday cookie swap yesterday and got many requests for the recipe. Thank you Jenn…can’t wait for the book!

  • At 79 yrs old my mother has been craving ginger cookies. I made the following substitutes using what my mother had available in her kitchen. White sugar for the recipe and brown sugar for the coating, golden syrup instead of the molasses and omitted the pepper at her request. I convered everything to ml quantities so it was easier to rewrite the recipe for my mother to use. The dough was definitely easier to work with when refrigerated. In future we will double the recipe and refrigerate the dough in smaller quantities and bake the cookies over a few days. These are really good.

  • These are wonderful – soft, a little chewy and spicy, with a nice crunch from the sugar. I followed the recipe exactly, except that I was a little short on molasses and had to top up with honey. I baked them for 9 1/2 minutes. They are very soft and puffy when they come out of the oven, but they settle and firm up while cooling. I love the ginger flavor. Do not hesitate to add the pepper; the spice mixture is perfect. As soon as I tasted them, I put molasses on my shopping list so that I can make them again. A winner in every way.

  • Can the dough be chilled overnight or is that too long?

    • That’s fine, Julie. Please lmk how they turn out!

  • Jenn, seems my recent streak of bad luck followed me into the kitchen today. I was looking forward to baking a batch of your ginger spice cookies to share with a new neighbor and a neighbor with a birthday. As I put them in the fridge, I realized I had put honey in place of the molasses. Are they worth baking? Or can I just blame it on bad karma and go back to bed?

    • Hi June, I definitely think they are worth baking! They won’t have that deep molasses flavor but they should still be tasty. That said, if you would rather just go back to bed, I’m all for that too – sometimes it’s just not meant to be :).

      • Thanks, Jenn. I took the plunge and baked them. Turned out fine, but I plan to try again with correct ingredients!

        Love your site – recommended it to a male friend who enjoys cooking.

        Thanks again.


  • These look delicious—have you ever tried them with gluten free flour?

  • am going to leave out the cloves…should I up anything else to compensate

    • Carol, you’d be fine substituting with additional ginger, cinnamon, or allspice. 🙂

  • Could you include the nutrition info for these cookies?

    • Just added them – enjoy!

  • Hi Jenn,

    Can’t wait to make these ginger spice cookies! They are one my favorites. Can I leave out the black pepper?


    • Sure, Lisa – that’s fine. 🙂

  • There I was studying for a final exam on the “Law Governing Lawyers” when I was PLEASANTLY surprised by your latest email – Ginger Spice Cookies!!! Break! Question: Why the black pepper?

    • Hi Rosa, I love a little black pepper in ginger cookies – it adds a little kick.

  • Hi Jenn,
    These sound great !! Should I use light or dark Molasses?
    Thanks- Laura

    • Hi Laura, I use light (Grandma’s). Hope you enjoy the cookies!

  • These look wonderful, and I can’t wait to try! I have everything in the cupboard/fridge to make these today except for allspice. Is there a reasonable substitute I could use?

    • Hi Tracy, I’d replace the allspice with more cinnamon – should be fine. I’d love to know how they turn out!

  • This recipe is just what I’ve been looking for! I’d like to make these before the holidays and freeze them (fully baked). What is the best way to freeze cookies?

    • Hi P, I’d freeze them in a freezer-safe airtight container with wax or parchment paper between the layers. Hope you like them!

  • These are my favorite cookies! I can’t wait to try them. Will they freeze well? I saw they can only be stored for 3 days and would love to get a head start on my baking.

    • Hi Kerry, I’ve never frozen them, but I think they should freeze nicely. Enjoy!

  • These cookies look perfect! I love the addition of black pepper! I always add a bit whenever I make ginger cookies. It takes them to the next level! I want to be able to freeze some of these cookies in already shaped balls. Do you think rolling in the raw sugar prior to freezing is the best or rolling in sugar just be for baking Is best? Thanks, Jenn!

    • Hi Deb, I thik you could go either way with the sugar. Hope you enjoy!

  • These look amazing! A quick question regarding the turbinado sugar–I looked at it on Amazon, and it looks like there are white and brownish versions. Which do you use? Thanks so much! Looking forward to your cookbook! 🙂

    • Hi Amy, I use the brown but either will work. Hope you enjoy them!

  • Hello all,
    I added a 1/4 cup of finely chopped crystallized ginger to this recipe, and the cookies turned out fantastic. Thanks for a great addition to my holiday cookie baking!

    • Did you add the crystallized ginger and omit the ground ginger in the recipe?


  • Any idea if i can make these to be gluten free… my husband is celiac…

    • Hi Laura, I haven’t tried these with gluten-free flour, but I think it should work. I’ve heard great things about this gluten-free flour. Please LMK how they turn out!

  • Hi Jen,

    Is there a substitute for Turbinado sugar? If not, how long does it keep since none of my recipes call for it other than this one and your apple tart? Also, is it dark molasses that you use?


    • It keeps forever, Denise – I highly recommend using it as it lends really nice texture. And I use light molasses (Grandma’s). 🙂

  • My all-time favorite cookie is a seasonal store-bought chewy ginger cookie with bits of candied ginger. Have looked and looked for a recipe, and I think this might work. Do you think I can dice candied ginger to add to this dough? I’d love to try that!

    • Definitely! I’d love to know how it turns out. 🙂

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