The Best Ginger Cookies Ever

the best ginger cookie recipeI take my ginger cookies very seriously. So when I say that these are the “best ginger cookies ever”, you should regard that as the highest praise. Seriously, these are the best ginger cookies I have ever put in my mouth. These ginger cookies are the perfect texture. Crispy on the outside, soft and chewy on the inside. Not too sweet. Not too spicy. It might seem weird that I wanted to bake or even eat a cookie after the holidays, but I was flipping through the January issue of Sunset and the teaser for the recipe was talking about how they didn’t really want to include this recipe in the issue, but they were so good the had to be added. I have to agree 100%.

the best ginger cookie recipe

1/2 cup chopped crystallized ginger
3/4 cup sugar
6 Tablespoons butter, room temperature
1/4 cup molasses
1 egg
2 cups flour
2 teaspoons baking soda
1 teaspoon ground ginger
3/4 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
Sanding sugar (optional)

the best ginger cookie recipeAdd the crystallized ginger and 1/3 cup sugar to a food processor (you could use a blender for this step if you don’t have a food processor). Pulse until finely ground. Pour into a bowl.

the best ginger cookie recipeAdd the butter and 1/3 cup sugar to the food processor. (I don’t wash out the bowl.) Whirl until light and fluffy.

the best ginger cookie recipeWhirl until light and fluffy.

the best ginger cookie recipe everAdd the ginger mixture, molasses, and egg. Run until smooth.

the best ginger cookies ever recipeIn a bowl, whisk flour, baking soda, ginger, cinnamon, and nutmeg.

the best ginger cookie recipe ever Add the flour mixture to the food processor and run until the dough comes together. Cover with plastic wrap and chill for one hour.

the best ginger cookie recipeRoll the dough into 1-inch balls and coat in sugar. I used a mixture of regular sugar and sanding sugar. Place the balls 2 inches apart on parchment lined baking sheets. I got about 36 cookies out of this.

the best ginger cookie recipeBake in a preheated 350 degree oven for 12 to 15 minutes. Cool on a rack.

the best ginger cookie recipeThis recipe is from the January 2014 issue of Sunset magazine.

the best ginger cookie recipe

The Best Ginger Cookies Ever

The Best Ginger Cookies Ever

Yield: makes 3 dozen

The Best Ginger Cookies Ever - These really are the best ginger cookies. Crisp on the outside and super chewy on the inside. Obsessed.

Ingredients

  • 1/2 cup chopped crystallized ginger
  • 3/4 cup sugar
  • 6 Tablespoons butter, room temperature
  • 1/4 cup molasses
  • 1 egg
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • Sanding sugar (optional)

Instructions

  1. Add the crystallized ginger and 1/3 cup sugar to a food processor (you could use a blender for this step if you don’t have a food processor). Pulse until finely ground. Pour into a bowl.
  2. In a bowl, whisk flour, baking soda, ginger, cinnamon, and nutmeg.
  3. Add the butter and 1/3 cup sugar to the food processor. (I don’t wash out the bowl.) Whirl until light and fluffy. Add the ginger mixture, molasses, and egg. Run until smooth.
  4. Add flour mixture the to the food processor and run until the dough comes together. Cover with plastic wrap and chill for one hour.
  5. Roll the dough into 1-inch balls and coat in sugar. I used a mixture of regular sugar and sanding sugar. Place the balls 2 inches apart on parchment lined baking sheets. I got about 36 cookies out of this.
  6. Bake in a preheated 350 degree oven for 12 to 15 minutes. Cool on a rack.
Nutrition Information:

Amount Per Serving: Calories: 0 Total Fat: 0g

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45 Comments

  • You’re right!! Ginger cookies are definitely not to be messed with! I can’t wait to try these!

    Reply
    • I know! They are simple and perfect. The texture of these cookies are heavenly.

      Reply
  • These look delicious, I LOVE ginger cookies. Adding to Pinterest 🙂

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  • I think ginger cookies are so under appreciated! Plus, I love, love “Best” recipes. Thanks for posting this. I’m a huge ginger cookie fan (right up there with sugar cookies).

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    • Me. Too. These were gone in less than a day, and everyone in my house liked them. Not an every day occurrence.

      Reply
  • same as Shaina, you have me convinced! 🙂 So pretty and I love ginger cookies!

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    • These are so good Julie! And I don’t say that lightly, I love ginger cookies.

      Reply
  • This recipe looks divine! If I don’t have a food processor, do you think I could do the first part (with the crystallized ginger) in a blender and continue from there with a stand mixer? (Or hand mixer? Or an immersion blender? Apparently I have every tool but a food processor.) My blender is rather small and wouldn’t fit the whole recipe.

    Reply
      • Actually you don’t mention a stand or hand mixer in the recipe, just a blender and food processor. I had the same question.

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    • Yes, you just don’t want to bite into big chunks of ginger. Or you can just finish the dough by hand.

      Reply
  • These cookies look amazing! I love the addition of crystallized ginger. I can only imagine all the awesome flavours going on here.
    Pinning this!

    Reply
  • These ginger cookies are gorgeous, they look so soft and delicious!

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  • These look amazing. Can you give the recipe in ounces or grams for us in the uk please? Thanks!

    Reply
  • Yummy! Please can you put the recipe in ounces or grams for us in the UK? Thanks!

    Reply
  • The ingredients list says 3/4 cup sugar but the total sugar used in steps 1 and 3 is 2/3 cup. Is it that the rest of the sugar (from the 3/4 cup) is used for coating the cookie dough?

    Reply
  • Hi,
    Your cookies look sooo good.
    Do you think I can omit nutmeg? Don’t like it at all.
    Thanks

    Reply
  • Hi there .
    Ive purchased a 10 piece star cookie cutter set with sizes starting at 20 cms largest and smallest being 4 cms. I want to try my hand at making an edible Christmas tree for the table on Christmas day. Your cookies sound just perfect to me as I was wanting a ginger cookie recipe. Do you think they would be Ok? not too soft as I dont want the tree to sag?

    Reply
      • Thanks so much for taking time to respond. I realy appreciate it. I will certainly give your suggestion a go. Instructions are very precise and the included pics an added bonus. Sounds delicious. I tried the other recipe anyway while waiting to hear back from you and mmmm, melted in your mouth.

        Reply
  • I made these and they turned out great. I made them a bit smaller, and they worked fine. Now to make eggnog with the left over yokes

    Reply
  • This may sound like a silly question, but where can I purchase crystallized ginger? I’ve never seen it in the baking section of my supermarket.

    Reply
    • You can always buy it online, but if you can’t get it at your regular grocery store (and you most likely can) you can get it at Whole Foods or Trader Joes.

      Reply
  • Cant wait to try these. I noticed there is no salt in this recipe, do you use salted butter? maybe I will add a 1/4 a teaspoon.

    Reply
    • I know! I am going to make these tomorrow for a care package I’m sending.

      Reply
  • Hmm, I just made these cookies and am disappointed that they didn’t flatten during baking; pretty much still in a ball. Would you have any suggestions, Bree, as to why? My molasses was very dark and thick so wonder if the type was the reason. Taste and texture are devine though!

    Reply
    • I’m not sure why, but you can flatten them with the bottom of a glass dipped in sugar before baking. That will help.

      Reply
  • Thanks, bakedbree I really love the texture of these cookies. I have made a few batches and they have all come out differently. Beginners luck the first batch were perfect, just like your picture . I have experienced the gamut of results from balls to pancakes, but they are always delicious and I got many compliments at the culinary high school where I work. I had to double the recipe so I switched to the kitchen aid from the cuisinart. I think I would let the dough warm up a bit more and I give them a final push into the sanding sugar to flatten them a bit.
    Great recipe – I’ll be back.
    Thanks.

    Reply
  • Hello, is it possible to use fresh ginger instead of crystallized? Thank you!

    Reply
    • You can for sure try it. My only concern is that it would be too wet.

      Reply
  • I would love to try this but I have a bag of crystallized ginger from Costco. Can I use this recipe??? Add more sugar??? Thanks

    Reply
    • You can try it for sure. I wouldn’t add any more sugar, crystallized ginger is coated in sugar.

      Reply

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