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: 0Total Fat: 0g
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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 47 Comments

  1. Shaina

    You have convinced me. I shall make the cookies.

    1. bakedbree

      Please. do.

      1. Nadya-Bulgaria

        Thanks a lot! I made the cookies! Soooo good!

  2. Katrina @ Warm Vanilla Sugar

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

    1. bakedbree

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

  3. Jenna @ Eat Drink Pretty

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

    1. bakedbree

      Me too. Thanks for the pin!

  4. Mel

    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).

    1. bakedbree

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

  5. JulieD

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

    1. bakedbree

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

  6. Samantha Carson

    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.

    1. bakedbree

      Yes you can, and it says so in the recipe.

      1. Alicia

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

    2. bakedbree

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

  7. Abbie @ Needs Salt

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

    1. bakedbree

      Thanks Abbie! The texture was amazing too!

  8. Baking Friends Forever

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

    1. bakedbree

      They are! I love these cookies so much!

  9. Lodloine

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

  10. Lodloine

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

  11. Saoirse

    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?

    1. bakedbree

      Yes.

  12. Beth

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

    1. bakedbree

      Of course!

  13. Helen

    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?

      1. helen

        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.

  14. Ashley

    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

    1. bakedbree

      Yum!

  15. Lana

    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.

    1. bakedbree

      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.

  16. Krista

    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.

    1. bakedbree

      No I use unsalted.

  17. Vera Kaltinick

    These are delicious !! You are right .

    1. bakedbree

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

  18. Jane

    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!

    1. bakedbree

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

  19. Vera Kaltinick

    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.

    1. bakedbree

      I’m glad that you like them!

  20. Charlotte

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

    1. bakedbree

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

  21. mare

    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

    1. bakedbree

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

  22. Vickie

    Made these cookies this morning and they are so delicious! I don’t have a food processor, so I used my blender on the crystalized ginger and sugar step, and used a mixer for the rest. I kind of did things a little out of order. I creamed my butter and sugar, then blended in the molasses and egg, then just added all the dry ingredients. Every oven is different, so I only baked mine 11 minutes. I like the way they came out firm, but still softer than a ginger snap. I only got 25 cookies out of it, so I am sure I made them bigger than a 1″ round ball.

    I found the crystalized ginger in the produce section of our Walmart. I used unsulfured molasses which gives the cookies that old-fashioned molasses cookie taste, but the ginger is still the star of the recipe!

    1. Bree Hester

      Glad these worked for you, I love this cookie recipe.

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