Today I’m excited to share a recipe that has been a staple in our home for years—Crispy Ginger Cookies. I remember my mom making these cookies during the holidays, filling our kitchen with the warm, spicy aroma of ginger and cinnamon. There’s something so comforting about these cookies that brings back delightful memories of family gatherings around the dinner table. Whether it’s a chilly winter evening or just a day when you need a little pick-me-up, these cookies hit the spot every time.
What I love about this recipe is how easy it is to whip up. Even on busy days, I can squeeze in some time to prepare the dough and let it chill in the fridge while I take care of other tasks. There’s something incredibly satisfying about making cookies from scratch, especially when you know they’ll bring smiles to everyone around you. My kids are always eager to help out, whether it’s scooping the dough or rolling them in sugar. That’s the beauty of family cooking, isn’t it? It’s all about sharing moments together, even in the kitchen.
These cookies have the perfect balance of sweetness and spice; they’re crispy on the outside and remain soft in the center. I’ve lost count of how many batches I’ve made over the years, but each time is a new opportunity to bond with my family. If you’re looking for a cookie that’s not just delicious but also full of love and memories, you’ve found it right here. So, let’s get started on making these delightful ginger cookies together!
How to Make Crispy Ginger Cookies
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Ingredients:
- 2½ cups all-purpose flour
- 2 teaspoons ground ginger
- ½ teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 2 teaspoons baking soda
- Scant ¼ teaspoon salt
- Pinch of freshly cracked black pepper
- 1 cup granulated sugar, divided
- ½ cup light brown sugar, packed
- 1 cup (2 sticks) unsalted butter, softened
- 1 large egg
- ⅓ cup molasses, such as Grandma’s Original
Directions:
Begin by whisking together the flour, ground ginger, allspice, cinnamon, cloves, baking soda, salt, and black pepper in a medium bowl. Set this mixture aside for later use.
In a large mixing bowl, combine ½ cup of granulated sugar, light brown sugar, and softened butter. Use an electric mixer to beat the mixture until it’s light and fluffy, which should take about three minutes. Don’t forget to scrape the sides of the bowl occasionally to ensure everything is mixed well. Next, add in the egg and blend for about 20 seconds, scraping down the bowl once more. Pour in the molasses and mix until just combined.
Slowly fold in the reserved dry ingredients and mix on low speed just until everything comes together. You’ll notice the dough will be quite soft—cover it with plastic wrap and chill in the refrigerator for about an hour or until it firms up enough to handle.
When you’re ready to bake, preheat your oven to 350°F and prepare a baking sheet by lining it with parchment paper.
Pour the remaining ½ cup of granulated sugar into a shallow dish. Using your hands, roll the chilled dough into 1-inch balls and then coat each ball in sugar. Place them on the lined baking sheet, ensuring there’s enough space between each ball (about 2 inches).
Bake the cookies for about 10 to 12 minutes or until they are set and slightly golden at the edges while still looking soft on the inside. They will puff up during baking and then settle as they cool, so resist the urge to pull them out while they’re still rising. After baking, let them sit on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If you have a second batch, keep the dough chilled until ready to bake.
Store the cookies in an airtight container for several days or pop them in the freezer for longer storage.
Storing Suggestion:
For best freshness, store your crispy ginger cookies in an airtight container at room temperature. This way, they will stay delicious for several days. If you have leftovers, the cookies can also be frozen for up to three months. Just be sure to separate each layer with parchment paper to prevent sticking.
Cooking Tips:
For a different flavor profile, you can experiment with adding a pinch of nutmeg or even some diced crystallized ginger into the dough for an extra kick. If you’re in a hurry, you can skip the chilling time, though the cookies may spread more during baking. If you want a lighter version, consider using half whole wheat flour and half all-purpose flour.
Serving Suggestions:
These ginger cookies are delightful on their own but can also be served along with a glass of milk or a cup of steaming chai tea. To add a festive touch, whip up some cream cheese frosting and spread a thin layer on top of the cookies or serve them with a scoop of vanilla ice cream on the side.
Ingredient Substitutions:
If you don’t have molasses, honey can be a great substitution, although it will give the cookies a slightly different flavor. If you’re looking to reduce sugar, you can use coconut sugar instead of granulated sugar, which will provide a subtle caramel flavor while being slightly less sweet.
Seasonal Variations:
During fall, you can swap out some of the molasses for pumpkin puree, and add in some pumpkin spice for an autumn twist. In the spring, you might consider adding some lemon zest to the dough for a refreshing taste that pairs well with ginger.
Allergen Information:
This recipe contains common allergens like wheat and dairy. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. For a dairy-free version, substitute the butter with coconut oil or your favorite plant-based butter alternative.
Frequently Asked Questions
Can I freeze the dough?
Absolutely! You can freeze the cookie dough by forming it into balls, rolling them in sugar, and then placing them on a baking sheet to freeze individually. Once they’re frozen solid, transfer them to a sealable bag for up to three months. You can bake them straight from the freezer; just add a few extra minutes to the baking time.
How can I tell when the cookies are done baking?
The cookies should be set at the edges and appear slightly puffy while the centers look soft. They will flatten out as they cool. Keep an eye on them, as baking time may vary slightly based on your oven and its temperature calibration.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour! For best results, I recommend using half whole wheat and half all-purpose flour to keep the cookies tender while still gaining the health benefits of whole grains.
What if I don’t have fresh ground spices?
No problem! Pre-ground spices will work just fine. Just make sure they are fresh, as spices can lose their potency over time. You might want to reduce the quantity slightly since ground spices are often stronger than fresh ones.
How long will these cookies stay fresh?
If stored properly in an airtight container at room temperature, these cookies will remain fresh for up to a week. For longer storage, just freeze them in an airtight container with layers separated by parchment paper.
Can I add chocolate chips to this recipe?
Of course! If you love the combination of chocolate and ginger, feel free to fold in a cup of semi-sweet chocolate chips into the dough before chilling. It adds a beautiful richness to the cookies!
Crispy Ginger Cookies
Ingredients
- 2 1/2 cups all-purpose flour leveled off
- 2 teaspoons ground ginger
- 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- Pinch freshly cracked black pepper
- 1 cup granulated sugar divided
- 1/2 cup light brown sugar packed
- 1 cup unsalted butter softened but cool
- 1 large egg
- 1/3 cup molasses such as Grandma's Original
Instructions
- In a medium bowl, mix the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper together until combined. Set aside.
- Using an electric mixer, cream together 1/2 cup of granulated sugar, brown sugar, and butter until the mixture is light and fluffy, approximately 3 minutes. Scrape down the sides of the bowl as needed.
- Add the egg and mix for about 20 seconds, then scrape the bowl again. Incorporate the molasses and mix until just combined, scraping down the sides once more.
- Gradually add the dry ingredients and mix on low speed until just combined. Chill the dough for about an hour until it's firm enough to handle.
- Preheat the oven to 350°F and position a rack in the middle. Line a baking sheet with parchment paper.
- In a shallow bowl, place the remaining 1/2 cup of granulated sugar. Shape the dough into 1-inch balls and roll them in the sugar to coat. Arrange the balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until they are set and lightly golden outside while remaining slightly soft inside. Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
