How to Make Classic Ginger Cookies: A Step-by-Step Recipe
Is there anything more comforting than the smell of freshly baked ginger cookies wafting through the house? Ginger cookies are one of those treats that feel nostalgic and timeless, with their warm spices, soft centers, and slightly crispy edges. They’re perfect for the holiday season, but honestly, they’re a great pick-me-up any time of the year. If you’re in the mood to bake up something sweet with a little spice, this ginger cookie recipe is for you!
In this post, I’ll walk you through an easy, tried-and-true recipe for ginger cookies that will satisfy your cravings. You’ll also get some tips for customizing the cookies to your liking, advice on how to store them, and even suggestions for what to pair with these delightful treats.
What You’ll Need to Make Ginger Cookies
Before we dive into the details, let’s gather all the ingredients. You probably have most of these in your pantry already, making this a convenient and quick recipe.
- 1 cup sugar
- ¾ cup butter (softened)
- ¼ cup molasses
- 1 egg
- 2 ¼ cups flour
- 2 tsp baking soda
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp cloves
- ¼ tsp nutmeg
- ½ tsp salt
Baking Instructions
- Preheat the Oven: Set your oven to 325°F (162°C).
- Mix the Wet Ingredients: In a large bowl, cream together the sugar and softened butter until the mixture is light and fluffy. This step is important for giving the cookies a soft texture. Once that’s done, beat in the egg and molasses.
- Add the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Slowly add the dry ingredients into the wet ingredients, mixing until a dough forms.
- Form the Cookies: Scoop about 1 tablespoon of dough, roll it into a ball, and place it on a lined baking sheet. If you want that classic sugar-crusted look, roll each ball in sugar before placing it on the sheet. Leave about 2 inches of space between each cookie to allow for spreading.
- Bake: Bake at 325°F for 11 minutes. The cookies should be slightly puffed and set around the edges but still soft in the center. Remove from the oven and let them cool for 5 minutes before transferring to a wire rack to cool completely.
FAQ About Ginger Cookies
Why do my ginger cookies spread too much? This could be because the butter was too warm when you started. Softened butter is ideal, but if it’s too melted, the dough will be too loose, causing the cookies to spread. You can chill the dough for 10-15 minutes before baking to help prevent excessive spreading.
Can I use fresh ginger instead of ground ginger? Yes, but it will change the flavor and texture slightly. Fresh ginger gives a bolder, more pungent taste, and you’ll need to use about 1 tablespoon of finely grated fresh ginger in place of the ½ teaspoon of ground ginger.
What’s the purpose of molasses in ginger cookies? Molasses adds a deep, rich flavor and helps keep the cookies soft and chewy. If you omit it, the cookies may be drier and not as flavorful.
Can I freeze ginger cookie dough? Absolutely! See more details in the storing and freezing section below.
Ginger Cookie Variations
While the classic ginger cookie is perfect as is, there are plenty of ways to tweak the recipe to suit your taste buds or make it a bit more fun. Here are some ideas:
1. Chewy Ginger Cookies with a Sugar Crust: After rolling the dough into balls, roll each ball in granulated sugar before baking. This adds a slightly crunchy exterior with a soft, chewy center.
2. Spiced Orange Ginger Cookies: For a citrusy twist, add 1 tablespoon of freshly grated orange zest to the dough. The orange complements the warmth of the spices beautifully and adds a fresh, zesty flavor.
3. Chocolate-Dipped Ginger Cookies: Once the cookies are baked and cooled, dip half of each cookie into melted chocolate (dark or milk). Place them on parchment paper until the chocolate sets. The richness of chocolate adds a luxurious touch to the spicy cookie.
4. Ginger Molasses Cookies: For a deeper molasses flavor, increase the amount of molasses to ½ cup. This will give the cookies a darker color and a more intense flavor.
5. Gluten-Free Ginger Cookies: Swap out the regular flour for a gluten-free flour blend. Make sure your blend has xanthan gum, or add ½ teaspoon to help with the cookie’s structure. The cookies will be just as delicious without the gluten.
What to Pair with Ginger Cookies
Ginger cookies are delicious on their own, but if you want to take your dessert game up a notch, try pairing them with these ideas:
1. Tea: A hot cup of chai tea or Earl Grey pairs beautifully with ginger cookies. The spices in the cookies complement the warm flavors in these teas.
2. Coffee: If you’re a coffee lover, pair your ginger cookies with a strong brew, like a dark roast or espresso. The bitter notes of coffee balance the sweetness of the cookies.
3. Ice Cream: Ginger cookies and vanilla ice cream are a match made in dessert heaven. You can crumble the cookies on top or use them to make ice cream sandwiches.
4. Mulled Wine: For a festive touch during the colder months, serve ginger cookies with a glass of warm mulled wine. The spiced flavors of the wine and cookies complement each other perfectly.
Storing and Freezing Ginger Cookies
Storing Ginger Cookies: Once your cookies are completely cooled, store them in an airtight container at room temperature. They will stay fresh for up to one week. To keep them soft, you can add a slice of bread to the container—the bread helps maintain the moisture in the cookies.
Freezing Ginger Cookie Dough: If you’d like to prepare the dough ahead of time, ginger cookie dough freezes wonderfully. Roll the dough into balls and place them on a baking sheet lined with parchment paper. Freeze the dough balls until they’re solid, then transfer them to a freezer-safe container or bag. The dough can be frozen for up to three months.
When you’re ready to bake, you can bake the cookies straight from the freezer—just add a minute or two to the baking time.
Freezing Baked Ginger Cookies: You can also freeze the baked cookies if you want to save them for later. After baking, let the cookies cool completely, then place them in a single layer in a freezer-safe container. You can separate layers with parchment paper to prevent sticking. When you’re ready to enjoy them, let the cookies thaw at room temperature, or warm them in the microwave for 10-15 seconds.
Tips for Making the Best Ginger Cookies
- Use fresh spices: The spices are the star of this recipe, so make sure yours are fresh. Spices lose their potency over time, so if your cinnamon, ginger, or cloves have been sitting in the pantry for years, it might be time to refresh your stash.
- Don’t overbake: Ginger cookies are best when they’re slightly soft in the middle. They will continue to firm up as they cool, so take them out of the oven when the edges are set, but the centers are still soft.
- Chill the dough if needed: If your kitchen is warm, or the dough seems too soft, pop it in the fridge for 10-15 minutes before baking. This will help the cookies hold their shape and prevent excessive spreading.
Conclusion
These ginger cookies are a delicious blend of warm spices, perfect for any time you want a comforting treat. Whether you stick to the classic recipe or try one of the fun variations, you’re sure to end up with cookies that everyone will love. With simple ingredients and easy steps, you can whip up a batch in no time.
And don’t forget the pairings! Whether it’s a cozy tea time or a dessert with mulled wine, ginger cookies are incredibly versatile.
Happy baking!
Soft and Spiced Ginger Cookies
Ingredients
- 1 cup sugar
- 3/4 cup butter softened
- 1/4 cup molasses
- 1 egg
- 2 1/4 cups flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1/4 tsp nutmeg
- 1/2 tsp salt
Instructions
- Set the oven to 325°F (162°C).
- Cream together the sugar and butter until fluffy. Beat in the egg and molasses.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
- Gradually mix the dry ingredients into the wet ingredients to form a dough.
- Scoop tablespoon-sized dough balls, roll them in sugar (optional), and place them on a lined baking sheet.
- Bake for 11 minutes or until edges are set and centers are soft. Let cool for 5 minutes before transferring to a wire rack to cool completely.