I’m sure everyone has heard about ginger cookies. These Spiced Ginger Cookies, however, have double the ginger flavor and a touch of cinnamon to temper the ginger flavor. Not only do they have ground ginger in them, but chunks of crystallized ginger, so they have pleasant little gingery chunks in them. They’re doubly delicious!
Crystallized, or candied ginger is the secret to these amazing cookies. You can find crystallized ginger in the baking aisle, or sometimes in the snack aisle near the peanuts and nuts. What is crystallized ginger? It’s chunks of fresh ginger that have been coated in sugar and dried. The sugar tempers the gingery bite but leaves behind big sugar flavor.
These cookies are super easy to make. They’re also made with no butter, so they’re a little cheaper to make. They’re loaded with big ginger flavor, and they’re a must-have in my cookie exchange tins. Great at Christmas or anytime you’re in the mood for an amazing cookie, these Spiced Ginger Cookies are fabulous!
Ingredients
- All-purpose flour
- Ground ginger
- Baking soda
- Ground cinnamon
- Salt
- Granulated sugar
- Vegetable oil
- Egg
- Fancy molasses
- Crystallized ginger – Sometimes called candied ginger. Chopped.
How To Make Spiced Ginger Cookies
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Mix the dry ingredients in a medium bowl by whisking together the flour, ground ginger, baking soda, cinnamon, and salt until well combined.
- Beat the sugar and vegetable oil in a large bowl, using a wooden spoon until smooth.
- Add the egg and molasses, continuing to beat until fully mixed.
- Combine the flour mixture with the wet mixture and mix until the dough starts to come together.
- Fold in the chopped crystallized ginger and mix until combined.
- Form the dough into 1-inch balls using a cookie scoop or a large spoon, then place them on the parchment-lined baking sheet about 2 inches apart.
- Bake in the center of the preheated oven for 7 to 8 minutes, until the cookies look set and cracked on top but still slightly soft in the center.
- Cool on the baking sheet for 1 minute, then carefully transfer the cookies to a wire rack to cool completely.
- Serve and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Make sure your molasses is fresh. Molasses give the cookies that rich, deep flavor, and old molasses can lose its intensity.
- Don’t overbake! The cookies should look slightly underdone when you take them out of the oven. They’ll firm up as they cool, giving them a perfect chewy texture.
Recommended
Serving Suggestions
Pair these spiced ginger cookies with a cup of chai or a latte for the ultimate fall treat. For dessert, serve them alongside vanilla ice cream or use them to create ice cream sandwiches!
Storage
Store your spiced ginger cookies in an airtight container at room temperature for up to 5 days. If you’d like to freeze them, layer the cookies between sheets of parchment paper in a freezer-safe container. They’ll keep in the freezer for up to 3 months—just let them thaw at room temperature when you’re ready to enjoy!
Spiced Ginger Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup granulated sugar
- ⅔ cup vegetable oil
- 1 egg
- ¼ cup fancy molasses
- ½ heaping cup crystallized ginger chopped
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, and salt until well combined.
- Beat the the sugar and vegetable oil together until smooth.
- Add the egg and molasses, continuing to beat until fully mixed.
- Combine the flour mixture with the wet mixture in batches, beating just until the dough starts to come together.
- Fold in the chopped crystallized ginger and mix until combined.
- Form the dough into 1-inch balls using a cookie scoop or a large spoon, then place them on the parchment-lined baking sheet about 2 inches apart.
- Bake in the center of the preheated oven for 7 to 8 minutes, until the cookies look set and cracked on top but still slightly soft in the center.
- Cool on the baking sheet for 1 minute, then carefully transfer the cookies to a wire rack to cool completely.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- Make sure your molasses is fresh. It’s the ingredient that gives the cookies that rich, deep flavor, and old molasses can lose its intensity.
- Don’t overbake! The cookies should look slightly underdone when you take them out of the oven. They’ll firm up as they cool, giving them that perfect chewy texture.