Spiced Ginger Cookies

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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 – There’s no need to sift it.
• Ground ginger – Use ground ginger, not fresh ginger. Fresh ginger won’t distribute evenly and tastes too sharp.
• Baking soda – Don’t use the box that’s been deodorizing your fridge; keep a separate box just for baking.
• Ground cinnamon
• Salt – I use Kosher salt.
• Granulated sugar
• Vegetable oil – Canola or avocado oil works too.
• Egg – Large egg. Extra large works without adjustment.
• Fancy molasses – Also called mild or original molasses. Don’t use blackstrap molasses—it’s too bitter and will overpower the cookies.
• Crystallized ginger – Sometimes called candied ginger; I chop it finely so each bite has a little sweet heat.

How To Make Spiced Ginger Cookies

Scroll down for the full recipe card with exact measurements and printable instructions.

Preheat the oven to 350°F and line a baking sheet with parchment paper. This helps prevent sticking and ensures even baking.

In a medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, and salt until evenly combined. Set aside.

In a large bowl, beat the sugar and vegetable oil with a wooden spoon until smooth. Add the egg and molasses and mix until fully incorporated and glossy.

Add the dry ingredients to the wet ingredients and stir just until a dough forms. Fold in the chopped crystallized ginger, mixing gently so it’s evenly distributed.

Scoop the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet. Bake in the center of the oven for 7–8 minutes, until the cookies are cracked on top and set but still soft in the center.

Let the cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely before serving.

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.

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!