Fresh Ginger Cookies
Cinnamon, nutmeg, molasses and ginger…there’s just something in that combination that screams holiday cookie baking! There’s also something wonderful about a bakery-sized ginger cookie. They always feel more special, especially when they’re super-soft and chewy. These fresh ginger cookies are a must-try!
My grandma Tina clipped this recipe from the Boulder Daily Camera years ago, after a favorite local bakery, Breadworks, shared their recipe for fresh ginger cookies. I’ve made them every year since! Give these a go and let me know what you think. I always enjoy hearing about your baking adventures, successes and failures!
How to Make Fresh Ginger Cookies
Makes 15 large cookies
3 cups plus 3 tbsp all-purpose flour
2 tsp cinnamon
1/2 tsp nutmeg (freshly ground preferred)
1/2 tsp salt
1 ½ tsp baking soda
1/4 tsp freshly ground pepper
1 cup unsalted butter (2 sticks), at room-temperature
½ cup sugar
½ cup brown sugar
3 tbsp finely minced or grated fresh ginger
1 egg
½ cup molasses (not blackstrap)
¼ cup granulated or turbinando sugar, for topping
GET READY
Stir together flour, cinnamon, nutmeg, salt, baking soda, and pepper with a whisk until well incorporated.
MAKE DOUGH
Cream softened butter with both sugars, until light and fluffy. Add fresh ginger and mix, followed by the egg, and the molasses, beating well after each addition and scraping sides of bowl down with a rubber spatula as needed. Add dry ingredients gradually and mix on low speed until just combined.
FORM DOUGH INTO BALLS & CHILL DOUGH
With palms of your hands, roll cookies into balls about the size of large golf balls. Refrigerate the dough at this point for about 30 minutes. Remember to preheat your oven 350 degrees F while your cookie dough is chilling and set the oven rack to the middle position.
SHAPE INTO DISCS & BAKE
Flatten dough balls into discs and dredge in the topping sugar. Bake cookies for 10-12 minutes. Let cookies rest on cookie sheet for at least a few minutes until firm enough to remove with a spatula onto cooling rack to cool completely.
Tips for Making Beautiful Fresh Ginger Cookies
- I’ve found success baking my cookies in the lower third of the oven as I find they spread more and get that lovely cracked look. Conversely, if you prefer your cookies puffier, bake them in the center of the oven.
- Resist the temptation to over-bake these cookies. They’re big and they will seem “dough-y” when you remove them from the oven, but they will continue to cook on the baking sheet while they rest.
DID YOU MAKE THIS RECIPE?
If you make these, be sure to leave a comment and give this recipe a rating! And of course, don’t forget to tag me on Instagram (@lane_bakery). I love seeing everything you create!
YOU MAY ALSO ENJOY THESE OTHER COOKIE RECIPES:
Swedish Tea Rings – Classic Jam Thumbprint Cookies
No-Chill Cinnamon-Sugar Cut-Out Cookies
Ultra-Thin Chocolate Chunk Cookies
Cardamom Cookies with Brown Butter Icing
Cappuccino Flats
Fresh Ginger Cookies
Ingredients
- 3 cups plus 3 Tbsp flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg freshly ground preferred
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 1/4 tsp black pepper freshly ground
- 1 cup unsalted butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3 tbsp finely minced fresh ginger or grated with microplane or fine side of box grater
- 1 egg
- 1/2 cup molasses not blackstrap
- 1/4 cup turbinando sugar or regular granulated sugar for topping
Instructions
- GET READY: Stir together flour, cinnamon, nutmeg, salt, baking soda, and pepper with a whisk until well incorporated.
- MAKE DOUGH: Cream softened butter with both sugars, until light and fluffy. Add fresh ginger and mix, followed by the egg, and the molasses, beating well after each addition and scraping sides of bowl down with a rubber spatula as needed. Add dry ingredients gradually and mix on low speed until just combined.
- FORM DOUGH INTO BALLS & CHILL DOUGH: With palms of your hands, roll cookies into balls about the size of large golf balls. Refrigerate the dough at this point for about 30 minutes. Remember to preheat your oven to 350 degrees F while your cookie dough is chilling and set the oven rack to the middle position.
- SHAPE INTO DISCS & BAKE: Flatten dough balls into discs and dredge in the topping sugar. Bake cookies (at 350) for 10-12 minutes. Let sit on cookie sheet for a few minutes until firm enough to remove with a spatula onto cooling rack to cool completely.
Notes
- Recipe shared by Boulder Daily Camera from Breadworks Bakery in Boulder, Colorado
We’ve tried a few other recipes for soft chewy ginger cookies but this one blows them all out of the water. Followed the recipe to the T and the cookies were fantastic. Warm, soft, chewy, and delicious. Thanks for the recipe!
These were the best ginger cookies! Easy to make and turned out great.. The real ginger made all the difference. We ate all the cookies so had to make more. So good. Thank you .
Have you ever frozen the dough balls prior to baking?
Hi Basia! I have not with this recipe, but I’m sure they’ll turn out just fine that way! Just add a minute or two to the baking time if you’re baking them right out of the freezer.
I’ve been searching for a soft ginger cookie recipe just like this . It’s outstanding! Having tried both grating the ginger and finely chopping, I prefer the chopped version for that extra gingery bite.
Thanks, Loretta! I’m so glad you enjoy them. Thanks for the comment!