Loaded with ground ginger, candied ginger and a pinch of cayenne pepper, these ginger cookies are soft and chewy and might just be the best ginger cookie out there.
You may be wondering why I’m posting a ginger cookie recipe at the beginning of April. Well for two reasons – 1. It’s actually right behind the dark chocolate salted caramel cookies as my mom’s most popular cookie at Heartsong Cookies and 2. Tomorrow is Jo’s birthday, who was my stepdad’s mother and was the number 1 fan of this cookie which led to my mom actually naming it after her – The Jo!
So I figured there really couldn’t be a better reason to share these big soft ginger cookies right now. They are actually inspired by Martha Stewart’s giant ginger cookies but Mike (my stepdad) decided to add some cayenne pepper and candied ginger to take them to another level. Ever since adjusting the recipe, my mom can’t make them fast enough.
Just a couple of weeks ago she was actually in town and wanted to use part of the time here to make a video of this specific ginger cookie. So in the early afternoon on a Sunday before she flew back to Orlando, my mom, Lauren and myself set to work in making some of these chewy ginger cookies specifically so we could share today, but also make the video you see in this post. Alas the secret is out on one of my mom’s most popular cookies. And another secret is the creator is actually her husband, who she lovingly refers to as the cookie scientist. So if you like ginger cookies but want something with a twist, this recipe is for you.
What Ingredients are in these Ginger Cookies Recipe?
- All-purpose flour
- Spices – ground ginger, ground allspice, salt, cayenne pepper
- Baking soda
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Molasses
- Egg
- Candied ginger
How to Make Ginger Cookies
- In a medium bowl, whisk together the dry ingredients except for the sugars and set aside.
- In a stand mixer, beat the butter and sugars until fluffy. Then add the molasses and egg and beat until combined. Slowly add the flour, beating on low speed and then add the candied ginger and mix until just combined.
- Place in freezer for 30 minutes, then scoop golf ball size cookies on parchment-lined baking sheet. Press flat with palm of your hand and sprinkle with some additional sugar.
- Bake at 350°F for 12-15 minutes or until brown. Transfer to a cooling rack to cool.
Why Use Cayenne Pepper in these Cookies?
Yes ginger has a little heat to it, but by adding just a little bit of cayenne you get this subtle heat right at the end that compliments the cookie perfectly. Just trust me on this one!
What Can I Substitute for Molasses?
I’ve been asked if molasses can be substituted and while I wouldn’t recommend it as it adds the necessary flavor, it can be done. First instead of using light brown sugar, use dark brown sugar as it actually has more molasses in it. Then replace the molasses with either honey or dark corn syrup.
Tips for Tasty Ginger Cookies
- Whisk together the flour, ginger, baking soda, allspice, salt and cayenne pepper so there are no clumps and everything is distributed evenly.
- Speaking of cayenne pepper, do not skip out on using this. It adds just the right amount of heat to the cookie.
- Use a combination of brown sugar and granulated sugar so you don’t overload the cookie with molasses as you are adding molasses separately.
- Candied ginger is important in adding extra ginger flavor and crunch.
- Place the dough in the freezer for 30 minutes so when you bake it doesn’t spread too much.
- Flatten the dough a round 3 inch disk and sprinkle additional sugar on top before baking.
Other Cookie Recipes
Watch How to Make Ginger Cookies
If you’ve tried these Ginger Cookies or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Ginger Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tbsp ground ginger
- 2 1/4 tsp baking soda
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 1/2 cayenne pepper
- 1 1/2 sticks unsalted butter (3/4 cup), at room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
- 6 tbsp molasses
- 1 large egg
- 1/2 cup candied ginger, roughly chopped
Instructions
- In a medium bowl, whisk together the flour, ground ginger, baking soda, ground allspice, salt and cayenne pepper. Set aside.
- In a stand mixer with paddle attachment, cream together butter, light brown sugar and granulated sugar until light and fluffy, about 2-3 minutes. Beat in molasses and egg until combined.
- With mixer on low speed, slowly add flour mixture and mix until just combined. Add candied ginger and mix until combined. Flatten dough into large disk and place in freezer for 30 minutes.
- Preheat oven to 350°F and line baking sheet with parchment paper. Using an ice cream scoop, scoop a large golf ball size dough and roll in sugar. Place on baking sheet and flatten with palm of your hand until it's about 3" in diameter. Sprinkle some sugar on top. Repeat with remaining dough.
- Bake for 12-15 minutes or until brown, rotating the pan halfway through. Cool cookies on wire rack.
Notes
- Whisk together the flour, ginger, baking soda, allspice, salt and cayenne pepper so there are no clumps and everything is distributed evenly.
- Speaking of cayenne pepper, do not skip out on using this. It adds just the right amount of heat to the cookie.
- Use a combination of brown sugar and granulated sugar so you don't overload the cookie with molasses as you are adding molasses separately.
- Candied ginger is important in adding extra ginger flavor and crunch.
- Place the dough in the freezer for 30 minutes so when you bake it doesn't spread too much.
- Flatten the dough a round 3 inch disk and sprinkle additional sugar on top before baking.
Love your moms cookies!
These look so delicious! Love that you used cayenne!
Thanks. Adds just the right amount of heat!