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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 can never have enough cookies, from hazelnut cookies to brown butter chocolate chip cookies to chocolate sugar cookies.
And these ginger cookies are for people who aren't fans of gingerbread. They aren't rock-hard but still have that lovely ginger flavor. Plus they are so easy to prepare.
Why This Recipe Works
- For ginger lovers - no I don't mean redheads. This cookie is meat for people who love the flavor of ginger. You don't just have the ground ginger, but crystalized ginger as well.
- Simple - there is no rolling out dough and shaping these. You let the freezer harden the dough a little bit and then scoop and bake!
- Texture - these are soft and chewy in the center like a more traditional cookie. If you are a fan of the more gingerbread cookies, I've got those too.
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Ingredient Notes
- All-purpose flour - has the right amount of gluten to give the cookies a good structure.
- Spices - can't have ginger cookies without warm spices like ginger and allspice. The secret ingredient is the cayenne pepper which gives an added kick.
- Baking soda - helps the cookies rise.
- Unsalted butter - need the fat to help the cookies melt in your mouth.
- Sugar - the combination of light brown and granulated sugar gives you the right flavor and sweetness.
- Molasses - adds a warm, sweet, somewhat smoky flavor which also contributes to a slight chew and color of the cookies.
- Candied ginger - an extra taste of ginger never hurts.
Ingredient Swaps
Like any recipe, you can mix up what you use. Some variations include:
- Whole wheat flour can be used instead of all-purpose flour if you want a more nutty flavor.
- While I use the combo of light brown and granulated sugar, you can use one of all or the other. Just keep in mind the structure will be different. You can also use dark brown sugar.
- While molasses is more traditional, you can also use honey, maple syrup or barley malt syrup.
Step-by-Step Photos
Please note full ingredient list and instructions of these ginger cookies can be found in recipe card below.
Whisky together the dry ingredients except for the sugars in a medium bowl and set aside.
Beat together the butter and sugars until fluffy.
Add the molasses and egg, beating until combined. Slowly add the dry ingredients and candied ginger, mixing until just combined.
Form dough into a disc and place in freezer for 30 minutes. Scoop golf ball size cookies. Press flat and dip in the sugar.
Add to a parchment-lined baking sheet and bake at 350°F for 12-15 minutes or until brown.
FAQs
These are not gingerbread cookies which are meant to be hard. They are more similar to a regular cookie that is soft/chewy in the middle.
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!
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.
You can freeze unbaked cookie dough for up to three months. I recommend forming into the balls first and then freeze on a cooking sheet. Just thaw overnight in the fridge and continue to step 4.
The cookies will last in an airtight container for up to a week. You can also place in the freezer for up to 3 months.
Pro Tips/Recipe 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.
Other Cookie Recipes
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 ½ cups all-purpose flour
- 1 tablespoon ground ginger
- 2 ¼ teaspoon baking soda
- ½ teaspoon ground allspice
- ½ teaspoon salt
- ½ cayenne pepper
- 1 ½ sticks unsalted butter (¾ cup), at room temperature
- ½ cup packed light brown sugar
- ½ cup granulated sugar, plus ⅓ cup for rolling cookies
- 6 tablespoon molasses
- 1 large egg
- ½ 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.
Chris says
Love your moms cookies!
Karly says
These look so delicious! Love that you used cayenne!
Ryan says
Thanks. Adds just the right amount of heat!
Jennifer Collins says
Love these cookies! Just made a double batch for a cookie exchange tomorrow!
Ryan says
They are one of my mom's most popular cookies!
Shannon Douglas says
Ryan, Can't wait to try this recipe! But, is "Candied Ginger" the same thing as "Crystallized Ginger"? So many different kinds out there. Want them to taste just like your Mom's! Can you tell me the "brand" you used, please? Thanks! Shannon (P.S. I live in Orlando!)
Jennifer Collins says
I buy the candied ginger at Trader Joe's. The 8oz bag makes 2 batches of cookies for me!
Sarah Sheridan says
Would it mess up the recipe to do a little less or a little more molasses? I've used this recipe once before and I feel like more than 6 tablespoons would be overpowering, but I lost count and don't know if I put in 5 or 6, lol.
Ryan says
I honestly can't tell you but the texture/flavor would change.