Ginger Cookies

A truly great ginger cookie begins with the warm layering of bold spices and dark, rich sugars. Molasses is the secret ingredient here — it keeps the cookies delightfully soft and chewy for days by locking in moisture. Paired with the deep sweetness of brown sugar, it creates a beautifully complex flavor that anchors the bold kick of ginger, cinnamon, and cloves.

What makes these cookies truly special is the contrast between the crisp outside and the soft, chewy center. Rolling each ball of dough in granulated sugar before baking serves a delightful dual purpose: it creates a sparkling, crunchy crust and encourages those beautiful, signature cracks across the surface. As the cookies spread in the oven, the sugar coating breaks apart, resulting in the irresistible crinkled look we all love.

The Art of the Perfect Crinkle

Oven temperature is everything when it comes to ginger cookies. A steady 350°F allows the sugar-coated exterior to set quickly while the baking powder and eggs inside expand, forcing the surface to crack into those gorgeous, deep fissures. The result is a beautifully textured cookie that fills the kitchen with the warmth of holiday spices.

Scooping the dough into consistent 1 1/2-inch balls is the simple trick that ensures every cookie bakes evenly from edge to center. This small step of uniformity prevents the edges from over-browning while the middles stay perfectly soft and chewy. The resulting cookies are as beautiful to look at as they are satisfying to bite into.

Jorj Morgan

Ginger Cookies

These classic ginger cookies deliver a comforting warmth with every bite, featuring a fragrant blend of cinnamon, cloves, and ginger, beautifully finished with a sparkling sugar crust. Their cracked tops promise a perfect balance of crisp edges and a soft, chewy center, ideal for sharing a moment of pure delight.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 36 cookies

Course: Dessert

Ingredients Method

Ingredients

  

Base Dry Spices

• 2 1/2 cups unbleached all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt

Base Wet & Dairy

• 3/4 cup unsalted butter room temperature (1 1/2 sticks)
• 1 cup brown sugar
• 1/3 cup molasses
• 1 large egg

The Crystalline Finish

• Granulated sugar for rolling

Method

 

Whisk the Dry Ingredients

1. Preheat the oven to 350°F. Line a heavy-duty baking sheet with professional parchment paper.
2. In a medium vessel, whisk together the flour, baking powder, ground ginger, cinnamon, cloves, and salt to ensure a uniform distribution of the warm spice profile.

Mix the Dough

1. Using a stand mixer fitted with the paddle attachment, whip the butter on medium-high speed until it achieves a creamy, aerated state.
2. Incorporate the brown sugar, molasses, and egg. Mix until the mixture is smooth and the molasses is fully integrated.
3. Gradually add the dry ingredient mixture in three distinct stages, mixing on low speed until just combined. The resulting dough should be dark, aromatic, and slightly tacky.

Shape & Bake

1. Using a tablespoon or a small cookie scoop, form the dough into 1 1/2-inch spherical balls.
2. Roll each ball in a bowl of granulated sugar until the surface is entirely coated in a crystalline layer.
3. Arrange the balls on the prepared baking sheet, allowing space for spreading during the bake.
4. Bake for 10 to 12 minutes, or until the tops achieve their signature cracked pattern and are firm to a light touch.
5. Transfer the cookies to a stainless steel wire rack to cool completely before storage or presentation.