Cinnamon Ginger Cookies Recipe

Learn how to make the best homemade cinnamon ginger cookies with this easy baking recipe. These chewy spiced cookies feature the perfect balance of warming cinnamon and zingy ginger, with crisp edges and soft centers. The secret is in properly creaming the butter and using both ground and fresh ginger for maximum flavor.

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

12 mins

Serves:

24 cookies

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">2 tsp ground ginger</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/2 tsp ground cloves</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">1 large egg, at room temperature</li><li class="ingredients-single-item">1 tbsp fresh ginger, finely grated (optional but recommended)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp molasses (or golden syrup)</li><li class="ingredients-single-item">50g crystallized ginger, finely chopped (optional)</li><li class="ingredients-single-item">60g granulated sugar (for rolling)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Electric mixer (hand or stand)</li><li class="equipment-single-item">Microplane or fine grater (for fresh ginger)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a medium bowl, whisk together the flour, cinnamon, ground ginger, nutmeg, cloves, baking soda, and salt until thoroughly combined. This even distribution of spices and leavening ensures consistent flavor and texture throughout your cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, cream the softened butter with both sugars using an electric mixer on medium speed for 3-4 minutes until light and fluffy. This extended creaming creates air pockets that help the cookies rise and develop their perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Beat in the egg until fully incorporated, then add the freshly grated ginger, vanilla extract, and molasses. Mix until smooth and well combined, scraping down the sides of the bowl as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the dry ingredients to the wet mixture on low speed, mixing just until no flour streaks remain. Overmixing at this stage can develop gluten and make your cookies tough, so be gentle.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>If using, fold in the chopped crystallized ginger with a spatula. Cover the dough and refrigerate for at least 1 hour (or up to 24 hours). This resting period allows the flavors to meld and the flour to fully hydrate, resulting in better flavor and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 180°C and line baking sheets with parchment paper. Place the rolling sugar in a small bowl. Remove the chilled dough from the refrigerator.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a tablespoon or cookie scoop, portion the dough into 24 equal balls (about 30g each). Roll each ball in the granulated sugar, ensuring they're completely coated. The sugar creates that beautiful crackled exterior as the cookies bake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the cookie balls on the prepared baking sheets, spacing them about 5cm apart as they will spread during baking. Slightly flatten each ball with your palm for even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers still look slightly soft. For chewier cookies, pull them out when they still look slightly underdone in the center; for crispier cookies, bake 1-2 minutes longer.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cookies to cool on the baking sheet for 5 minutes – they're finishing their internal baking during this time. Then transfer them to a wire rack to cool completely. The cookies will firm up as they cool but maintain that perfect chewy center.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, these cookies freeze beautifully for up to 3 months. The dough balls can also be frozen before baking – just add 1-2 extra minutes to the baking time when baking from frozen.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cinnamon Ginger Cookies Recipe?

These delightful cookies require plain flour, ground spices (cinnamon, ginger, nutmeg, cloves), baking soda, salt, butter, granulated and brown sugars, egg, fresh ginger, vanilla extract, molasses, and optional crystallized ginger. They're finished with a sugar coating for that perfect crackle.

How to cook Cinnamon Ginger Cookies Recipe at home?

Learn how to cook Cinnamon Ginger Cookies by first combining dry ingredients, then creaming butter with sugars before adding egg, ginger, vanilla and molasses. Gradually mix in dry ingredients, chill the dough, roll into balls, coat with sugar, and bake at 180°C for 10-12 minutes until edges are set but centres remain slightly soft for that perfect chewy texture.

Why do my spiced cookies go flat when baking?

Flat cookies typically result from butter that's too warm, insufficient chilling of dough, or expired baking soda. For perfectly shaped spiced cookies, ensure your butter is softened not melted, chill dough for at least an hour, and check that your baking soda is fresh and active.

Can I make these ginger spice cookies without molasses?

Yes! If you don't have molasses, substitute with golden syrup, honey, or dark brown sugar dissolved in 1-2 teaspoons of warm water. Each alternative will slightly alter the flavour profile, with golden syrup offering the closest match to the traditional rich, warm taste.

How can I make my spiced cookies chewier in the centre?

For chewier centres in spiced cookies, slightly underbake them by removing from the oven when edges are set but centres look slightly underdone. Use more brown sugar than white, and incorporate ingredients like molasses or honey which add moisture. Store with a slice of bread to maintain softness.

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