Honey Ginger Cookies Recipe
Crisp-edged, chewy-centered cookies infused with warming ginger and sweet honey notes that create the perfect balance of spice and sweetness in every bite.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking soda</li><li class="ingredients-single-item">2 tsp ground ginger</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground cloves</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">150g granulated sugar, plus extra for rolling</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">60ml honey</li><li class="ingredients-single-item">60ml molasses (or black treacle)</li><li class="ingredients-single-item">50g crystallized ginger, finely chopped</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Cookie scoop or tablespoon measure</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt until well combined. This thorough mixing ensures the spices distribute evenly throughout the dough for consistent flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, cream the softened butter and sugar together using an electric mixer on medium-high speed for 3-4 minutes until light and fluffy. This creaming process incorporates air into the mixture, which helps create cookies with the perfect texture - crisp edges and chewy centers.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg to the butter mixture and beat until fully incorporated, about 1 minute. Pour in the honey and molasses, then mix until smooth and well combined. The mixture might look slightly curdled at this stage, but don't worry - that's perfectly normal!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies. Fold in the chopped crystallized ginger, distributing it evenly throughout the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cover the dough and refrigerate for at least 30 minutes. This chilling step is crucial as it firms up the butter, preventing the cookies from spreading too much when baking and intensifies the flavors as the spices meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place some extra granulated sugar in a small bowl. Using a cookie scoop or tablespoon, portion the dough into 24 equal balls (about 30g each). Roll each ball between your palms until smooth, then coat completely in sugar. The sugar coating creates a beautiful crackle effect as the cookies bake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the cookie balls on the prepared baking sheets, spacing them about 5cm apart as they will spread during baking. For chewier cookies, leave them as balls; for flatter, crisper cookies, gently press down with the bottom of a glass.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 10-12 minutes until the edges are set but the centers still look slightly soft. Look for a crackled top appearance and golden brown edges. Don't overbake - the cookies will continue to firm up as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cookies to cool on the baking sheets for 5 minutes, during which time they'll firm up slightly while retaining their chewy centers. Then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days, or freeze for up to 3 months.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make these ginger cookies without molasses?
Yes, you can substitute the molasses with an equal amount of additional honey, though the cookies will be lighter in colour and slightly less complex in flavour. Dark brown sugar mixed with a bit of water can also work as an alternative, maintaining some of that deep, caramelised taste.
What makes these spiced cookies chewy in the centre while crisp at the edges?
The perfect texture comes from the combination of properly creaming butter and sugar, the moisture from honey and molasses, and the critical step of not overbaking. Removing the cookies when edges are set but centres still appear slightly soft ensures they'll firm up while cooling yet remain delightfully chewy.
How can I store these cookies to maintain their freshness?
Store these spiced cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months, or freeze portions of raw dough (pre-rolled in sugar) to bake fresh cookies whenever you like - just add 1-2 minutes to the baking time.
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