Nutmeg Ginger Cookies Recipe

Learn how to make the best homemade nutmeg ginger cookies with this easy baking recipe. The perfect balance of warm spices creates an irresistible aroma, while the special technique of chilling the dough ensures perfectly chewy centers with crisp edges every time. These holiday favorites come together in minutes!

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

12 mins

Serves:

24 cookies

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">230g all-purpose flour</li><li class="ingredients-single-item">2 tsp ground ginger</li><li class="ingredients-single-item">1 tsp freshly grated nutmeg (or ground nutmeg)</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 tsp baking soda</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">100g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">60g finely chopped crystallized ginger (optional)</li><li class="ingredients-single-item">50g granulated sugar (for rolling)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Microplane or nutmeg grater</li><li class="equipment-single-item">Cookie scoop or tablespoon measure</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper or silicone baking mats</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, ginger, nutmeg, cinnamon, cloves, baking soda, and salt. This thorough mixing ensures the spices are evenly distributed throughout the dough, giving you consistently flavored cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, cream butter and both sugars until light and fluffy, about 3-4 minutes. Don't rush this step - proper creaming incorporates air into the mixture which helps create the perfect cookie texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg and vanilla extract to the butter mixture, beating until fully incorporated and the mixture looks smooth and glossy. Scrape down the sides of the bowl to ensure everything is well mixed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Overmixing will develop the gluten in the flour, resulting in tough cookies, so mix just until no flour streaks remain.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>If using, fold in the chopped crystallized ginger using a spatula. Then cover the dough and refrigerate for at least 1 hour (or up to 24 hours). This chilling time is crucial as it allows the flour to fully hydrate and the flavors to meld together, while also firming the dough so your cookies don't spread too much when baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper or silicone mats. Place the extra 50g of granulated sugar in a small bowl for rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the chilled dough from the refrigerator. Using a cookie scoop or tablespoon, portion the dough into balls about 3cm in diameter (roughly 25-30g each). Roll each ball between your palms until smooth, then roll in the granulated sugar until completely coated.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the sugar-coated dough balls on the prepared baking sheets, leaving about 5cm between each cookie to allow for spreading. For a more attractive crackle pattern, you can gently press down on each ball to slightly flatten it.</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. The cookies will continue to firm up as they cool, so don't overbake them if you want that perfect chewy center.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. As they cool, you'll notice a beautiful crackled surface forming - this is the hallmark of a perfect spice cookie!</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once completely cooled, store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. If you prefer softer cookies, add a slice of bread to the storage container - the cookies will absorb moisture from the bread, keeping them beautifully chewy.</li></ol>

FAQs

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

What ingredients are used in Nutmeg Ginger Cookies?

Nutmeg Ginger Cookies combine all-purpose flour, warm spices (ground ginger, nutmeg, cinnamon, cloves), baking soda, salt, butter, white and brown sugar, an egg, vanilla extract, and optional crystallized ginger, finished with a sugar coating for that perfect crackle.

How to cook Nutmeg Ginger Cookies at home?

Learn how to cook Nutmeg Ginger Cookies by mixing your dry ingredients, creaming butter with sugars, adding egg and vanilla, then combining everything gently. After chilling the dough (crucial for texture!), roll into balls, coat with sugar, and bake at 180°C for 10-12 minutes until edges are set but centres remain soft for that perfect chewy texture.

Why is it important to chill the cookie dough before baking?

Chilling the dough for at least an hour is essential as it allows flavours to meld together, lets the flour fully hydrate, and firms up the butter. This prevents excessive spreading during baking, resulting in cookies with the perfect thickness, chewy centres and crisp edges.

Can I substitute fresh ginger for ground ginger in spiced cookies?

While fresh ginger provides a more intense flavour, it contains more moisture that can affect the cookie texture. If substituting, use 1 tablespoon finely grated fresh ginger for every teaspoon of ground ginger, but remove excess moisture by patting it dry first.

What creates that beautiful crackle pattern on top of spice cookies?

The signature crackle pattern forms when the sugar coating crystallises during baking as the cookie expands. The exterior sets quickly while the interior continues to spread, creating those characteristic cracks. Rolling the dough balls thoroughly in granulated sugar ensures the best crackle effect.

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