Spiced Ginger Cookies Recipe
Perfectly crisp on the outside with a chewy center, these deeply aromatic spiced ginger cookies balance warming spices with rich molasses and crystallized ginger for a sophisticated twist on a classic favorite.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">350g plain flour</li><li class="ingredients-single-item">2 tsp ground ginger</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground cloves</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</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">200g granulated sugar, plus extra for rolling</li><li class="ingredients-single-item">1 large egg, at room temperature</li><li class="ingredients-single-item">1 tbsp fresh ginger, finely grated</li><li class="ingredients-single-item">80ml dark molasses (or black treacle)</li><li class="ingredients-single-item">50g crystallized ginger, finely chopped (optional)</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 (stand or handheld)</li><li class="equipment-single-item">Microplane (for fresh ginger)</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. 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 together the butter and sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy. This process incorporates air into the mixture, helping create that perfect cookie texture with slightly crisp edges and chewy centers.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Beat in the egg until completely incorporated, then add the freshly grated ginger and molasses. Mix until smooth and uniform in color — don't worry if the mixture looks slightly curdled, it will come together when you add the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the flour mixture to the wet ingredients on low speed, mixing just until no dry flour remains. Overmixing at this stage can develop too much gluten, resulting in tough cookies. Fold in the crystallized ginger if using.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cover the dough and refrigerate for at least 1 hour (or up to 24 hours). This resting period allows the flour to hydrate fully and the flavors to meld, while the chilled dough will spread less during baking, creating thicker, chewier cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper. Place about 100g of granulated sugar in a small bowl for rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the dough from the refrigerator and scoop out portions using a tablespoon or cookie scoop (approximately 30g each). Roll each portion into a ball between your palms, then roll in the granulated sugar until completely coated. The sugar creates that beautiful crackled appearance 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 or the bottom of a glass.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 10-12 minutes until the edges are set but the centers still appear slightly soft. The cookies will continue to firm up as they cool. Look for that characteristic crackled surface – this means you've achieved the perfect texture balance between crisp and chewy.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This brief resting period on the hot sheet helps them set properly before moving.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Store in an airtight container at room temperature for up to 5 days. To maintain their chewy texture, place a slice of bread in the container; the cookies will absorb moisture from the bread, keeping them soft and delicious.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why do ginger cookies develop cracks on top during baking?
The characteristic cracks form when the cookie's exterior sets while the interior continues to spread during baking. The sugar coating crystallizes first, creating a firm shell, while the rising action of baking soda causes the cookie to expand, breaking through the hardened surface.
How can I ensure my ginger cookies stay chewy rather than becoming crisp throughout?
For perfectly chewy ginger cookies, avoid overbaking (remove when edges are set but centers look slightly underdone), properly chill the dough before baking, use the right proportion of molasses for moisture, and store with a slice of bread which helps maintain moisture levels.
Can I freeze ginger cookie dough for baking later?
Absolutely! Roll the dough into balls, coat in sugar, then freeze on a baking sheet before transferring to a freezer container. When ready to bake, place the frozen dough balls directly on baking sheets and add 1-2 extra minutes to the baking time. The dough keeps well for up to 3 months.
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