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Ginger Cookies

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These ginger cookies are packed full of ginger flavor! If you want a ginger cookie that packs a punch these are perfect for your holiday spread! 

These ginger cookies are packed full of ginger flavor! If you want a ginger cookie that packs a punch these are perfect for your holiday spread!

Ok, I’m not going to lie. I love anything sweet. In fact, lately, I have felt as though I cannot get enough sweets. I have probably eaten my weight in Peanut M&M’s (which by the way is my most favorite candy) and I seriously need to stop. Trust me I cannot afford to add any more inches to my waistline.

I spent most of my day reading food blogs.  Why? Mostly because I love them.  Does there need to be a more detailed answer than that? Ok ok ok.  To be honest I find a lot of food bloggers to be super witty, great cooks and bakers, and able to make anything look totally awesome.  How many times have you seen a chocolate chip cookie? Tons, but when you see the pictures all up close and personal you just start to crave the ooey-gooey goodness of the chocolate chip cookie.

I would love for someone to stumble upon my blog and feel the same way about what I’m putting out into computer land.  Loving food is something I’m hoping to pass upon anyone who finds their way to my site. So with that said let’s dive in.  I realize it’s February but I really want to share the most wonderful ginger cookies recipe that I made for Christmas.  They were a little chewy but a little crunchy.  The perfect cookie in my eyes. I added chopped crystallized ginger because I love ginger but you can always leave it out if you don’t prefer larger pieces of ginger in your cookies.  They also froze wonderfully which was a plus for me since I was making over ten different items for my Christmas platters.

These ginger cookies are packed full of ginger flavor! If you want a ginger cookie that packs a punch these are perfect for your holiday spread!

Looking for more cookie recipes? Try my peanut butter stuffed chocolate chip cookie bars, molasses ginger raisin cookies, dark chocolate blueberry olive oil cookies, espresso salted chocolate chip cookies, or my chocolate gingerbread cookies.

Ginger Cookies

Ginger Cookies

Yield: 30 cookies
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour


  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons ground ginger
  • 1- 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon fine salt
  • 5 cracks freshly ground black pepper
  • 3/4 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar, plus more for rolling the cookies
  • 1/4 cup dark brown sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unsulphured molasses
  • 2 tablespoons ginger preserves


  1. Whisk the flour, ginger, baking soda, cinnamon, allspice, mustard, salt, and black pepper together in a medium bowl.
  2. Beat the butter and the sugars with a hand mixer electric mixer on medium-high until light and fluffy, about 2 minutes.
  3. Scrape down the sides of the bowl.
  4. Add the egg yolk and vanilla and beat on medium speed until just incorporated about 20 seconds.
  5. Add the molasses and ginger preserves and continue beating until the batter is an even light brown color, 30 seconds more.
  6. Add the dry ingredients all at once, beating slowly to make a soft, smooth dough.
  7. Use a rubber spatula to make sure all ingredients are combined. Then beat again for 20 seconds.
  8. Cover the bowl with plastic and refrigerate the dough until firm, about 25 minutes.
  9. Put about 1/2 cup sugar in a small bowl.
  10. With a cookie scoop or a small ice cream scoop, portion the dough into a slightly heaping tablespoon for each cookie.
  11. Roll the dough, by hand, into balls.
  12. Roll the tops of the balls in the sugar, and space them 2 inches apart on a nonstick or lightly oiled cookie sheet.
  13. Refrigerate until firm, about 25 minutes. (The chilling is what gives this cookie a beautiful, crackly crunch on top, and a soft, chewy center.)
  14. Preheat oven to 375 degrees F.
  15. Bake until the top is crackly, and the insides peeking out through are dark and moist but not raw about 15 to 20 minutes.
  16. Briefly cool the cookies on the baking sheets, then transfer to racks to cool completely.
  17. Serve or store in a tightly sealed container for up to 3 weeks.
Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 55mgCarbohydrates: 23gFiber: 1gSugar: 10gProtein: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Did you make this recipe?

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Karen @ The Food Charlatan

Tuesday 23rd of September 2014

Brandy, I could have written this exact thing on my first blog post! I love how so many food blogs now are started because people love food blogs. It's pretty awesome. Look at you now! :)

Blogger Spotlight | Nutmeg Nanny |

Thursday 9th of May 2013

[...] Ginger Cookies [...]


Wednesday 22nd of August 2012

I just found your blog today and I am loving it!

Candy Bar Topped Brownies & Nutmeg Nanny Turns 2 Today!!! | Nutmeg Nanny

Monday 28th of February 2011

[...] Two Years Ago: Ginger Cookies [...]


Monday 9th of March 2009

I love ginger cookies. These look scrumptious!

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