My old-fashioned soft Ginger Cookies are full of warm spices and chewy bits of crystallized ginger! They're the perfect, from-scratch treat for cozy New England winters and holidays.
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With flavors of ginger, cinnamon, clove, and molasses, the warmth of Ginger Cookies makes them a favorite in wintertime—especially New England wintertimes!
When that cold air sets in, the landscape gets frosted, and the wind starts to bite, we reach for spiced cookies to warm ourselves from the inside out.
With candied ginger, warming spices, and sugar, too, Ginger Cookies really do the trick!
In a nutshell... 🐿️
- What this is: This is an old-fashioned ginger cookies recipe packed with warming spices and chewy bits of spicy candied ginger.
- You'll love this part: They're very easy to make, and your whole house will fill with the cozy scent of holiday spices as they bake.
- How it's made: Mix wet and dry ingredients together, then chill the dough. Roll it into sugar-coated balls, then bake.
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Notes from fellow cooks:
"These were easily the most popular cookies we made for our family gathering this year. Everyone loved them!" —Anonymous
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A delicious, seasonal New England cookie
I love making batches of Ginger Cookies to enjoy alongside a mug of coffee or hot apple cider. It's just the perfect fall and winter cookie!
And every time I sink my teeth into these soft, slightly chewy cookies, I inevitably catch myself wondering why I don't make them year-round; I just don't want the enjoyment to end! After all, the ingredients are available all year long, so why not bake them all year long?
I was pondering this very topic recently with friends, and I think I figured it out. Whether it's asparagus tarts in spring, tomato sandwiches in summer, homemade soups in winter, or pumpkin cheesecake in fall, I think we New Englanders would rather wait in delicious anticipation to enjoy treats in their proper moment. In the same way we wait for the change of the seasons.
I can't imagine living in a place that doesn't have the distinct changes from one season to the next that we have in New England. I admit that sometimes winter hangs on just a little too long, but that bitter cold only makes the tender days of spring all the sweeter.
Are the summers here gorgeous? Of course, and every summer we all claim that we wish the season would last forever. But yet, I see that others get the same rush of delight that I do on the first, cool, early-fall day, when we have permission to tug a soft sweater out of the drawer.
There's a tinge of relief even, when, after months of frenetic energy that comes from squeezing every last drop of fun and adventure out of the warm summer days, we finally see the chance to slow our pace.
And, as long as we're gonna take a moment to slow down and relax, with a cozy sweater pulled 'round the shoulders, and a cuppa in hand, we might as well have a plate of spiced soft and chewy Ginger Cookies to nibble on, too.
Another classic!
Iced Pumpkin Cookies
They're made with real pumpkin and plenty of cinnamon and spices.
Why you'll love these Ginger Cookies
When you pick up a ginger cookie, you know what you're looking for: a sweet cookie with the taste of not just ginger, but also cinnamon, molasses, and clove. A little crunch from a crystalline sugar coating on the outside is lovely, too. My easy Ginger Cookies have all these elements, plus one more that all ginger lovers will be psyched to hear about: bits of candied ginger!
Chopped, crystallized ginger folded into the cookie dough gives the baked cookies little chewy bites that explode with intense ginger flavor.
And as delicious as they are, ginger cookies with crystallized ginger are also just wonderfully fragrant. If you love baking treats that fill the house with a delectable scent, then you'll really like this recipe!
Make a batch as ginger Christmas cookies. They're especially nice to share with friends in December, at cookie exchanges, or with Santa. I also included my Ginger Cookies in one of the first care packages I sent to my daughter when she was away at college!
Whether you make them as a food gift or just to fill up your cookie jar, this ginger molasses cookie recipe is one you MUST try.
🔪 How to make Ginger Cookies with Candied Ginger
Ingredients for Ginger Cookies:
- Candied ginger: Also called crystallized ginger. The chewy ginger candy is spicy and flavorful.
- All-purpose flour: King Arthur Baking is my go-to brand for all kinds of flour.
- Ground ginger: This spice gives the cookies their signature flavor. Check your ginger to make sure it hasn't expired!
- Baking soda and baking powder: These leavening agents give the cookies a lighter texture.
- Cinnamon, cloves, and cardamom: Classic ginger cookie spices, they bring a wonderful, warm flavor to the cookies.
- Unsalted butter: It creates a tasty and tender cookie. Use a good quality butter for the best flavor, like Cabot or Kate's brands.
- Vegetable shortening: This fat also creates a tender texture in the cookies.
- Brown and granulated sugars: Both sugars sweeten the cookies; brown sugar also adds moisture and a hint of molasses flavor.
- Egg: Use a large egg in this recipe.
- Molasses: Just a little of this thick, sticky sweetener adds a flavor to the cookies that pairs perfectly with the warming spices.
- Vanilla Extract: Use a good-quality extract like Nielsen-Massey Vanilla.
Chop the candied ginger
Cut each piece of candied ginger into little chunks.
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Mix the wet and dry ingredients
Whisk together the flour, spices, and leaveners. Stir the chopped candied ginger into the dry mixture. Beat the butter, shortening, sugars, egg, molasses, and vanilla together in a mixer until light and creamy. Add the dry mixture to the wet mixture, and pulse the mixer to slowly combine them. Chill the dough.
Roll the dough
Scoop then roll portions of dough by hand and coat them with sugar. Place them on baking sheets.
Bake
Bake the cookies, then remove them to a cooling rack. Then, eat them all up!
Need more ginger?
Ginger Cookie Chocolate Truffles
A rich chocolate truffle coated in spicy gingersnap crumbs!
Ginger Cookies FAQs
Yes, old-fashioned ginger cookies with candied ginger do freeze well. Let them cool completely, then place them in a single layer inside freezer-proof, resealable bags. Freeze the cookies for up to three months. Let them thaw still in the bags in the fridge.
These ginger cookies have a lot of SPICE, but things can get confusing if we call them "spicy cookies". The cookies are not spicy-hot (in the way chili peppers are.) What they have is a prominent spiced flavor, thanks to a blend of spices like cinnamon, cardamom, cloves, and ground ginger. There are also bits of candied ginger in the cookies; candied ginger does have a strong flavor and a little heat from that potency. However, diced and baked into these cookies, the effect is more of an intense ginger flavor than of spiciness.
Both candied ginger and crystallized ginger are created by simmering pieces of fresh ginger root in a sugar syrup, then coating them in sugar and drying. While candied ginger is technically simmered longer and is sweeter than crystallized ginger, the two names are often used interchangeably. Whether the ginger you pick up is labeled "candied" or "crystallized", they can both be used in this best Ginger Cookie recipe.
Ginger cookie tips:
- Keep the bowl of cookie dough in the fridge between batches: it will keep the dough from getting too soft and make it easy to handle.
- The flavor in these cookies is all about the spice, so it's important that your spices are fresh! Check the expiration dates on your spices and replace the old ones.
Don't just take my word for it...
"I made these for our work cookie club and they were a hit! I've already been sharing the recipe with co-workers."
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⬆️Pictured above: Ginger Cookies for Santa! The painted piece above was created by my mom, Kathy, and the pattern for it is an original "Nicklette" from Massachusetts artist Cynthia Erekson. See this and other folk art patterns at ReflectionsOfThePast.com.
Alright, I think I've tantalized you enough with the promise of cookies that are sweet and spicy and soft and chewy all at once. Let's get baking!
The recipe for Ginger Cookies with Candied Ginger is below. And, here are more of my favorite cookie recipes:
💬 Did you make and devour this recipe? Leave a comment below.
📖 Recipe
Ginger Cookies, With Candied Ginger
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Ingredients
- ½ cup (about 2¼ ounces) candied ginger
- 2½ cups all-purpose flour, unbleached
- 1½ tablespoons ground ginger
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground cardamom
- ½ cup unsalted butter, softened (4 ounces)
- ½ cup vegetable shortening
- ¾ cup granulated sugar, plus extra for rolling dough balls
- ¼ cup packed light brown sugar
- 1 egg
- 3 tablespoons molasses
- ½ teaspoon pure vanilla extract
Instructions
Mince the candied ginger:
- Use a sharp knife and cutting board. Slice each piece of candied ginger into thin strips, then slice the strips crosswise to make little chunks.
Make the dough:
- Combine the flour, ginger, baking soda, baking powder, cinnamon, salt, cloves, and cardamom in a large bowl. Stir in the minced candied ginger.
- Beat the butter, shortening, ¾ cup of granulated sugar, and the brown sugar together in the bowl of a stand mixer for about 4 minutes, until the mixture is light and fluffy.
- Mix in the egg. Add the molasses and vanilla extract, and mix these in as well.
- Add about half of the dry mixture into the bowl with the wet mixture. Pulse the mixer a few times to start to bring everything together. Add in the rest of the dry mixture. Pulse the mixer a few more times. Then, use a large spoon to finish mixing the dough together by hand.
- Place the bowl of dough in the fridge for 30 minutes.
Roll the dough balls:
- Preheat the oven to 350° F. Line a baking sheet with parchment paper. Pour some granulated sugar into a small bowl.
- Roll the dough by hand into balls about one inch in diameter. Then, roll the balls in the sugar to coat them thoroughly. Place the balls on the prepared baking sheet, about 2 inches apart.
- (Stash the rest of the dough in the fridge between batches.)
Bake the cookies:
- Bake the cookies for 11-12 minutes, until the cookies are lightly browned and the edges have begun to set. Remove the cookies to a cooling rack.
- Cool the cookies for at least 5 minutes before eating them. Once they're cool, store them in a tightly sealed container for up to 4 days.
- Makes about 38 cookies.
Notes
- Keep the bowl of cookie dough in the fridge between batches: it will keep the dough from getting too soft and make it easier to handle.
Nutrition
Dorene Fisher says
A wonderful Christmas cookie! Yes, it's a 5-star, though my tastebuds were hoping to run into larger ginger pieces. Next time--and there will definitely be a next time--I will introduce larger ginger "chunks" rather than cutting the pieces so small they melted.
Nancy Mock says
Hi Dorene! Thank you so much for the stars and review, I really appreciate it. You can absolutely use a larger dice of the candied ginger next time for more of a ginger bite. Merry Christmas to you!
Teri Richardson says
Directions easy to follow! Easy and fun to make. I measure out all of my ingredients in the beginning.
My first time ever making gingerbread anything and first time using candied ginger in a recipe.
Nancy Mock says
Teri, thank you very much for this feedback! I'm pleased that you found the recipe to be easy and fun. And now that you've made your first ginger-spiced cookie, I hope you'll be making and enjoying many more. Happy Holidays!
Missy says
I made the exactly to the recipe-it was first try. They are really good but I was hoping for more of a ginger bite. Next time I will add a tablespoon or two of grated fresh ginger.
Nancy Mock says
Thanks for trying the recipe, Missy!
Patricia says
These are so good! I used barley flour (with an extra 1/4 cup) because I don't eat wheat, a flax egg, and I didn't have any shortening so I just used butter but left them in the fridge for a couple of hours, 13 minutes to cook. A new holiday cookie for us.
Nancy Mock says
Hi Patricia, I'm so glad you were able to make some substitutions so that the recipe worked for you, and worked with ingredients you had on hand. Thank you for making my ginger cookies, and for the glowing review!
Sophie says
I made them exactly per the recipe (double batch) for our work cookie club and they were a hit! I think they even tasted better the second morning. I have already been sharing the recipe out with co-workers.
Nancy Mock says
I'm so happy to hear this, Sophie! Thank you so much for trying my ginger cookies and for sending your co-workers my way, too. 😍
Sara H. says
Thank you for sharing this recipe. I didn’t have shortening so I used vegetable oil and for the ground ginger I put 1 tablespoon instead of 1.5 tablespoons. The ginger cookies came out delicious. It was my first time attempting a ginger flavored cookie and didn’t know what to expect. The results were impressive, the taste and the chewy texture were spot on. I measured 2 oz balls of dough for each cookie and the time you recommend 11-12 mins worked every time for each tray I popped in the oven thank God. This is my new go to recipe for any candied ginger surplus in the pantry. I’ve already shared the recipe to a friend who enjoys ginger candy too.
Nancy Mock says
I'm glad you liked them, Sara!
Anonymous says
These featured in the Christmas cookies at our family gathering this year. (followed recipe exactly). Family loved them. Easily the most popular cookie we made this year.
Nancy Mock says
That's wonderful! I'm so happy to hear the Ginger Cookies turned out well and that they were a hit with your family. Thank you very much for making the recipe a part of your celebrations. Happy Holidays to you!