Beautifully fragrant and perfect for the holidays or any old time. Soft Ginger Cookies With Candied Ginger are loaded with spice and sweetness.
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There's no wrong time to whip up a batch of the best Ginger Cookies. They're especially nice in December when made to share at Christmastime for cookie exchanges, or for Santa.
Though flavors like ginger, cinnamon, clove, and molasses have a wintertime vibe, make this recipe for ginger cookies any time! I included Soft Ginger Cookies in one of the first college care packages I sent when my daughter was still in college. They're one of those cookies that really hit the spot when you're missing everyone back home!
Whether for a food gift or just to fill your cookie jar, this is a recipe you should definitely try.
Why you'll love these treats
The intense ginger flavor in these cookies is really lovely, with spices like ginger, cinnamon, and clove. Soft Ginger Cookies also have tiny bits of crystallized ginger throughout, which gives them a little bite —both in spice and texture!
The cookies are so fragrant. If you love baking treats that fill the house with delectable scents then you'll really like this one!
I do hope you'll add my Ginger Christmas Cookies recipe to your list of cookie exchange recipes! (And I hear this is one of Santa's favorites, too. Just saying...)
However, delicious cookies like these are welcome any time of the year: that spice will warm you up in cold weather, or make for tasty ice cream sandwiches during the summer!
🔪 How to make Soft Ginger Cookies With Candied Ginger
Ingredients:
- Candied Ginger: Also called crystallized ginger.
- All-Purpose Flour: King Arthur Flour is my go-to brand
- Ground Ginger: To give the cookies their signature flavor
- Baking Soda and Baking Powder: These help the cookies to rise
- Cinnamon, Cloves, and Cardamom: They give q wonderful spice flavor to the cookies
- Unsalted Butter: For flavor and tenderness
- Shortening: This also creates a tender cookie and helps the texture
- Brown and Granulated Sugars: For sweetness, color, and moisture
- Egg: Use a large egg
- Molasses: Just a little, it tastes wonderful with the spices
- Vanilla Extract: Use a good quality extract like Nielsen-Massey Vanilla
Step 1: Chop the candied ginger
Use a sharp knife and a cutting board. Cut each piece of candied ginger into strips, then cut the strips crosswise into little chunks.
Step 2: Mix the dry ingredients
Whisk together the flour, spices, and leaveners. Stir the chopped candied ginger into this dry mixture.
Step 3: Blend the wet ingredients
Beat the butter, shortening, and sugars together in a mixer for 4 minutes until light and creamy. Beat in the egg, molasses, and vanilla.
Step 4: Mix the wet and dry together
Add half of the dry mixture to the wet mixture, and pulse the mixer to slowly combine them. Add in the rest and stir the mixture to combine everything. Chill the dough.
Step 5: Roll the dough
Roll portions of dough by hand and coat them with sugar. Place them on a baking sheet.
Step 6: Bake
Bake the cookies, then remove them to a cooling rack.
FAQs
Yes, these cookies will 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.
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 recipe for Soft Ginger Cookies With Candied Ginger is below. And here are some other fun treats to try:
💬 Do you like these cookies? Leave a comment below!
Soft Ginger Cookies With Candied Ginger
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 (2 ounces) unsalted butter, softened
- 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
Tips:
- 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.
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