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Ultimate Ginger Cookies
Eating these cookies is like being wrapped in a big fleece blanket in front of a crackling fire. They will make you yearn for hot spiced cider, pumpkin pie, and cooler days watching the leaves change colors. I am a fall girl. I love the crisp air, jeans and hoodies, football Sundays, and the smell of hearty dishes like stew and chili simmering on the stove. One bite of these cookies and I could feel myself smack dab in the middle of October, ready to usher in the holidays with all of the warmth and spice that the season brings.
When I asked everyone what their favorite cookie is while holding a giveaway, Sherri of Eat.Make.Live. said her favorite are these Ultimate Ginger Cookies by Ina Garten. After compiling a round up of the top 10 favorite cookies and seeing that ginger cookies made the cut, I knew immediately that this recipe would be the one I’d use. Ina Garten never disappoints; she is one of the few Food Network hosts that I know will always deliver fool-proof recipes.
These cookies are incredibly easy to make and went from separate ingredients to in the oven in less than 30 minutes. I am going to once again get on my soapbox about the benefits of using a kitchen scale. Even though I used mine to measure most of the ingredients in these cookies, the real bonus came when it was time to shape and bake them. Ina’s instructions are a little vague – “using two spoons or a small ice cream scoop” – well, how big is that? A tablespoon? A ยผ cup? I wasn’t sure, but what WAS a certain was the yield – this recipe makes 16 cookies, so says Ina. So I simply weighed all of the dough on my kitchen scale (in grams, which is more accurate than ounces), divided by 16, and then portioned out each cookie to that amount. Not only is it easier than trying to gauge scoops, but it also guarantees uniform-size cookies which will bake more evenly and make a beautiful presentation. (And in case you’re wondering, the sizing ended up being around 2 heaping tablespoons worth of dough for each cookie.)
As you might expect from a cookie that is comprised primarily of dark brown sugar and molasses, these have a chewy interior, with a nice crackly-crisp exterior as a result of pressing the cookies into granulated sugar before baking. I was wondering what effect that would have on the cookies, and it added the perfect contrasting flavor. The sugar provided just the right amount of balance to the spices in the cookie and the bite from the crystallized ginger such that the flavors didn’t overpower but rather all melded together in an incredibly perfect, warm blend. Speaking of crystallized ginger – if your local grocery doesn’t carry it you can purchase it at Williams Sonoma (where I bought mine) or order it from Penzeys or King Arthur Flour.
What is your favorite recipe for the crisp autumn months? Share a link if you have one!
The rest of the Top 10 Cookies:
Better-than-Brownies Chocolate Cookies
White Chocolate Macadamia Nut Cookies
Snickerdoodles
No-Bake Chocolate, Peanut Butter & Oatmeal Cookies
Almond Macarons filled with Nutella
Chocolate-Dipped Coconut Macaroons
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These ginger cookies will be the best you've ever made!
1. Preheat the oven to 350ยฐF. Line two baking sheets with parchment paper.
2. In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt and then combine the mixture with your hands.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
4. Scoop the dough with two spoons or a small ice cream scoop. With your hands, roll each cookie into a 1ยพ-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the baking sheets.
5. Bake for exactly 13 minutes. The cookies will be crackled on top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
Calories: 207kcal
Fat: 3g
Saturated fat: 2g
Cholesterol: 10mg
Sodium: 117mg
Potassium: 143mg
Carbohydrates: 41g
Sugar: 27g
Protein: 2g
Vitamin A: 0.3%
Calcium: 3.4%
Iron: 7.5%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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I want a crisp on the outside and chewy on the inside . These seem to fit the bill. I have one question though.
1&1/4 tsp seems like a lot of cloves. Is that how much you add and if so does the cloves overpower the other flavors in the cookie? These look yummy and your photos are making me drool.Thank-you for all your amazing recipes
Hi Missy, I enjoy the warm clove flavor, I don’t think it overpowers, but you can cut it back if you’re not a fan!
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I meticulously measured all ingredients and my batter was very crumbly. I added approximately 1/8 cup of milk and that softened the batter. It was sticky to the touch when I rolled each cookie. I used a tablespoon to measure each cookie resulting in 26 cookies. Great consistency and taste.
I don’t have crystalized ginger on hand and want to make them soon!! Can you give a ground ginger measurement to substitite?
Hi Christine, Unfortunately, crystallized ginger and ground ginger have completely different flavor profiles, so I would not make that substitution, I would just omit the crystallized ginger.
I just made these. The dough was too dry to bind together, so I doubled the oil and got something that I could form into balls and flatten. They looked very unpromising when they went into the oven, but they came out excellent and extremely tasty.
I love ginger cookies made with crystallized ginger, but I was very disappointed with these. I followed the directions exactly, and the dough was very dry and hard to stick together. If I would have known they were not going to spread, I would have flattened them more too. I had to toss this batch out. What went wrong?
I just made these, but instead of using candied ginger I used finely minced ginger…for some reason I’ve never been a big fan of the candied stuff…but I like ginger in pretty much any other form/dish! Thanks for the great cookie recipe!
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Just made these – had to substitute honey for molasses but they turned out AMAZING!
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These cookies are amazing! I love ginger, so I keep the chunks a bit large on purpose. Everyone raves! One slight change I do is that I roll them in sugar in the raw instead of table sugar. It gives them a dark, rich color and a slight extra crunch to to texture. Love! Thanks so much for all of your amazing recipes!
PS- My source for dark, rich crystalzed ginger has gone away, and the pouch I got from Penzey’s spices is quite light, less rich. Any ideas for a nice dark source of ginger on the East coast or online? Thanks!
Hi Brit, I alternate between Williams Sonoma and Penzeys for my crystallized ginger, however I am planning to give King Arthur Flour a try the next time I need some!
Hi Michelle!
I recently moved out of the country – to Cyprus- and here I’m lacking many key ingredients for my holiday baking, including CANDY CANES and Hershey Kisses! (I know, get me out of here!) lol
So I’m not 100% sure I will find crystallized ginger, but I do have fresh ginger in my refrigerator right now.. Should I try it? How much would you suggest I use??
Thank you! (you rock!)
Robin :)
Hi Robin, I don’t think I’d use the fresh ginger in place of the crystallized ginger, it will taste pretty different. Enjoy your adventure, I’m sure you’ll find new and interesting foods over there!
I made these and they turned out great. Mine were not as dark, but I used yellow sugar, not dark brown. I didn’t add the crystallized ginger and instead used half a teaspoon of fresh ginger. I didn’t have all spice either. They were chewy, but also crispy on the outside. I’m really happy with this recipe and I will use it again.
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This is a very stiff batter and you should use a strong paddle. The whip will work for the wet ingredients, but once you add the dry, the whip attachment may break. Whip attachment should really be used for egg white and fluffy ingredients, I would think. I make these cookies all the time. I tried doubling the batch because I send cookies to the military, but my Kitchen Aid had a struggle. I would only recommend doing a single batch at a time. Hope this helps :)
Cindy
Hey, I’m so excited to make these cookies only i dont have a paddle attachment. Can you give me instructions to do without? Please and thanks
I think I used the whip on my Kitchen Aid with these cookies. It does take a lot of beating.
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