Ginger Cookies Recipe - Chisel & Fork (2024)

Loaded with ground ginger, candied ginger and a pinch of cayenne pepper, these ginger cookies are soft and chewy and might just be the best ginger cookie out there.

You can never have enough cookies, from hazelnut cookies to sand tart cookies to brown butter chocolate chip cookies to chocolate sugar cookies to cherry blossom cookies.

And these ginger cookies are for people who aren't fans of gingerbread. They aren't rock-hard but still have that lovely ginger flavor. Plus they are so easy to prepare.

Why This Recipe Works

• For ginger lovers - no I don't mean redheads. This cookie is meat for people who love the flavor of ginger. You don't just have the ground ginger, but crystalized ginger as well.
• Simple - there is no rolling out dough and shaping these. You let the freezer harden the dough a little bit and then scoop and bake!
• Texture - these are soft and chewy in the center like a more traditional cookie. If you are a fan of the more gingerbread cookies, I've got those too.

Ingredient Notes

• All-purpose flour- has the right amount of gluten to give the cookies a good structure.
• Spices - can't have ginger cookies without warm spices like ginger and allspice. The secret ingredient is the cayenne pepper which gives an added kick.
• Baking soda - helps the cookies rise.
• Unsalted butter -need the fat to help the cookies melt in your mouth.
• Sugar -the combination of light brown and granulated sugar gives you the right flavor and sweetness.
• Molasses - adds a warm, sweet, somewhat smoky flavor which also contributes to a slight chew and color of the cookies.
• Candied ginger - an extra taste of ginger never hurts.

Ingredient Swaps

Like any recipe, you can mix up what you use. Some variations include:

• Whole wheat flour can be used instead ofall-purpose flourif you want a more nutty flavor.
• While I usethe combo of light brown and granulated sugar, you can use one of all or the other. Just keep in mind the structure will be different. You can also use dark brown sugar.
• While molasses is more traditional, you can also use honey, maple syrup or barley malt syrup.

Step-by-Step Photos

Please note full ingredient list and instructions of these ginger cookies can be found in recipe card below.

Whisky together the dry ingredients except for the sugars in a medium bowl and set aside.

Beat together the butter and sugars until fluffy.

Add the molasses and egg, beating until combined. Slowly add the dry ingredients and candied ginger, mixing until just combined.

Form dough into a disc and place in freezer for 30 minutes. Scoop golf ball size cookies. Press flat and dip in the sugar.

Add to a parchment-lined baking sheet and bake at 350°F for 12-15 minutes or until brown.

FAQs

Pro Tips/Recipe Notes

• Whisk together the flour, ginger, baking soda, allspice, salt and cayenne pepper so there are no clumps and everything is distributed evenly.
• Speaking of cayenne pepper, do not skip out on using this. It adds just the right amount of heat to the cookie.
• Use a combination of brown sugar and granulated sugar so you don't overload the cookie with molasses as you are adding molasses separately.
• Candied ginger is important in adding extra ginger flavor and crunch.
• Place the dough in the freezer for 30 minutes so when you bake it doesn't spread too much.
• Flatten the dough a round 3 inch disk and sprinkle additional sugar on top before baking.

Other Cookie Recipes

If you’ve tried these ginger cookiesor any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! And if you are a fan of gingerbread flavors, you can't go wrong with these Biscoff truffles. You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

More Cookie Recipes