There's something magical about the smell of these Fresh Ginger Cookies baking! You're going to love these simple, flavor-packed cookies!
This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.
These Fresh Ginger Cookies let the bold spice of both fresh and candied ginger take center stage! No other spices necessary (cinnamon who?), these cookies are perfect for Christmas, for a cozy Winter day next to the fire, or anytime you're craving a sweet and spicy treat!
If you enjoy this recipe, check out the posts for my Ginger Scones, Soft Glazed Gingerbread Cookies, and 25+ Christmas Cookies!
Ingredients
With just a few ingredients, you'll be whipping up these cookies in no time! Measurements for each of the ingredients are included in the recipe card, below.
- All-Purpose Flour - Provides structure for the cookies.
- Baking Soda - For leavening.
- Salt - To balance and enhance the flavors of the cookies.
- Brown Sugar and Granulated Sugar - For sweetness and keeping the cookies moist. The brown sugar add a hint of molasses flavor.
- Fresh Ginger - For flavor. I grated my ginger finely so it would incorporate better throughout the dough. While I highly recommend fresh ginger for its spicy zest, you can also substitute with 1.5 teaspoons of ground ginger.
- Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. You want your butter to softened so it incorporates better with the other ingredients.
- Molasses - For color and flavor, and helping to keep the cookies moist. Make sure to use dark, unsulphured molasses and *not* blackstrap molasses. Blackstrap molasses is bitter and will not give the flavor you're looking for.
- Egg - For moisture, richness, and a little leavening. You want your egg to be at room temperature.
- Crystallized (Candied) Ginger - For flavor. The crystallized ginger will leave your cookies studded with strong ginger flavor!
- Sparkling Sugar - Optional, you can roll the cookie dough in sparkling sugar before baking for added sweetness, crunch, and a little sparkle. Raw sugar or Ginger Sugar would be great, too!
Instructions
Here's what you need to do to make these delicious cookies, step by step! More detailed instructions are included in the recipe card, below.
This is a general overview of the steps to making these cookies. For full instructions, see the recipe card, below.
- Combine the sugar, brown sugar, grated fresh ginger, and butter and beat until light and fluffy.
- Add molasses and egg and mix to combine.
- Gradually add the dry ingredients, then the chopped crystallized ginger, mixing until incorporated.
- Roll dough into balls, then roll the dough balls in sparkling sugar (optional). Chill the dough for an hour before baking. Full instructions in the recipe card, below.
Equipment
Here are a few things I used when making these cookies:
- Microplane Grater - I used a small zesting grater to grate the ginger, so that it's grated as finely as possible.
- Nonstick Parchment - I like using nonstick parchment on my pans to ensure no sticking and for easier cleanup.
- Cookie Scoop - I use a medium cookie scoop to portion out the cookie dough. This helps me to keep them more uniform in size and to keep my hands clean. If you're using a spoon, you'll want about 1.5 tablespoons of dough for each cookie. The recipe also includes the bake time for smaller cookies using a small cookie scoop (about one tablespoon in volume).
Variations
Here are a few ideas to change this recipe up a little:
- Use Ginger Sugar - Instead of regular granulated sugar, use Ginger Sugar for a triple ginger cookie!
- Add some Spice - I enjoy these cookies immensely just as they are, celebrating ginger all on its own. That said, these cookies can easily be changed into gingerbread cookies! Just add 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon of black pepper to the dry ingredients.
- Make sandwich cookies - Make these cookies totally over-the-top by sandwiching them with some Marshmallow Frosting!
Storage
The cookie dough will keep in the refrigerator for a few up to three days, or up to three months in an airtight container in the freezer. Once baked, the cookies will keep for up to five days in an airtight container on your counter, or up to three months in the freezer.
Other Recipes You May Like
Looking for other recipes like this? Try these:
Fresh Ginger Cookies
Equipment
- Medium Cookie Scoop (about 1.5 Tablespoons in volume)
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 Tablespoons fresh grated ginger (see note)
- ¾ cup unsalted butter, softened
- ¼ cup molasses (unsulphured, *not* blackstrap)
- 1 egg, at room temperature
- 1 cup chopped candied ginger
- sparkling sugar, optional
Instructions
- Preheat oven to 350° F. Line baking sheets with parchment (see note) and set aside.
- Combine the dry ingredients (flour, baking soda, and salt) in a medium bowl. Set aside.
- Combine the sugar, brown sugar, and grated fresh ginger (see note) in the bowl of a stand mixer. Let the mixer run for a minute or two to help distribute the ginger throughout the sugar.
- Add the butter to the bowl and beat until light and fluffy, scraping down the sides of the bowl as necessary.
- Add molasses (see note) and egg and mix to combine.
- With the mixer running on low speed, gradually add the dry ingredients and mix until nearly incorporated. Add the chopped crystallized ginger and mix to combine.
- With a medium cookie scoop (see note), scoop dough onto prepared baking sheets at least 2 inches apart (if using a spoon, each scoop should be about 1.5 tablespoons in volume). Roll the dough into balls, then coat in sparkling sugar, if desired. Chill the dough for one hour. Bake 12-14 minutes, then cool at least 5 minutes on the baking sheet before removing to a wire rack to cool completely.For smaller cookies, use a small cookie scoop (about 1 tablespoon in volume; see note). This recipe will yield about 70 small cookies, which bake up in 11-13 minutes.
- The cookie dough will keep in the refrigerator for a few up to three days, or up to three months in an airtight container in the freezer. Once baked, the cookies will keep for up to five days in an airtight container on your counter, or up to three months in the freezer.Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
Comments
No Comments