These are delicious crispy, chewy ginger cookies that will disappear before your eyes! These are best kept in an airtight container.

tiggs

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
10 mins
total:
35 mins
Servings:
20
Yield:
20 cookies
Advertisement

Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Sift the flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl; stir.

  • Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat egg and molasses into creamed butter mixture. Gradually stir flour mixture into butter mixture until just coming together into a batter. Gently fold crystallized ginger through the batter.

  • Roll rounded teaspoon-sized amounts of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart.

  • Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts

168 calories; protein 1.7g 4% DV; carbohydrates 24.4g 8% DV; fat 7.3g 11% DV; cholesterol 27.6mg 9% DV; sodium 239.4mg 10% DV. Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/31/2014
LONG LAST…perfect ginger cookies. After much experimentation with many recipes, I just made this recipe EXACTLY as it read. My husband, a life-long cookie lover, said moments ago, "These are the best cookies I have ever had." Cooked to a chewy/crispy wonderfulness in a well pre-heated oven for 10 minutes (for once exactly the time stated in the recipe!), left to cool just a bit on the pan…then viola…perfection. Read More
(8)

Most helpful critical review

Rating: 3 stars
04/06/2014
I love ginger but honestly, these cookies were a bit too strong for me. The "bite" from the ginger was too much so I'll probably use 3 teaspoons max next time. Also, teaspoon-sized balls were too small. The bottoms burnt and I had to throw about a dozen of them away. However, when I made them at least tablespoon-sized, the tops cracked, just like the directions said, and they turned out fine. Read More
(10)
62 Ratings
  • 5 star values: 42
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/06/2014
I love ginger but honestly, these cookies were a bit too strong for me. The "bite" from the ginger was too much so I'll probably use 3 teaspoons max next time. Also, teaspoon-sized balls were too small. The bottoms burnt and I had to throw about a dozen of them away. However, when I made them at least tablespoon-sized, the tops cracked, just like the directions said, and they turned out fine. Read More
(10)
Rating: 5 stars
01/30/2014
LONG LAST…perfect ginger cookies. After much experimentation with many recipes, I just made this recipe EXACTLY as it read. My husband, a life-long cookie lover, said moments ago, "These are the best cookies I have ever had." Cooked to a chewy/crispy wonderfulness in a well pre-heated oven for 10 minutes (for once exactly the time stated in the recipe!), left to cool just a bit on the pan…then viola…perfection. Read More
(8)
Rating: 5 stars
03/08/2014
I substituted coconut oil for the shortening and they turned out excellent! Read More
(6)
Advertisement
Rating: 5 stars
09/27/2016
These cookies turned out very well! Perfect combination of chewy soft insides but firm outside. I cooked for 9 min instead of 10 because my oven is convection. I did not have crystallized ginger so I omitted it. I also chilled the batter for 15 minutes before rolling them into balls and then coating in granulated sugar. (I'll chill for 30 next time) This kept the cookies from going too flat. I agree with another reviewer that I could taste the baking soda ever so slightly so next time I will try her suggestion of baking powder and soda. I think the ginger amount was just right. I did not have all spice so I used 1/8 tsp nutmeg and 1/8 tsp cloves. I'll certainly be making again kids and husband gobbled them up!! Read More
(5)
Rating: 4 stars
11/20/2015
These are very good in terms of texture and flavor. I changed one thing on the second batch because even though there is molasses it is not enough to cut the bitterness of the baking soda. I reduced the soda to 1/2 teaspoon and added 2 teaspoons of baking powder instead. That seemed to give it enough leavening power. You could also add cream of tartar in an equal amount to the soda. The second batch I made with this alteration was perfect and I will definitely make them again. Read More
(5)
Rating: 5 stars
12/22/2015
Brought a big batch to work and people kept coming back for more. You're missing out if you don't put in the candied ginger. It's very affordable if you get it from the bulk aisle of a larger grocery store. Just chop it finely and you'll get an excellent extra spiciness. I only made two changes which I borrowed from other comments: 1) I used 1/2 white and 1/2 brown sugar which worked fine but honestly there's not much need to double down on the molasses here so next time I'll try the recipe as stated. 2) I rolled the balls of dough in white sugar before baking them which gave them a wonderful look and feel. Read More
(5)
Advertisement
Rating: 3 stars
12/08/2014
The texture was absolutely perfect. The only thing I'd do differently next time is cut the ginger in half. I didn't add the crystallized ginger and still I think 4 tsp of ground ginger is just way too much. All other recipes use about the same ratio of ginger to other spices or they use more cinnamon actually. I could only eat one or two cookies in one sitting because the ginger was overwhelming. Read More
(4)
Rating: 5 stars
12/02/2013
Terrific cookies! I did use Crisco (I had some to use up) but I did not have crystallized ginger and they turned out beautiful. I also dropped rolled cookies in a bowl with about 4 TBS of regular sugar and shook the bowl to lightly coat the cookies and flattened slightly with a spatula. Ate 3 immediately! Read More
(3)
Rating: 5 stars
03/03/2014
Best ginger cookie ever. I made these without the crystallized ginger and they were amazing. Spice level is perfect but not for the faint of heart. Read More
(3)