This homemade Ginger Cookies recipe is perfect for Christmas cookie exchanges! Chewy, super moist ginger crinkle cookies are filled with flavor from ground ginger, molasses, cinnamon, and more. The best part is how they make your home smell like Christmas as they bake!
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Why We Love This Ginger Cookies Recipe
Easy to make with just a handful of ingredients, perfectly spiced ginger crinkles are wintertime favorites.
- Unique. We all love gingerbread cookies, but these ginger-forward cookies have a subtler and fresher taste for a new twist on an old classic.
- Flavorful. A medley of ground cinnamon, apple pie spice, ground ginger, and ground cloves gives them a warm, spicy flavor.
- Crunchy. Rolling the cookies in sugar before baking gives them a crunchy coating that perfectly contrasts their moist, chewy interior.
How to Store
These ginger cookies will keep in an airtight container for about 3 days at room temperature and up to 5 days in the fridge.
How to Freeze
You can also freeze cooled ginger crinkle cookies on a baking sheet and then transfer them to a freezer bag. Thaw the cookies at room temperature or in the microwave.
Serving Suggestions
Ginger cookies are perfect for cookie exchanges or for leaving out on Christmas Eve for Santa Claus! Serve them alongside other classic treats, like Christmas bark, Christmas sugar cookies, or Christmas crack.
These cookies don’t take long to bake. The edges should be firm and just ever-so-slightly browned. Ovens tend to run at different temperatures, so start checking them after around 10 minutes for doneness. I like to slightly under-bake these cookies so they stay soft and chewy.
Part of the chewiness depends on how long they’re baked (see question above); over-baked cookies aren’t very chewy. Because of the molasses in the cookies, they’re generally extra-moist. The sugar crinkle coating gives them an extra bit of crispiness on the outside, which contrasts so nicely with the chewiness inside.
This step is optional! However, I do love that delicate crunch that the sugar on the outside of the cookie creates. You could always use turbinado sugar instead for a bigger crunch.
More Christmas Cookie Recipes To Try
- Hershey Kiss Cookies
- Coconut Macaroons
- Linzer Cookies
- Gingerbread Kiss Cookies
- Pignoli Cookies
- Spritz Cookies
- Chocolate Crinkle Cookies
5-Star Review
“These cookies are addicting. They are amazing.” – Micah
Ginger Cookies Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 2 cups all-purpose flour 240 grams
- 1 teaspoon baking soda 6 grams
- ½ teaspoon ground cinnamon
- ½ teaspoon apple pie spice store-bought or homemade
- 1 teaspoon ground ginger 3 grams
- ½ teaspoon ground cloves
- ½ teaspoon kosher salt
- ¾ cup vegetable shortening 138 grams (¾ stick) – SEE NOTE
- 1 cup granulated sugar 200 grams, plus more for dipping
- 2 tablespoons unsulphured molasses 43 grams
- 1 large egg 50 grams
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Combine the flour, baking soda, spices, and salt in a medium bowl; set aside.2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt, ½ teaspoon ground cinnamon, ½ teaspoon apple pie spice, 1 teaspoon ground ginger, ½ teaspoon ground cloves
- In another medium-sized bowl, use a hand mixer to beat the shortening for 30 seconds.¾ cup vegetable shortening
- Add the sugar and beat until fully blended, about 2 minutes.1 cup granulated sugar
- Add the molasses and egg. Beat until combined 1-2 minutes.2 tablespoons unsulphured molasses, 1 large egg
- Add the dry ingredients all at once.
- Beat on low speed just until dry ingredients are moist.
- Shape into 1½-inch balls.
- Dip each ball into cold water and shake off excess water.
- Roll the wet ball in sugar. (For a lighter coating of sugar, don’t dip in the water first).
- Place dough balls 3 inches apart on a parchment paper-covered cookie sheet.
- Bake for 11-14 minutes. (The cookie should be just a little underbaked when you take them out of the oven.)
- Remove immediately from the cookie tray and place on cooling racks.
Becky’s Tips
- Shortening: You can swap the shortening for unsalted butter. The texture will be slightly different but they will still be delicious!
- Don’t overmix the dough. The wet and dry ingredients should be just barely combined.
- Leave about 3 inches of space between each ball of cookie dough on the baking sheet. They will spread during baking.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Can this recipe be rolled out, for gingerbread men cookies?
Hi Cris, we haven’t tried that but suspect they may puff up too much in the oven and lose their defined shape. Check out our gingerbread recipe (click here) instead!
These look perfect! I love ginger cookies :)
xoxo,
Michelle
thank you so much for stopping by!! i’ll def come to the link party again!
These cookies are addicting. They are amazing.