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These Chewy Ginger Molasses Cookies are easy to make, super-soft and chewy, and irresistibly delicious.
It seems a bold move to declare an all-time favorite cookie. But after having been on Team Molasses for going on over three decades now, and already whipped up my third batch of molasses dough in a month, I’ve gotta say that I don’t foresee any allegiance shifts happening soon. So with that said, allow me to introduce you to my all-time favorite cookies…
…the most delicious, soft, chewy, gingery, life-changing molasses cookies. ♡♡♡
My love for these molasses cookies is entirely thanks to my mom, who baked fresh batches of cookies for our family pretty much every week when we were growing up. Granted, she was always a bit mystified that her oldest daughter (hi, Mom) never inherited her obsession with all kinds of chocolate cookies, which will forever and always be her all-time faves. But molasses cookies were always a compromise we could both agree on. We both lovethese cookies.
This time of year, they are still the first recipe to which I always turn for holiday cookie baking. And this year in particular, they’ve been extra fun to share with all of our European friends who — as it turns out — maybe love them even more than we do! Ha, every time that we have served them to our friends, and our Spanish class, our neighbors, everyone goes crazy for them. Which means that we never come home with leftovers. Which just means that we have to keep baking more, naturally. Which requires exactly zero twisting of my arm. More molasses cookies for all!
Anyway, these cookies are clearly a hit. So as part of our week of cookies here on the blog, I thought I would bump this recipe back up to the top of the pile today for some non-chocolate cookie inspiration. I initially shared this recipe on the blog nine years ago. But that said, a number of you have reported over the years that your cookies have spread a bit more than you like. So I’ve been tinkering around with our family recipe this fall, and have made a few small adjustments to the recipe below that should help them to stay nice and thick and chewy, without compromising the flavor of the cookies at all. (Although if your cookies do ever flatten out, I promise they’ll still be delicious.)
So I hope that you enjoy them as much as we do, and if you decide to bake up a batch, I’d love to hear how they go! Enjoy, everyone!
Chewy Ginger Molasses Cookies Recipe | 1-Minute Video
Chewy Ginger Molasses Cookies Ingredients:
To make this chewy ginger molasses cookies recipe, you will need:
Butter: Completely softened to room temperature (not melted, or else it will not cream properly with the sugars)
Sugars: I use half granulated (white) sugar, half packed brown sugar, plus extra sugar for rolling the dough balls.
Eggs and baking soda: Two soft and chewy cookie staples.
Flour: I typically use all-purpose flour for this classic recipe, but white whole wheat flour can work too.
Spices: We will use a mixture of ground ginger, cinnamon and cloves. Feel free to tinker around with the spice proportions to taste.
Salt: To bring out all of those delicious flavors.
How To Make Molasses Cookies:
To make these homemade molasses cookies, simply:
Whisk together dry ingredients. Flour, soda, ground ginger, cinnamon, cloves, and salt.
Cream together butter and sugars. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed.
Mix in the remaining wet and dry ingredients. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
Chill the dough. Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled. I know — the extra chilling time is substantial, and very tempting to skip. But this particular dough, with all of its butter and molasses, really does need a thorough chilling to prevent the cookies from spreading. Worth the wait, I promise. :)
Preheat oven. Heat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
Roll the dough balls. Once the dough is chilled and firm, roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
Bake. Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
Serve. Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.
Possible Variations:
Want to mix things up with your ginger cookies? Feel free to:
Add in extra ginger: I also really love adding some chopped crystallized ginger to these cookies for added ginger flavor and crunch.
Frost your cookies: A really light glaze is delicious atop these cookies. Or if you really want to go for it, cream cheese frosting is divine.
More Favorite Cookie Recipes:
Looking for more delicious cookie inspiration? Feel free to check out our full collection of cookie recipes, or any of these other favorite classic cookies:
These Chewy Ginger Molasses Cookies are easy to make, super-soft and chewy, and irresistibly delicious. Feel free to halve this recipe if you would like a smaller batch!
Ingredients
Scale
1 1/2 cups unsalted butter, softened to room temperature (not melted*)
In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.
Preheat oven to 350°F. Line a sheet pan with parchment paper; set aside.
Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.
Baking soda amount: Because this question comes up occasionally in the comment section — yes, this amount is correct. The recipe needs 4 teaspoons of baking soda to rise properly.
I have made these cookies twice now and was completely disappointed both times to the point that I threw them away and found an alternate recipe. If you like thin, chewy cookies with a crisp edge, this is not the recipe for you! Like many other commenters have posted, these look nothing like the photo when they come out of the oven. I followed the directions exactly and these come out mounded, cakey and without barely a crack along the top.
These cookies are excellent! I cut back on the sugar a bit (I always do). Rather than use parchment paper, I greased my cookie sheets with butter. I did not chill the batter, and had no trouble rolling balls measured with a Vollrath 3/4 oz scoop. Dipped the top half of the balls in sparkling sugar (again, to cut back a bit on sugar), and flattened slightly with a glass. 9 minutes to absolute sparkling perfection! Most of this batch has been frozen for Christmas plates. When I make this recipe again, and I will, I may add a pinch of cayenne.
Probably one of the worst cookie recipes I’ve tried. I’ve been baking for 10+ years, followed the recipie to a T and much like other people’s comments, they DID NOT turn out. Flat, thin, and flavour was lacking.
Great recipe, delicious cookies. People who are saying their cookies didn’t flatten out must be adding too much flour. Mine turned out perfect. Thank you for the recipe!
Sharing my experience to hopefully help out others. I was nervous after reading some posts so I chilled my dough for an half and a half. I wasn’t quite sure about the 1 inch so my first batch I used half tablespoon scoop, cookies were too small. I found the 1 tsp scoop came out great. I did gently flatten my cookies and they were amazing. Oh I did sent my oven at convection and at 350. 8 minutes were perfect. Lastly I found using the light aluminum baking sheets work better. I tried another recipe that stated cookies would be soft and chewy… well lets just say they were not. Amazing flavor will definitely make them again
I opted for a change from my usual Ottolenghi ginger molasses cookies (amazing!) and made this recipe as written. My cookies didn’t flatten out well so I will press down on the rounded dough balls to slightly flatten. Mine were a lot lighter in color too. I used light brown sugar. They taste good but underbaked since they stayed so thick so I stuck them in turned off oven to see if they could cook more inside. Not sure if they did but whatever, it was a one-time thing to try and I’m fine with the results because I wanted to try a chewy recipe and they are still chewy with crisp edges.
I just stumbled upon this recipe and right off the bat I noticed a conversion mistake – 4 1/2 cups of flour is not 639 grams. As a full time baker I prefer grams when it comes to baking and after reading some of the comments regarding the texture of the cookie after it’s been baked, the flour issue might be part of the problem.
Im sure the cookie tastes great because these flavors go well together and overall thank you for sharing this recipe. Just some minor details like oven temp to work on.
Question – If I want to make the dough ahead and freeze prior to baking, what is the best process? Freeze the dough in balls or let the dough come to room temperature and then prepare the balls dip in sugar?
Mine unfortunately did not come out as dark and crinkly as these because I only had a little over 1/4 c of molasses. I added a little brown sugar to substitute, apparently that 1/4 c of missing molasses makes a big difference in the appearance! But they were still incredibly delicious and chewy. So, so good. Absolutely amazing, such a delicious Christmasy flavor. I’ve made many molasses cookies, this is my new go-to recipe. Perfection!
I’ve made these the last 3 years as my go to recipe and my husband begs for them during the Christmas season! I use them in cookie gift exchanges and as Christmas gifts to friends and family!
I weigh out the flour to approx the 639/640g range and use the spices as stated (just add a dash of nutmeg). At minimum I chill for 2 hrs, but have found the dough does crackle better and produce a better cookie when chilled longer.
I use an approx 1 TBSP size cookie scoop, plop into POWDERED SUGAR (not granulated) but don’t roll the sugar all the way in . Depending on cookie size I get about 36-45 cookies per batch and they are flattened, crackled, and chewy!
I preheat the oven to 350 and am using silicone baking mats for even cooking. I’ve tried the 8, 9 and 10 mins range and find I prefer them at the 10 mins doneness, then i let them rest for about 4-5 mins and move them to a wire rack. They spread a little more and get that definite chewiness.
Thank you for this recipe as I’m on my 3rd & 4th batches this season already & they’ve been great!
Jeannine —
I specifically search out this recipe when I make these cookies, and I know I’m on the right page when I read the story of momma making these every weekend. :)
I don’t change a single thing in this recipe and they come out absolutely amazing, every time. People absolutely RAVE about them – a true crowd pleaser.
Not a fan of this recipe. It requires pretty significant tweaks to get the flat look and chewy texture promised. As written, this recipe yields a more cake like texture – and a fairly salty/metallic aftertaste. On the plus side, the unbaked dough tastes great!
Isadora —
The metallic aftertaste is coming from too much baking soda. Despite the insistence by the person who published this recipe, two teaspoons of baking soda is sufficient. I’ve made this recipe at least 20 times with 2 teaspoons of baking soda and it comes out beautifully. The cookies are chewy and lovely.
Gregory Halpen —
Oh and I believe the flour grams should be 540g. I was wondering why my dough came out so dry.
Hope Lingenfelser —
You can’t bake then. My 12 yo makes these and I’m not sure where the “metallic” taste comes from you get. Best and easiest cookie recipe ever. No fail!
I’ve been making these cookies for at least 6 years! They’re a classic addition to our holiday spread and the whole family asks for them. I just wanted to note that I’ve always used blackstrap molasses and I think it probably amps up that flavor. I always go a bit liberal with the spices as well. Fantastic!
I noticed that your recipe says to bake at 350, but your video says to bake at 375 degrees. Also, most recipes say to use a fork and flatten them, but your recipe doesn’t. Mine are in the oven now. Fingers crossed.
Made these as written and they were awesome!! Now my dilemma. I wanted to make another batch to give as teachers gifts but today (of course) I only have salted butter. Hie horrible would they be if I used salted butter?
Hi! I love these. Favorite ginger molasses by far! I am thinking about making a double batch for Xmas presents this year! How long can I refrigerate the dough without it losing flavor? I am planning to bake batches over the next week as needed.
Thank you!
So I know a lot of people are probably struggling to get the cookies to come out as pictured- with beautiful cracks and such- and I struggled too when I first made these. This will sound really dumb but it’s my go to now: roll them in balls and bake as directed, maybe a little longer depending on the size. When they come out they’ll likely still be in balls. Take a cup with a flat bottom and literally just flatten them. Cookie ends up perfect and exactly as pictured.
I make these every year (with chopped crystallized ginger added) and they are always a huge hit. I will note that, at least in my oven, they need closer to 12-13 minutes rather than 8-10 minutes. They are always chewy and crackly.
You are right, these cookies are perfect! I’ve been making molasses cookies for years and thought I’d try another recipe. This is far superior to my tried and true version.
Super tasty! Used the recipe as is—although I rolled half in powdered sugar, and half in a sugar-ginger mix. My only issue was 10 minutes still produced a “raw in the middle” cookie. By the last batch, I discovered 12.5 minutes cooked at 350, and resting for 5-6 minutes, gave me a cookie that was crisp on the outside, and chewy (as well as fully cooked) in the middle. I’ll have no problems eating the earlier cookies though 😉 I’m saving this recipe!
The cookies turned out beautifully! I did them for 10 minutes like another reviewer suggested and it was the right amount of chewiness for me. I had some left over icing for some previous ginger cookies that I drizzled on top. Definitely will be my go to ginger cookies for the holidays!
These cookies were delicious and chewy! After reading the reviews about domed/cake-like cookies that didn’t spread, I decided not to chill my dough at all. I also added some extra ginger, since at first taste it needed more. The end result was a flavorful and attractive looking cookies, just like the photos! Based off of my experience, I do recommend just nixing the chill time.
Help!! I was so excited to make these cookies! I make a half batch and wrote all the measurements next to each ingredient as 1/2. They all “melted” together in the oven!
I’ve gone over all details to think what could have gone wrong. All ingredients were just purchased in the past week.
Any thoughts would be appreciated!! Thank you!
I made these and they were delicious! I added one more egg yolk to the 2 eggs called for, and 2 tsp corn starch because I heard those could increase the chewiness. Also, I rolled the individual dough balls in turbinado sugar because I had some. It was perfect!
I’m making a double batch of these to give out in cookie boxes for Christmas presents. They turned out fantastic! I followed it to a tee the first time and they were nicely sweet with a bit of warmth/spice. An added bonus is that they look good too. Mine crackled after I baked them for 10 minutes and were perfectly cooked.
My goodness these are good. HUGE size. Glad I missed that this iz a double sized recipe. Now I have loads for xmas gifts.
Did about half with candied ginger. Nom.
So so good. Made a few adjustments – used 3 cups AP flour, 1.5 cups whole wheat pastry flour. Used .5 cups of unsalted butter and 1 cup of salted butter and a small pinch of salt to the dry ingredients. Added about a tsp of vanilla after adding the eggs. Definitely recommend adding some chopped crystallized ginger and rolling the dough balls in turbinado sugar before baking. We are OBSESSED. They turned out amazing!
Andrea —
These are AMAZING! I used BOBS 1:1 GF Flour and opted not to roll them in sugar. I also left out the cloves because I didn’t have any. I just ate one fresh out of the oven. My husband and kids love them too!!
Thank you so much for this awesome recipe! The cookies turned out exactly as described, beautifully chewy and crackled on top. I refrigerated my dough overnight, portioned out with a tablespoon, and very slightly flattened with a drinking glass- baked for 10 minutes and they are perfect!
Such an amazing reliable delicious recipe!! So so yummy. I double the ginger and the cinnamon, and leave the clove amount the same. We like a little extra punch with the spice! So happy I found the recipe, it is the number one favourite cookie in our household!
Tips
1) when you add your eggs in, do not beat past incorporation. Over-beaten eggs makes a cakey cookie.
2) weigh your flour
3) sift all dry ingredients. This is the key to a crackley top with any gingersnap recipe. Sift them again when adding the dry ingredients into the wet.
Where I live, it is -25c with -31c windchill, so I just put them outside while my oven heated up. They were very, very chilled and I got perfectly chewy, crackly, delicious gingersnap cookies. No metallic taste. Made over 60 cookies. My husband is very pleased (these are his favourite cookies) and so am I!
Your conversion to grams for the flour is off by quite a bit. 4.5 cups of AP flour in grams is 576g not 639g. For people like me who measure my flour by grams this could be the reason some cookies are not turning out.
I’ve made this recipe a few times now and they’re perfect! Definitely measure the flour in grams instead of cups or else you might just add an extra cup or two!
I have made these cookies twice now and was completely disappointed both times to the point that I threw them away and found an alternate recipe. If you like thin, chewy cookies with a crisp edge, this is not the recipe for you! Like many other commenters have posted, these look nothing like the photo when they come out of the oven. I followed the directions exactly and these come out mounded, cakey and without barely a crack along the top.
These cookies are excellent! I cut back on the sugar a bit (I always do). Rather than use parchment paper, I greased my cookie sheets with butter. I did not chill the batter, and had no trouble rolling balls measured with a Vollrath 3/4 oz scoop. Dipped the top half of the balls in sparkling sugar (again, to cut back a bit on sugar), and flattened slightly with a glass. 9 minutes to absolute sparkling perfection! Most of this batch has been frozen for Christmas plates. When I make this recipe again, and I will, I may add a pinch of cayenne.
Probably one of the worst cookie recipes I’ve tried. I’ve been baking for 10+ years, followed the recipie to a T and much like other people’s comments, they DID NOT turn out. Flat, thin, and flavour was lacking.
Great recipe, delicious cookies. People who are saying their cookies didn’t flatten out must be adding too much flour. Mine turned out perfect. Thank you for the recipe!
Sharing my experience to hopefully help out others. I was nervous after reading some posts so I chilled my dough for an half and a half. I wasn’t quite sure about the 1 inch so my first batch I used half tablespoon scoop, cookies were too small. I found the 1 tsp scoop came out great. I did gently flatten my cookies and they were amazing. Oh I did sent my oven at convection and at 350. 8 minutes were perfect. Lastly I found using the light aluminum baking sheets work better. I tried another recipe that stated cookies would be soft and chewy… well lets just say they were not. Amazing flavor will definitely make them again
I followed the recipe exactly and they turned out perfectly. I baked them for 9 minutes at 350 and they spread out as expected.
I opted for a change from my usual Ottolenghi ginger molasses cookies (amazing!) and made this recipe as written. My cookies didn’t flatten out well so I will press down on the rounded dough balls to slightly flatten. Mine were a lot lighter in color too. I used light brown sugar. They taste good but underbaked since they stayed so thick so I stuck them in turned off oven to see if they could cook more inside. Not sure if they did but whatever, it was a one-time thing to try and I’m fine with the results because I wanted to try a chewy recipe and they are still chewy with crisp edges.
I just stumbled upon this recipe and right off the bat I noticed a conversion mistake – 4 1/2 cups of flour is not 639 grams. As a full time baker I prefer grams when it comes to baking and after reading some of the comments regarding the texture of the cookie after it’s been baked, the flour issue might be part of the problem.
Im sure the cookie tastes great because these flavors go well together and overall thank you for sharing this recipe. Just some minor details like oven temp to work on.
Question – If I want to make the dough ahead and freeze prior to baking, what is the best process? Freeze the dough in balls or let the dough come to room temperature and then prepare the balls dip in sugar?
Mine unfortunately did not come out as dark and crinkly as these because I only had a little over 1/4 c of molasses. I added a little brown sugar to substitute, apparently that 1/4 c of missing molasses makes a big difference in the appearance! But they were still incredibly delicious and chewy. So, so good. Absolutely amazing, such a delicious Christmasy flavor. I’ve made many molasses cookies, this is my new go-to recipe. Perfection!
Can I use this recipe to roll out dough for cookie cutters?
Absolutely agree!
THE best!
I got about 8 dozen + out of the recipe
I’ve made these the last 3 years as my go to recipe and my husband begs for them during the Christmas season! I use them in cookie gift exchanges and as Christmas gifts to friends and family!
I weigh out the flour to approx the 639/640g range and use the spices as stated (just add a dash of nutmeg). At minimum I chill for 2 hrs, but have found the dough does crackle better and produce a better cookie when chilled longer.
I use an approx 1 TBSP size cookie scoop, plop into POWDERED SUGAR (not granulated) but don’t roll the sugar all the way in . Depending on cookie size I get about 36-45 cookies per batch and they are flattened, crackled, and chewy!
I preheat the oven to 350 and am using silicone baking mats for even cooking. I’ve tried the 8, 9 and 10 mins range and find I prefer them at the 10 mins doneness, then i let them rest for about 4-5 mins and move them to a wire rack. They spread a little more and get that definite chewiness.
Thank you for this recipe as I’m on my 3rd & 4th batches this season already & they’ve been great!
I specifically search out this recipe when I make these cookies, and I know I’m on the right page when I read the story of momma making these every weekend. :)
I don’t change a single thing in this recipe and they come out absolutely amazing, every time. People absolutely RAVE about them – a true crowd pleaser.
Thank you for sharing this recipe!
I have made these on repeat, particularly over the holiday season and they are perfect! Huge crowd favorite among my friends and family.
Not a fan of this recipe. It requires pretty significant tweaks to get the flat look and chewy texture promised. As written, this recipe yields a more cake like texture – and a fairly salty/metallic aftertaste. On the plus side, the unbaked dough tastes great!
The metallic aftertaste is coming from too much baking soda. Despite the insistence by the person who published this recipe, two teaspoons of baking soda is sufficient. I’ve made this recipe at least 20 times with 2 teaspoons of baking soda and it comes out beautifully. The cookies are chewy and lovely.
Oh and I believe the flour grams should be 540g. I was wondering why my dough came out so dry.
You can’t bake then. My 12 yo makes these and I’m not sure where the “metallic” taste comes from you get. Best and easiest cookie recipe ever. No fail!
I’ve been making these cookies for at least 6 years! They’re a classic addition to our holiday spread and the whole family asks for them. I just wanted to note that I’ve always used blackstrap molasses and I think it probably amps up that flavor. I always go a bit liberal with the spices as well. Fantastic!
I noticed that your recipe says to bake at 350, but your video says to bake at 375 degrees. Also, most recipes say to use a fork and flatten them, but your recipe doesn’t. Mine are in the oven now. Fingers crossed.
Made these as written and they were awesome!! Now my dilemma. I wanted to make another batch to give as teachers gifts but today (of course) I only have salted butter. Hie horrible would they be if I used salted butter?
My husband loved these as well as myself but was wondering how to make them a little more harder
They’re very very puffy. I wanted chewy cookies. Super bummed I wasted all these materials and all this time.
Good recipe!! Am eating a warm cookie now
Sooooo good!!!
Very tasty cookies, my coworkers loved them. Love the texture. Next time would add a tad bit more ginger, maybe 1.5 Tbsp.
Hi! I love these. Favorite ginger molasses by far! I am thinking about making a double batch for Xmas presents this year! How long can I refrigerate the dough without it losing flavor? I am planning to bake batches over the next week as needed.
Thank you!
So I know a lot of people are probably struggling to get the cookies to come out as pictured- with beautiful cracks and such- and I struggled too when I first made these. This will sound really dumb but it’s my go to now: roll them in balls and bake as directed, maybe a little longer depending on the size. When they come out they’ll likely still be in balls. Take a cup with a flat bottom and literally just flatten them. Cookie ends up perfect and exactly as pictured.
Video doesn’t match the recipe. Lovely recipe though!
I make these every year (with chopped crystallized ginger added) and they are always a huge hit. I will note that, at least in my oven, they need closer to 12-13 minutes rather than 8-10 minutes. They are always chewy and crackly.
Thanks for the recipe, but is it baked at 375 degrees F or 350?? The video says 375 but the recipe says 350.
One of my favorite cookie recipes! I make these every year during the holidays and everyone loves them.
You are right, these cookies are perfect! I’ve been making molasses cookies for years and thought I’d try another recipe. This is far superior to my tried and true version.
Super tasty! Used the recipe as is—although I rolled half in powdered sugar, and half in a sugar-ginger mix. My only issue was 10 minutes still produced a “raw in the middle” cookie. By the last batch, I discovered 12.5 minutes cooked at 350, and resting for 5-6 minutes, gave me a cookie that was crisp on the outside, and chewy (as well as fully cooked) in the middle. I’ll have no problems eating the earlier cookies though 😉 I’m saving this recipe!
Looking forward to trying it. Can you freeze the dough in portions before baking?
The cookies turned out beautifully! I did them for 10 minutes like another reviewer suggested and it was the right amount of chewiness for me. I had some left over icing for some previous ginger cookies that I drizzled on top. Definitely will be my go to ginger cookies for the holidays!
Abigail, I very much appreciate the tips. Can you help me out? Does the recipe call for dark brown sugar or light brown sugar?
With kind regards,
Lisa
These cookies were delicious and chewy! After reading the reviews about domed/cake-like cookies that didn’t spread, I decided not to chill my dough at all. I also added some extra ginger, since at first taste it needed more. The end result was a flavorful and attractive looking cookies, just like the photos! Based off of my experience, I do recommend just nixing the chill time.
I made these for our family Christmas party and they were a huge hit. Substituted store bought ginger purée – worked great.
I baked for 10 minutes and they were still raw in the middle. I’m not sure if chilling the dough was such a good idea.
Help!! I was so excited to make these cookies! I make a half batch and wrote all the measurements next to each ingredient as 1/2. They all “melted” together in the oven!
I’ve gone over all details to think what could have gone wrong. All ingredients were just purchased in the past week.
Any thoughts would be appreciated!! Thank you!
I made these and they were delicious! I added one more egg yolk to the 2 eggs called for, and 2 tsp corn starch because I heard those could increase the chewiness. Also, I rolled the individual dough balls in turbinado sugar because I had some. It was perfect!
I was so excited for this recipe but my cookies spread like crazy and left a very buttery residue on my parchment paper, what did I do wrong??
Did you use room temperature butter and refrigerate the dough? Those are the two things that come to my mind, but I’m far from an expert!
I’m making a double batch of these to give out in cookie boxes for Christmas presents. They turned out fantastic! I followed it to a tee the first time and they were nicely sweet with a bit of warmth/spice. An added bonus is that they look good too. Mine crackled after I baked them for 10 minutes and were perfectly cooked.
My goodness these are good. HUGE size. Glad I missed that this iz a double sized recipe. Now I have loads for xmas gifts.
Did about half with candied ginger. Nom.
So so good. Made a few adjustments – used 3 cups AP flour, 1.5 cups whole wheat pastry flour. Used .5 cups of unsalted butter and 1 cup of salted butter and a small pinch of salt to the dry ingredients. Added about a tsp of vanilla after adding the eggs. Definitely recommend adding some chopped crystallized ginger and rolling the dough balls in turbinado sugar before baking. We are OBSESSED. They turned out amazing!
These are AMAZING! I used BOBS 1:1 GF Flour and opted not to roll them in sugar. I also left out the cloves because I didn’t have any. I just ate one fresh out of the oven. My husband and kids love them too!!
Thank you so much for this awesome recipe! The cookies turned out exactly as described, beautifully chewy and crackled on top. I refrigerated my dough overnight, portioned out with a tablespoon, and very slightly flattened with a drinking glass- baked for 10 minutes and they are perfect!
These were PERFECT! Chewy, crinkly, thick, and really really good. Absolutely saving this recipe to make again soon!
Such an amazing reliable delicious recipe!! So so yummy. I double the ginger and the cinnamon, and leave the clove amount the same. We like a little extra punch with the spice! So happy I found the recipe, it is the number one favourite cookie in our household!
Followed the recipe and got perfect cookies.
Tips
1) when you add your eggs in, do not beat past incorporation. Over-beaten eggs makes a cakey cookie.
2) weigh your flour
3) sift all dry ingredients. This is the key to a crackley top with any gingersnap recipe. Sift them again when adding the dry ingredients into the wet.
Where I live, it is -25c with -31c windchill, so I just put them outside while my oven heated up. They were very, very chilled and I got perfectly chewy, crackly, delicious gingersnap cookies. No metallic taste. Made over 60 cookies. My husband is very pleased (these are his favourite cookies) and so am I!
Great recipe! The only comment is next time I will add more spices because I enjoy a really heavy spiced cookie. 2 thumbs up!!!
Your conversion to grams for the flour is off by quite a bit. 4.5 cups of AP flour in grams is 576g not 639g. For people like me who measure my flour by grams this could be the reason some cookies are not turning out.
I’ve made this recipe a few times now and they’re perfect! Definitely measure the flour in grams instead of cups or else you might just add an extra cup or two!
These came out perfectly! Thank you for the recipe. We will make them every year.
Great taste, but my cookies are coming out much flatter than pictured. Any suggestions for tweaks?