Ginger Cookies

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Recipe photo
Hands-on time:
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Yield: about 45 cookies

Recipe photo

These crunchy/chewy cookies are wonderful served as is, or crumbled to make the cookie layer in parfaits.

Ginger Cookies

star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 45 cookies
Published: 01/18/2010


  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 cup mini diced crystallized ginger
  • 1 cup butter
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon salt
  • 1 cup sugar
  • 1/2 cup molasses
  • 1 large egg


1) Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.

2) Whisk together the flour, baking soda, and diced ginger; set aside.

3) In a large bowl, beat together the butter, spices, salt, and sugar.

4) Beat in the molasses and egg, scraping the bottom and sides of the bowl. Add the dry ingredients and mix well.

5) Use a tablespoon scoop or a spoon to scoop walnut-sized balls of dough. Place the balls on the prepared baking sheets.

6) Bake the cookies for 9 to 12 minutes, until they look set but haven't browned. Remove them from the oven, and cool right on the pan.

Yield: about 45 cookies.


  • star rating 12/03/2013
  • elizabeth from tema
  • star rating 06/22/2011
  • captainswife from KAF Community
  • I made this recipe for a special occasion. I believe the old adage is that you should never take an experiment to a party. These cookies, despite the various spices and the crystallized ginger, had almost no flavor. I may try them again, because I have been looking for a recipe with crystallized ginger, but will make significant changes to the spices.
    I'm sorry you weren't happy with this recipe. Perhaps you would like to add crystallized ginger to this recipe as it is a bit darker and heavier on the spices: ~Amy
  • star rating 05/25/2010
  • Deb W. from Broomfield, CO
  • This is one of the best cookie recipes. I decided to try this recipe because my husband loves gingersnaps and I thought these would be a nice variation. The recipe is really simple to make. The cookies keep extremely well. My husband raves about them quite often because they keep so well, he says they taste just baked several day after I've made them. I can always count on KAF recipes.
  • star rating 02/28/2010
  • Becky from North Carolina
  • Yummy little cookie. I used whole wheat pastry flour instead of AP and decreased the sugar by half. I wanted a less sweet cookie to use as a snack for my kids instead of a dessert-sweet cookie. They're crisp on the outside and tender inside. Yum! I scooped the dough by rounded teaspoon and baked them for 8 minutes.
  • star rating 02/10/2010
  • Jennifer from Columbus, OH
  • SO DELICIOUS! I doubled the ground ginger to 2 tsp to give in zing. The next time I would decrease the sugar, it was too sweet for me. This recipe made 62 2 inch cookies (when dropped with a 1T scoop) and baked for 11 minutes. Can't wait to make them again.