Ginger Cookies
Makes: ~12 cookies
Prep Time: 15-20 minutes
Bake Time: 10-13 minutes
I’ll be honest—ginger cookies are a bit polarizing.
They’re not like the ever-loved chocolate chip cookie that wins everyone over without question. No, ginger cookies are bold. They’re assertive. And unapologetically packed with spice and flavor.
These cookies demand your attention with rich molasses and warming, spicy notes of cinnamon and ginger. They’re kinda like that friend who tells it like it is, but also gives the best hugs when you need them.
And the bonus- they’re ridiculously easy to make. No fuss, no hard-to-find ingredients, and no need to be a pro baker. Plus, you get to roll them in sugar for that extra sparkle (because we all need a little sparkle during the holidays).
Whether you’re a lifelong fan of ginger cookies or giving them a try for the first time, this recipe will win you over... well…maybe.
Shopping List for Ginger Cookies
Pantry Staples:
All-purpose flour
Baking soda
Kosher or table salt
Granulated sugar
Brown sugar
Molasses
Neutral oil (avocado, grapeseed, vegetable)
Vanilla extract or paste
Spices:
Ground ginger
Cinnamon
Cardamom (optional)
Cloves
Allspice
Nutmeg (whole preferred)
Other Ingredients:
Vegan unsalted butter
Apple cider vinegar
Crystallized ginger (optional)
Sanding sugar/ Demerara sugar ( if not using granulated sugar for rolling)
Equipment Needed Ginger Cookies
Kitchen scale – for precise measurements (highly recommended for best results).
Medium mixing bowl – for dry ingredients.
Large mixing bowl – for wet ingredients.
Hand or stand mixer – to cream butter and sugars.
Sifter – to ensure dry ingredients are lump-free.
Cookie sheet – lined with parchment paper or a non-stick sheet.
Parchment paper – for easy cleanup and non-stick baking.
Cookie scoop or spoon – for uniform cookie sizes.
Small bowl or plate – to roll dough balls in sugar.
Wire cooling rack – to cool cookies evenly.
Measuring spoons – for precise spice and liquid measurements.
Whisk or spatula – to mix dry and wet ingredients.
Glass or your palm – to flatten the cookies before baking.
Grater or microplane – if using whole nutmeg for the freshest flavor.
Notes for Your Ginger Cookies Recipe
1. Egg-Free Ginger Cookies
This recipe uses a simple oil and water mixture with a touch of apple cider vinegar as an egg replacement. The combination replicates the binding and moisture eggs provide, making these cookies perfect for vegans and those with egg allergies.
2. Perfect Spices for Warm, Cozy Flavors
These ginger cookies are loaded with a delicious blend of spices, including ground ginger, cinnamon, cloves, nutmeg, and allspice. Freshly ground nutmeg is recommended for maximum flavor, but pre-ground spices work just as well.
About the Cardamom:
Cardamom adds a hint of floral flavor that deepens the complexity of these cookies without being overpowering. The small amount ensures the flavor stays subtle. That said, cardamom is not to everyone’s taste, and it can be pricey. If you’re unsure or don’t have it on hand, feel free to skip it—I hate to make you buy a spice you’ll only use once!
3. Customizable Mix-Ins
For extra texture and a zingy flavor, crystallized ginger is a fantastic addition, but it’s optional. These cookies are equally delicious without it. You can also experiment with mix-ins like chopped nuts or dairy-free chocolate chips for a twist.
4. Chilling the Dough
Chilling the dough enhances the flavor and ensures your cookies bake up thick and chewy. If you're short on time, a 30-minute chill in the fridge is sufficient, but for the best results, let the dough rest overnight.
5. Make-Ahead Friendly
This dough is freezer-friendly! Scoop and shape the dough into balls, then freeze on a tray. Once frozen, transfer to a freezer-safe container or bag. Bake directly from frozen, adding an extra 1-2 minutes to the bake time.
6. Choosing the Right Sugar
Rolling the dough balls in granulated, sanding, or demerara sugar before baking adds sparkle, crunch, and a slightly caramelized flavor. It also gives the cookies a beautiful finish that’s perfect for holiday gifting or cookie swaps.
7. Vegan-Friendly Ingredients
To keep this recipe vegan, be sure to use plant-based butter and sugar that hasn’t been processed with bone char. Many brands now label their sugars as vegan-friendly, making it easier to shop.
8. Why Use Apple Cider Vinegar?
Apple cider vinegar reacts with the baking soda in this recipe (which has no baking powder) to create a slight rise and improve the cookie texture. While the recipe still works without it, I highly recommend including it for the best results.
9. Cookie Texture: Chewy and Crispy
These ginger cookies are designed to be crispy on the edges and soft, chewy in the center. To achieve this texture, avoid overmixing the dough and bake until the tops just begin to crack.
10. Storage Tips
Store these cookies in an airtight container at room temperature for up to 5 days.
Note on Measuring Ingredients
For best results, use a kitchen scale to measure ingredients by weight. Baking is precise, and a scale ensures accuracy every time, especially for flour and sugars.
If you’re using measuring cups, be sure to use the scoop and level method:
Fluff the flour in its container with a spoon.
Scoop the flour into the measuring cup without packing it down.
Level off the excess with a knife or flat edge.
This method helps prevent over-measuring, which can lead to dry or dense cookies.
Perfect Texture
These ginger cookies are designed to be crispy on the edges and soft, chewy in the center. To achieve this texture, avoid overmixing the dough and bake until the tops just begin to crack.
INGREDIENTS:
Dry
2 ¼ cups (270 g) all-purpose flour
1 tsp baking soda
½ tsp kosher salt (¼ tsp if using table salt)
Spices
1 tsp ground ginger (Use 2 tsp if skipping crystallized ginger)
1 tsp cinnamon
½ tsp cardamom (optional)
¼ tsp cloves
⅛ tsp allspice
⅛ tsp nutmeg (freshly ground preferred)
Wet
½ cup (100 g) brown sugar
¼ cup (50 g) granulated sugar
½ cup (113 g) unsalted vegan butter, room temperature
1 tbsp neutral oil
2 tbsp water
½ tsp apple cider vinegar
1 ½ tsp pure vanilla extract
60 g (¼ cup) molasses
Mix-ins + Toppings
114 g (½ cup) crystallized ginger, finely chopped (optional)
2 tbsp granulated/sanding/ or demerara sugar
DIRECTIONS:
1. Prepare Ingredients:
Preheat oven to 350°F.
Line a cookie sheet with parchment paper or use a non-stick sheet.
2. Mix Dry Ingredients:
In a medium bowl, sift together the flour, baking soda, salt, and spices.
Stir with a whisk or spatula to ensure everything is evenly mixed. Set aside.
3. Cream Butter + Sugars:
In a large mixing bowl, add butter, granulated sugar (reserving 2 tbsp for rolling), brown sugar, and vanilla.
Cream together using a hand or stand mixer on medium-high for 2-3 minutes, until light and fluffy.
4. Add Liquids:
In a small bowl, whisk oil and water together. Add this mixture to the creamed butter and sugars. Mix for 1 minute.
Add in the molasses and mix 1 minute more or until well combined.
5. Combine Wet + Dry:
Add the dry ingredients to the wet mixture in thirds, folding gently after each addition.
Mix until just combined and there are no pockets of the dry mixture(don’t overmix).
6. Add Mix-ins (Optional):
If using crystallized ginger, gently stir it into the dough.
7. Shape the Cookies:
Scoop dough using a cookie scoop or spoon, roll into a ball with your hands, then roll in the reserved sugar.
Place on the prepared cookie sheet and press lightly to flatten with your palm or the bottom of a glass.
8. Optional Chill Time:
For best results, chill the dough in the fridge for 30 minutes to 1 hour (or overnight).
9. Bake:
Bake cookies on the middle rack for 10-13 minutes, until the tops begin to crack.
10. Cool:
Let cookies rest on the cookie sheet for 5 minutes. Then transfer to a wire rack to cool about 20-30 minutes.
