Soft Ginger Cookies

A close-up of several round, cracked ginger cookies with fresh ginger, coated in sugar and arranged on a white marble surface.

These soft ginger cookies use fresh, ground, and crystallized ginger for bakery-style chew and bold spice in every bite. Easy to make and impossible to stop eating.

Prep Time 15

Cook Time 16

Total Time 31

Servings Cookies

Author Heather

Equipment

Ingredients

4 ½ cups all purpose flour
4 tsp ground ginger
2 tsp ground cinnamon
1 tsp baking powder
¾ tsp baking soda
1 tsp ground cloves
¼ tsp kosher salt
1 ½ cups unsalted butter room temperature
2 cups sugar
2 large eggs
½ cup molasses unsulfured
2 tbsp fresh ginger grated
⅓ cup crystallized ginger chopped
½ cup demerara sugar or sanding sugar, for rolling the dough balls

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Instructions

Preheat oven to 350ºF. Line 3 large cookie sheets with parchment paper, set aside.
In a large bowl whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a stand mixer, add the butter and 2 cups sugar and mix well to combine. Add the eggs one at a time, beating well after each addition. Add the molasses fresh ginger and blend well. Finally add in the dry ingredients and chopped crystallized ginger and mix on low until dough comes together. Don't over beat.
Use a large hinged scoop or 1/4 cup measure to scoop out dough. Roll between your palms to make a ball and roll in the demerara sugar. Place dough balls about 2 inches apart on the prepared baking sheets.
Bake 14-16 minutes until the tops begin to crack. Remove and allow to cool before storing.

Video

Notes

Tips for Storing & Freezing Cookies

Room temperature storage: Keep cookies in an airtight container or zip-top bag at room temperature for up to one week. Adding a slice of bread to the container helps maintain that soft, chewy texture.
Refrigerating the dough: The unbaked dough can be refrigerated for up to 3 days. Let it sit at room temperature for about 20 minutes before scooping and rolling.
Freezing baked cookies: Layer cooled cookies in a freezer-safe zip-top bag with parchment paper between layers to prevent sticking. Freeze for up to 3 months and thaw at room temperature.
Freezing dough balls: Roll the dough balls in demerara sugar, place on a parchment-lined sheet, and freeze until solid. Transfer to a freezer bag and bake straight from frozen, adding 2 to 3 minutes to the bake time.
Avoid stacking warm cookies. Let cookies cool completely on the baking sheet before stacking or storing. Stacking warm cookies traps steam and softens that crisp sugar crust.

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