Spicy, fragrant, and sweet ginger cookies are more than just a Christmas treat!

When cookies taste this good, there’s no need to wait for the holidays.

These ginger cookies are so unbelievably soft and chewy. And they have just the right amount of ginger flavor.

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They’re seriously drool-worthy, no questions asked.

Pair them with a steaming hot cup of tea or your favorite morning coffee for the ultimate indulgence.

So, what are you waiting for? Strap on your apron, preheat your oven, and whip up these seriously delicious treats!

Ginger Cookies

Ginger cookies are the ultimate sweet and fragrant treat. I mean, who can resist that warm and spicy aroma?

Whack these little gems in the oven and fill your home with the most amazing fragrant scent. It’s an instant mood booster!

That insanely yummy aroma of ginger and cinnamon never fails to put me in the Christmas spirit.

Even outside the holiday season, I love to whip up a batch of these simple ginger cookies.

Who doesn’t love a little yuletide cheer in July?

The combo of sweet and spicy flavors is a match made in heaven.

And don’t even get me started on the texture.

They’re irresistibly crispy on the outside and oh-so-soft and chewy on the inside.

Soft, slightly chewy, and infused with the perfect blend of spices, there’s no way you’ll be able to resist them.

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Ingredients

To make ginger cookies, you need a few easy-to-get ingredients:

Granulated Sugar: You need one cup of granulated sugar for the cookie dough and two tablespoons for coating the dough balls.
All-Purpose Flour: This gives the cookies structure.
Spices: Use a blend of ginger, cinnamon, and cloves.
Baking Soda: Baking soda acts as a leavening agent, helping the dough to rise while baking.
Salt: To bring out all of the delicious flavors.
Margarine: Softened to room temperature, this is the key to soft ginger cookies with a delicate crisp edge.
Egg: The egg acts as a binder, holding the dough together.
Molasses: It’s best to opt for original molasses. It adds a warm and sweet flavor to these tasty ginger cookies.

How to Make Ginger Cookies

Preheat the oven. Heat it up to 350 degrees Fahrenheit. While you wait for the oven to heat up, grab a small bowl and measure out 2 tablespoons of sugar. You’ll use this later on, so set it aside for now.
Whisk together dry ingredients. In another bowl, sift together the flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt.
Whisk together wet ingredients. In a separate large bowl, cream the softened margarine and the remaining sugar until light and fluffy. Beat in the egg, then stir in the molasses and water.
Combine the wet and dry ingredients. Gradually stir the dry ingredients into the wet ingredients until well combined. This is where the magic happens and the dough starts to take shape.
Roll the dough balls. Use floured hands to shape the dough into 24 walnut-sized balls. This is where things can get messy, but it’s all part of the fun.
Coat the balls in sugar. Roll each ball in the reserved sugar until coated. This will add a nice crunch and sweetness to the cookies.
Bake. Place the cookies 2 inches apart onto ungreased cookie sheets. Flatten them slightly with the bottom of a glass. Pop them into the preheated oven for 8 to 10 minutes, switching racks halfway through.
Cool the cookies. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes.
Serve. Finally, transfer the cookies to a wire rack to cool completely. Add any final touches, like a drizzle of icing or a sprinkle of cinnamon, and enjoy!

Tips and Variations

Tips:

To make the best ginger cookies possible, follow these simple tips:

Use fresh ginger: For a strong and vibrant flavor.
Chill the dough: Pop the cookie dough in the fridge for at least 30 minutes. It helps the cookies keep their shape while baking.
Use dark brown sugar: If you’re looking for a deeper flavor and chewier texture, use dark brown sugar. The molasses content in dark brown sugar makes a big difference.
Add a touch of black pepper: Add a pinch of black pepper to the dough to give your cookies a subtle warmth.
Don’t overbake: Keep a close eye on your cookies while they’re in the oven. Ginger cookies can go from perfectly baked to overdone in a matter of seconds. So, take them out when they’re just starting to brown around the edges.

Variations:

Looking to spice up your ginger cookies? Here are some good ideas:

More ginger! Add chopped crystallized ginger to your cookies for an extra zing of flavor and crunch.
Frost your cookies. Try a light glaze on top of your cookies for a sweet finish. A rich cream cheese frosting is also super tasty.
Use orange liqueur. Orange pairs so well with ginger. The liqueur will enhance the flavors perfectly. You can also use orange juice, but the flavor won’t be as strong.

How to Store and Freeze

To store: Since ginger cookies are soft, it’s best to store them in an airtight container to keep them fresh.

Try not to use tins or less tight containers with other kinds of cookies inside. You don’t want the flavors to blend together.

If you’re leaving the cookies out for a few days, be sure to cover them so they don’t go stale.

To freeze: You can store baked ginger cookies in the freezer for up to a month.

But a better choice would be to freeze the cookie dough, and then thaw it out when you’re ready to bake.

That way, you always have fresh cookies ready to go.