Whip up a batch of The Best Ginger Cookies Ever! They’re the perfect treat to ring in the holiday season, and they make delicious edible gifts!
A few days before Thanksgiving, I officially ring in the holiday baking season with a batch of chewy and irresistibly fragrant ginger cookies. As soon as their warm scent fills the house, I start dreaming of all the good things the next weeks will bring: cozy family dinners, evenings by the fireplace with a good book and a glass of red wine, wandering around beautifully lit Christmas markets, wrapping presents to the sound of holiday tunes, and baking—a whole lot of baking.
Melt-in-your-mouth crisp on the outside and soft and chewy on the inside, these ginger cookies are the perfect texture. They get their deep, rich flavor from a touch of molasses and are subtly spiced with ginger, cinnamon, and nutmeg. I love them with a cup of eggnog or some ginger tea, but they are also a much-appreciated treat at school bake sales during this time of year. Plus, they happen to make the perfect edible gift. Wrap them in sparkling cellophane, tie the packages with red and green ribbon, and give them to anyone who could use a little holiday cheer!
How to use slightly stale cookies
This recipe makes 36 cookies, and as much as I love them, I don’t always get a chance to use up the entire batch. When I notice they start to go slightly stale, it’s time to repurpose them. You can crush them into fine crumbs and mix them with melted butter to make a crust for your pies and bars. Now that they’re softer, they also make the perfect choice for ice cream sandwiches. In that case, place a large scoop of cinnamon ice cream between two cookies and roll the edges of the ice cream sandwiches in candied pecans. So good! You can also sprinkle the crumbs over a bowl of ice cream.
One of my favorite ways to use them is in a fancy breakfast parfait. Simply alternate layers of cookie crumbs with Greek yogurt and chopped caramelized pears, garnish each parfait with candied ginger, and serve. It’s such a hit at the holiday table!
How do I store leftovers?
Leftover cookies can be stored in an airtight container at room temperature for up to 4 days or in the fridge for about 1 week. You can also flash-freeze them before transferring them to a Ziploc bag. They will keep well in the freezer for up to 3 months. The cookies will thaw quickly at room temperature.
Serving suggestions
Serve these cookies with a warming Copycat Starbucks Vanilla Spice Latte, a Rich And Creamy Hot Chocolate, or a pot of ginger tea. They’re also a great addition to a holiday cookie platter alongside these fun red-and-white Candy Cane Cookies, our Peppermint Sugar Cookies, and these cute Snowman Sugar Cookies.
The Best Ginger Cookies Ever
Ingredients
- 1/2 cup crystallized ginger chopped
- 3/4 cup granulated sugar divided
- 6 tablespoons butter room temperature
- 1/4 cup molasses
- 1 egg
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 3/4 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 cup sanding sugar for rolling
Instructions
- Place the crystallized ginger and 1/3 cup of the granulated sugar in a food processor. Pulse until finely ground. Transfer to a bowl.
- Add the butter and rest of the granulated sugar to the food processor. (I don’t wash out the bowl.) Process until light and fluffy.
- Add the ginger mixture, molasses, and egg. Process until smooth.
- In a bowl, whisk the flour, baking soda, ginger, cinnamon, and nutmeg.
- Add the flour mixture to the food processor and run until the dough comes together. Cover with plastic wrap and chill for at least 1 hour.
- When ready to bake, preheat the oven to 350℉ and line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls. Place the sanding sugar in a shallow dish and roll the balls through the sugar. Place the balls 2 inches apart on the baking sheet.
- Bake for 12 to 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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