Spicy ginger cookies are the jar cookie of my childhood: crackled sugar-topped rounds heavy with ginger, backed by cinnamon and cloves, chewy in the middle and just crisp at the edges. Bake a double batch — the dough freezes and the cookies vanish.
For me, the perfect cookie has to deliver on two fronts: incredible flavor and satisfying texture. These Spicy Ginger Cookies do just that and more! Each bite starts with a delightful snap, giving way to a rich, buttery crumb that melts in your mouth. The warm, aromatic blend of ginger, cinnamon, and cloves provides a gentle, spicy kick that is simply irresistible. They are wonderfully simple to make, and the slice-and-bake method means you can have fresh, warm cookies whenever the craving strikes. While they are a dream alongside a scoop of creamy vanilla ice cream, they are absolutely spectacular all on their own.
Ingredients
• MAKES ABOUT 4 DOZEN
• 1 cup / 227g (8 oz) unsalted butter, softened
• ½ cup / 110g (3.9 oz) firmly packed light brown sugar
• ½ cup / 100g (3.5 oz) granulated sugar
• 2 cups / 240g all-purpose flour
• 1½ tablespoons ground ginger
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• Extra granulated sugar, for sprinkling
Instructions
1. In a large bowl, use an electric mixer to cream the softened butter with the brown and white sugars until the mixture is light, pale, and fluffy.
2. In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, and salt until well combined.
3. Gradually add the dry to the creamed butter mixture, mixing on low speed until just incorporated. Be careful not to overmix; the dough will be crumbly.
4. Turn the dough out onto a sheet of wax paper. Use your hands to gently press it together into a cohesive ball, then shape it into a log about 2 inches in diameter.
5. Wrap the log tightly in the wax paper and chill in the refrigerator for at least 1 hour, or up to 1 week. This step is crucial for developing flavor and ensuring clean slices.
6. Preheat your oven to 350°F / 175°C. Line a cookie sheet with parchment paper. Unwrap the chilled log and use a sharp knife to slice it into ¼-inch-thick rounds.
7. Place the cookies on the prepared sheet about 1 inch apart. Bake for 8 to 10 minutes, or until the edges are a lovely golden brown.
8. Immediately sprinkle the hot cookies with a little extra granulated sugar. Let them cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Approximate values per cookie, based on 48 servings.
• Calories: 70 kcal
• Carbohydrates: 8g
• Protein: 1g
• Fat: 4g
• Sugar: 4g
Pro Tips
• for Perfect Ginger Cookies
• For future cravings, shape the dough into two logs. Bake one now and wrap the other tightly in plastic wrap, then freeze for up to 3 months. Thaw slightly before slicing and baking.
• Once you add the flour, mix only until it’s just incorporated. Overmixing develops gluten and can lead to tough, rather than crisp and buttery, cookies.
• For evenly baked cookies, ensure your slices are a consistent ¼-inch thick. Using a ruler as a guide for your first few cuts can be very helpful.
FAQ
Q: Can I make these spicy ginger cookies vegan
A: Yes, you can easily make these cookies vegan. Simply substitute the unsalted butter with a high-quality, firm plant-based butter block in a 1:1 ratio. The rest of the ingredients in this recipe are already vegan.
Q: Are these ginger cookies egg-free
A: Absolutely! This spicy ginger cookie recipe is naturally egg-free, making it a fantastic choice for those with egg allergies or who follow an eggless vegetarian diet. No substitutions are needed to achieve their delightful snap.
Q: How can I store the cookie dough for later
A: This recipe is perfect for making ahead. You can wrap the dough log tightly in wax paper and refrigerate it for up to one week. For longer storage, wrap the log in plastic wrap and freeze it for up to 3 months. Thaw slightly before slicing and baking for fresh cookies anytime.
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Spicy Ginger Cookies
Ingredients
Method
- In a large bowl, use an electric mixer to cream the softened butter with the brown and white sugars until the mixture is light, pale, and fluffy.
- In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, and salt until well combined.
- Gradually add the dry to the creamed butter mixture, mixing on low speed until just incorporated. Be careful not to overmix; the dough will be crumbly.
- Turn the dough out onto a sheet of wax paper. Use your hands to gently press it together into a cohesive ball, then shape it into a log about 2 inches in diameter.
- Wrap the log tightly in the wax paper and chill in the refrigerator for at least 1 hour, or up to 1 week. This step is crucial for developing flavor and ensuring clean slices.
- Preheat your oven to 350°F / 175°C.
- Line a cookie sheet with parchment paper. Unwrap the chilled log and use a sharp knife to slice it into ¼-inch-thick rounds.
- Place the cookies on the prepared sheet about 1 inch apart.
- Bake for 8 to 10 minutes, or until the edges are a lovely golden brown.
- Immediately sprinkle the hot cookies with a little extra granulated sugar.
- Let them cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
- Once you add the flour, mix only until it's just incorporated. Overmixing develops gluten and can lead to tough, rather than crisp and buttery, cookies.
