Last winter, our town was blanketed in snow, the kind of storm that shuts everything down. My kids were thrilled about the unexpected day off from school, and I decided it was the perfect excuse to stay cozy indoors.
We pulled out board games, cranked up the fireplace, and I thought—why not bake something that makes the house smell as warm as it feels? That’s how Ginger Crisps came into play.
The aroma of ginger and cinnamon quickly filled the kitchen, mixing with the laughter of my family playing Uno in the living room. I rolled little sugar-coated dough balls while the kids peeked over the counter, impatiently asking how long they’d take. By the time the cookies came out, crisp around the edges and chewy in the center, the whole family had already gathered with mugs of hot cocoa.
Baking these cookies that day reminded me why I love cooking for my family: it transforms an ordinary snowed-in afternoon into something special. Even now, every bite brings back that memory of soft blankets, card games, and a house smelling like pure comfort.
Short Description
Crispy Ginger Cookies are lightly spiced, rolled in sugar, and baked until golden, delivering a warm snap with every bite. Perfect for holidays, cozy afternoons, or anytime you need a comforting homemade treat.
Key Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon water
- ¼ cup molasses
- Additional granulated sugar for rolling
Tools Needed
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Baking sheets
- Parchment paper
- Cooling racks
Cooking Instructions
Step 1: Preheat the oven
Set your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
Step 2: Mix dry ingredients
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
Step 3: Cream butter and sugar
In a large bowl, cream butter and 1 cup sugar with a mixer until light and fluffy.
Step 4: Add wet ingredients
Beat in the egg, then stir in water and molasses until smooth.
Step 5: Combine mixtures
Gradually add dry ingredients to the molasses mixture. Mix until well combined. If the dough feels sticky, chill for 15 minutes.
Step 6: Shape and coat
Form dough into walnut-sized balls. Roll each ball in granulated sugar.
Step 7: Bake
Arrange cookies 2 inches apart on baking sheets. Bake 8–10 minutes, until edges are firm and centers are slightly soft.
Step 8: Cool
Let cookies cool on baking sheets for 5 minutes before moving to wire racks to finish cooling.
Why You’ll Love This Recipe
Full of flavor: Spices like ginger, cinnamon, and cloves make every bite warm and aromatic.
Simple ingredients: Pantry staples come together in minutes.
Perfect texture: Crisp edges with chewy centers.
Crowd-pleaser: A favorite for holidays, office potlucks, or after-school snacks.
Freezer-friendly: Dough balls or baked cookies can be frozen for later.
Mistakes to Avoid & Solutions
Overbaking: Cookies can turn hard. Take them out when edges are firm but centers are soft—they’ll firm up as they cool.
Skipping the sugar roll: This step creates the classic sparkle and light crunch. Don’t skip it.
Warm dough: If dough is too sticky, chill before rolling so it’s easier to handle.
Crowding the pan: Cookies spread, so leave at least 2 inches between them.
Too much flour: Spoon flour into the measuring cup instead of scooping to avoid dry cookies.
Serving and Pairing Suggestions
Serve warm with hot cocoa, tea, or spiced cider.
Stack them on a platter for a holiday dessert table.
Pair with vanilla ice cream for a quick dessert sandwich.
Add to cookie tins for gifting.
Storage and Reheating Tips
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freeze unbaked dough balls on a tray, then transfer to freezer bags. Bake directly from frozen, adding 1–2 minutes.
Freeze baked cookies in airtight containers for up to 2 months. Thaw at room temperature.
To refresh slightly soft cookies, warm in the oven at 300°F for 2–3 minutes.
FAQs
1. Can I use fresh ginger instead of ground?
Not recommended—fresh ginger adds moisture and won’t give the same warm spice. Stick with ground.
2. Do I have to chill the dough?
Not always, but chilling helps if your dough is too sticky. It also enhances flavor.
3. What kind of molasses should I use?
Unsulphured molasses is best. Avoid blackstrap—it’s too bitter.
4. Can I make these gluten-free?
Yes, substitute with a cup-for-cup gluten-free flour blend. Texture will be slightly different but still delicious.
5. Why did my cookies come out puffy instead of flat?
This happens if you add too much flour. Make sure to measure properly by spooning flour into the cup.
Tips & Tricks
Use dark molasses for a deeper flavor.
For extra crisp edges, bake on a light-colored metal pan.
Sprinkle cookies with coarse sugar before baking for added crunch.
Double the batch and freeze half for quick holiday baking.
Recipe Variations
Orange-Ginger Crisps: Add 1 teaspoon orange zest to the dough for a citrusy twist.
Chocolate-Dipped: Once cooled, dip half of each cookie in melted dark chocolate. Let set on parchment.
Spicy Kick: Add a pinch of cayenne for subtle heat that pairs well with ginger.
Soft Ginger Cookies: Bake only 7 minutes for a chewier version.
Maple Molasses Cookies: Replace half the molasses with pure maple syrup for a softer flavor.
Final Thoughts
These Ginger Crisps have become one of my favorite cookies when I need something comforting yet quick. They’re festive enough for a Christmas cookie exchange but simple enough for a weekday treat.
I really like the way the kitchen smells while they’re baking—the warm spices feel like an instant hug. Sharing them with family around the table or sending a batch to neighbors always brings a smile.
Ginger Crisps Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon water
- ¼ cup molasses
- Additional granulated sugar for rolling
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in water and molasses until smooth.
- Gradually mix in dry ingredients until combined. If sticky, chill dough for 15 minutes.
- Roll dough into walnut-sized balls and coat in granulated sugar.
- Place 2 inches apart on baking sheets and bake 8–10 minutes, until edges are firm and centers soft.
- Cool on baking sheets for 5 minutes, then transfer to wire racks.
