Description
The Ultimate Ginger Cookie is a chewy, spiced delight with deep molasses flavor, crystallized ginger, and warm aromatic spices. Perfectly balanced between soft and crisp, this Ina Garten classic captures the essence of homemade comfort and festive baking in every bite.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 cup dark brown sugar, lightly packed
- 1/4 cup vegetable oil
- 1/3 cup unsulfured molasses
- 1 extra-large egg, at room temperature
- 1 1/4 cups chopped crystallized ginger (about 6 ounces)
- Granulated sugar, for rolling the cookies
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ground ginger, and salt. Combine the dry ingredients well.
- In a stand mixer fitted with a paddle attachment, beat the brown sugar, vegetable oil, and molasses on medium speed for 5 minutes until smooth and glossy.
- Turn the mixer to low, add the egg, and beat for 1 minute. Scrape down the sides and beat for an additional minute.
- With the mixer on low, slowly add the dry ingredients and mix on medium speed for about 2 minutes until fully combined.
- Fold in the crystallized ginger until evenly distributed.
- Using a small ice cream scoop or two spoons, form 1 3/4-inch dough balls. Flatten slightly and roll each ball in granulated sugar.
- Place cookies on the prepared baking sheets and bake for exactly 13 minutes, until crackled on top but still soft inside.
- Cool on the sheet for 1–2 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overbake to maintain a chewy center.
- Refrigerating dough for a few hours enhances flavor and texture.
- Store cookies in an airtight container with a slice of bread to keep them soft.
- Dough can be frozen for up to 3 months for convenient future baking.
- For a vegan version, substitute the egg with a flaxseed mixture (1 tbsp flaxseed + 3 tbsp water).
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 18g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: Ultimate Ginger Cookie, chewy ginger cookies, molasses cookie, spiced cookie recipe, Ina Garten ginger cookie, holiday cookies, crystallized ginger cookie, best ginger cookies