The Ultimate Ginger Cookie

I’ve made many-a-ginger-cookie, and finally discovered this version from Ina Garten, which really is the “ultimate” ginger cookie!

Ultimate Ginger Cookie

A little crispy on the outside, but then perfectly chewy in the middle. And wonderful, distinct gingery flavor! I doubled the recipe, because I think you’ll find that one batch simply isn’t enough. By the time you’ve tried one—or two, or three—just to make sure they are perfect… and then had your “tasters” try one… you get the picture… And… they are even better the next day. Another reason to love this recipe—I am a huge fan of anything that can be made ahead. You might be surprised that I listed these as kid-friendly, but these are Aja, my toddler’s favorite cookies that I bake.


When I visited my brother, Gary, at his house or furniture factory in Johannesburg (Jo’burg), there was always a big tin of delicious, crunchy, homemade “ginger biscuits” that looked like giant ginger flying saucers!

What? You must be thinking… Well, in South Africa, a “biscuit” is actually what’s known as a cookie here in the U.S., and a “cookie” is what’s known as a cupcake here. I know, pretty confusing. It took me a long time to learn the new lingo! I tried to recreate the experience, but I think sometimes when you convert recipes from “the old country” they just aren’t the same.

I LOVE grating my own nutmeg—it makes me feel very fancy! My microplane grater is one of my favorite tools. I happen to love the taste and smell of nutmeg, and it is definitely much fresher and more flavorful if you grind it yourself. And there’s something so cute about those little nutmegs—look like acorns.


Cool Tools:

The Ultimate Ginger Cookie
Yields 44
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
133 calories
25 g
8 g
3 g
2 g
0 g
36 g
94 g
13 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 133
Calories from Fat 27
% Daily Value *
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 8mg
Sodium 94mg
Total Carbohydrates 25g
Dietary Fiber 1g
Sugars 13g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 4 1/2 cups (22oz or 1 lb 6 oz) all-purpose flour
  2. 2 teaspoons baking soda
  3. 4 teaspoons cinnamon
  4. 2 scant teaspoons cloves
  5. 1 generous teaspoon ground nutmeg
  6. 1 teaspoon ground ginger
  7. 1/2 teaspoon kosher salt
  8. 2 cups (9 1/2 oz) dark brown sugar, lightly packed
  9. 1/2 cup vegetable oil
  10. 2/3 cup unsulfured molasses
  11. 2 extra-large eggs, at room temperature
  12. 2 1/2 cups (12oz) finely chopped crystallized ginger
  13. Granulated sugar, for rolling the cookies
  1. Preheat oven to 350 degrees F. Line 4 sheet pans with parchment paper.
  2. In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt, and then combine the mixture with your hands.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes.
  4. Turn the mixer to low speed, add the eggs, and beat for 1 minute.
  5. Scrape the bowl with a rubber spatula and beat for 1 more minute.
  6. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes.
  7. Add the crystallized ginger and mix until combined.
  8. Scoop about 1 1/4 - 1 3/8 oz of dough, using a small cookie scoop.
  9. With your hands, roll each cookie into a 1 1/2-inch ball, and then flatten them lightly with your fingers.
  10. Press both sides of each cookie in granulated sugar and place them on the sheet pans—about 12 per pan.
  11. Bake for 13 - 16 minutes.
  12. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 2 minutes, then transfer to wire racks to cool completely.
  1. You can find crystallized ginger in most markets these days - but uncrystallized will work fine too - just chop it up with a bit of sugar.
  2. The cookies should still be soft to the touch when you take them out, as they will harden as they cool.
  3. If you like your cookies to stay soft and moist, I recommend storing them in a tupperware. Separate each layer with wax or parchment paper in a cookie tin to keep them more crisp.
Adapted from Food Network
Adapted from Food Network

Author: Orna

Orna Purkin is the creator of OrnaBakes—where healthy meets yummy. As a former Weight Watchers Leader and Ambassador, her passion is to inspire others with her healthy recipes, favorite food finds, and weight-loss tips — with the odd confession here and there!

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  1. These look and sound delicious and I can’t wait to try making them; I’m going to start with just a singled recipe because I’m afraid I will devour them all myself. I too don’t love cloves, so I’m thankful that you mentioned reducing the cloves in the recipe; I’m wondering if it’s okay to omit them altogether. Also, I don’t have a paddle attachment for a mixer…I’m assuming I can buy one cheaply anywhere that sells kitchen supplies (maybe Target?) Thanks for this!!!

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