Crispy Ginger Cookies – Once Upon a Chef

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Sugar, spice, and all things nice: these thin, crispy ginger cookies are what holiday dreams are made of.

pile of ginger cookies

These thin and crispy ginger cookies, a gem from Emily Luchetti’s Stars Desserts, are truly something special. Featuring a spot-on mix of ginger, cinnamon, cloves, allspice, and a bit of black pepper, these cookies deliver a sweet, buttery crunch with just the right touch of chewiness in the middle. They are a treat any time of day (yes, even breakfast), and they fill the house with the most heavenly aroma as they bake. With their deep amber color and slightly crackled tops, they’re perfect for the holidays. Think of them as the more delicious cousins of gingerbread men, offering a rich taste and a delightful texture that traditional holiday cut-out cookies just can’t match.

“I absolutely LOVE these cookies! They are crispy around the edges, with a little soft chew in the middle. And the spices are just enough to be tasty without being overpowering.”

J. Gamroth

What You’ll Need To Make Crispy Ginger Cookies

crispy ginger cookies ingredients

Step-by-Step Instructions

In a medium bowl, combine the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper.

Whisk and set aside.

In the bowl of an electric mixer, combine ½ cup of the granulated sugar, brown sugar, and butter.

butter and sugars in mixing bowl

Beat until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.

Beating the butter and sugars

Add the egg.

adding the egg

Beat for about 20 seconds, then scrape down the sides of the bowl and add the molasses.

adding the molasses

Beat until just combined, then scrape down the sides of the bowl again.

beating in the molasses

Add the dry ingredients.

adding the dry ingredients

Mix on low speed until just incorporated. The dough will be very soft; refrigerate it for about one hour, or until firm enough to roll.

ginger cookie batter in bowl

Preheat the oven to 350°F and set a rack in the middle position. Line a baking sheet with parchment paper.

Place the remaining ½ cup granulated sugar in a shallow bowl. Form the dough into 1-inch balls and roll in the sugar to coat. Place the balls on the prepared baking sheet about 2 inches apart.

rolling ginger cookie dough balls in sugar

Bake for 10 to 12 minutes, until set and deeply golden on the outside and slightly soft on the inside. (As they bake, they will puff up and then flatten. Do not remove them from the oven until they are flat.)

baked ginger cookies on baking sheet

Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Refrigerate the dough between batches. The cookies will keep for several days in an airtight container; freeze for longer storage.

plate of ginger cookies

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Crispy Ginger Cookies

Sugar, spice, and all things nice: these thin, crispy ginger cookies are what holiday dreams are made of.

Ingredients

  • 2½ cups all-purpose flour, spooned into measuring cup and leveled-off
  • 2 teaspoons ground ginger
  • ½ teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 2 teaspoons baking soda
  • Scant ¼ teaspoon salt
  • Pinch freshly ground black pepper
  • 1 cup granulated sugar, divided
  • ½ cup packed light brown sugar
  • 2 sticks (1 cup) unsalted butter, softened but still cool
  • 1 large egg
  • ⅓ cup molasses, such as Grandma’s Original

Instructions

  1. In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. Set aside.
  2. Using an electric mixer, beat ½ cup of the granulated sugar, brown sugar, and butter until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add the egg and beat for about 20 seconds, then scrape down the sides of the bowl. Add the molasses and beat until just combined, then scrape down the sides of the bowl again.
  3. Add the dry ingredients, then mix on low speed until just incorporated. The dough will be very soft; refrigerate it for about one hour, or until firm enough to roll.
  4. Preheat the oven to 350°F and set a rack in the middle position. Line a baking sheet with parchment paper.
  5. Place the remaining ½ cup granulated sugar in a shallow bowl. Form the dough into 1-inch balls and roll in the sugar to coat. Place the balls on the prepared baking sheet about 2 inches apart. Bake for 10 to 12 minutes, until set and golden on the outside and slightly soft on the inside. (As they bake, they will puff up and then flatten. Do not remove them from the oven until they are flat.) Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Refrigerate the dough between batches. The cookies will keep for several days in an airtight container; freeze for longer storage.
  6. Freezer-Friendly Instructions: To freeze before baking, scoop the dough into balls and roll in sugar, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Freeze for up to 3 months. Bake as needed directly from the freezer, allowing a few minutes longer in the oven. To freeze the cookies after baking, store the cooled cookies in an airtight container separating layers with parchment paper or aluminum foil. Freeze for up to 3 months. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Information

Powered by Edamam

  • Serving size: 1 cookie
  • Calories: 119
  • Fat: 5 g
  • Saturated fat: 3 g
  • Carbohydrates: 17 g
  • Sugar: 11 g
  • Fiber: 0 g
  • Protein: 1 g
  • Sodium: 75 mg
  • Cholesterol: 19 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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