Ginger Spice Cookies

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You know when you try something that you just can’t stop thinking about? Well that happened to me with this cookie. I first tried this delicious Ginger Spice cookie at one of my favorite bakeries in New York City, City Cakes. It was soft, but perfectly chewy, with just the right amount of molasses flavor and the perfect undertone of ginger and spice. I tried a lot of cookies and this one was my absolute favorite. When I got home from the trip I couldn’t get the cookie out of my mind. My friend and I re-created it at home and I have to say that it is amazing. Sadly, City Cakes closed a bit ago, but you can keep their memory alive by making these delicious Ginger Spice Cookies at home.

I mean look at that delicious texture!

Ingredients for Ginger Spice Cookies

Salted Butter

Using salted butter is important for this recipe as there is no other salt in the recipe. If you don’t have any salted butter, just add a pinch of salt instead.

Brown sugar

The brown sugar combined with the molasses create the really delicious dark and almost caramel-ly flavor of this cookie

Egg 

To add flavor and texture to the cookie. Eggs are also integral to the structure of the cookie.

Molasses

Molasses is one of those ingredients that you probably don’t just have lying around. But I promise you it is worth it to go pick some up. Molasses adds just a certain flavor that is so delicious and comforting. 

Baking Soda

Don’t confuse it with baking powder! Haha

Ground Ginger, Ground Cloves, and Cinnamon

Spices make this cookie so warm and flavorful. It’s the perfect combination of spices for Fall.

All-Purpose Flour

I always use unbleached all-purpose flour for my cookies. 

White Sugar

You’ll roll the dough balls in white sugar just before baking. It gives the cookies a fun texture and makes them so pretty. 

How to Shape Ginger Spice Cookies 

To make sure these cookies don’t spread too much and get too flat, you have to shape them in top-heavy, almost triangular shaped balls. It’s hard to describe so just refer to the picture. You can do this by rolling the dough into a round ball first, then pinching a little bit of the dough at the top until it forms a little triangular shape.

What Size Cookie Scoop Should I Use? 

When I had the original cookie in New York City, it was a big bakery-style cookie. I love making huge cookies at home, but you can absolutely make smaller cookies too.

If you want to make large cookies, you can use a ¼ cup cookie scoop. If you have a scoop that big that is great but you can also use a ¼ cup measuring cup. You’ll want to bake this size cookies for 12 minutes.

You can also use a 2 tablespoon scoop to make 24 standard-sized cookies. Use this cookie scoop. If you make smaller cookies, you will want to reduce the baking time by a minute or two.

Line Your Baking Sheet with Parchment 

I suggest lining your baking sheet with parchment paper for the easiest cookie removal and clean up. You can buy these pre-cut sheets on Amazon that are so quick and easy to use.

More Cookie Recipes 

If you’re a huge cookie fanatic like me, you’ve got to try my other cookie recipes. I have to say that they are delicious.

No Chill Sugar Cookies

Browned Butter Sourdough Chocolate Chip Cookies

Browned Butter Sourdough Molasses Cookies

Happy Cooking

I hope you love this Ginger Spice Cookies recipe as much as I do. If you want to follow along on my cooking adventures, follow me on Instagram @AMBERSKITCHEN

Ginger Spice Cookies

These are a HOME RUN! So soft. So good. And so chewy!

5 from 3 votes

Print Pin Rate

Course: Dessert

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Servings: 10

Ingredients

• 1 1/2 sticks room temp butter (I used salted)
• 1 cup brown sugar, packed
• 1 egg
• 1/4 cup molasses
• 1 tsp baking soda
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1 tsp cinnamon
• 2 1/4 cup flour
• 1/4 cup sugar, to roll the dough balls in

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Instructions

• Preheat oven to 350°F and prepare a baking sheet by lining it with parchment paper. 
• Cream together the butter and brown sugar. 
• Add the egg and molasses.
• In a separate bowl combine the flour, cinnamon, ginger, cloves, and baking soda. Whisk to combine. 
• Add half of the dry mixture to the wet. Mix lightly until it is worked in, then add the other half. Don’t overmix the dough. 
• Use a 1/4 cup measuring cup to measure out the dough balls (you should get about 10). If you want smaller cookies you can use a 2 tbsp cookie scoop to make 24 cookies (just reduce baking time by 1-2 minutes).
• Roll each dough ball in the sugar, then form the dough ball into a top-heavy, almost triangular-shaped ball.
• Place 4-6 dough balls on each cookie sheet and bake for 12 minutes. 
• Let cool completely.