Ginger cookies with fresh ginger are the perfect fall treat. These cookies are soft, chewy, and made from scratch in less than 20 minutes!
Why you will love these ginger cookies
Fresh ginger cookies are super easy to make. This is one of the easiest cookie recipes on my blog! You don't need to rest the dough, so you can enjoy them in less than 30 minutes.
Fresh ginger. Using fresh ginger makes the cookies nice and spicy!
If you love gingersnaps, you will absolutely LOVE these ginger cookies with fresh ginger.
They don't spread. You can bake all the cookies at once. There is no need to wait for a second batch!
Flour - all-purpose flour is perfect for this recipe.
You could substitute the flour and baking powder with self-rising flour!
Sugar - brown sugar contains molasses, giving the cookies extra caramel flavor and an amazing chewy texture. You can substitute the brown sugar for granulated sugar, but it will change the color of the cookies.
Ginger - I use a combination of ground ginger and fresh ginger to make this recipe.
Butter - As in my other recipes, I'm using unsalted butter for these ginger cookies with fresh ginger.
If you use salted butter, you should not add extra salt to the dough.
Baking powder - As a rising agent, you need to add baking powder to the dough. This will make your cookies nice and fluffy!
1. Cream the butter with the sugar until it is fluffy and lighter in color.
2. Add the dry ingredients and mix them with a spoon into the dry ingredients until just combined. The dough will be a bit soft.
3. Form the dough into small balls and slightly flatten them. Put the baking tray in the oven and bake them for 10 minutes until golden.
My tips for the perfect ginger cookies with fresh ginger
Never overwork the dough. It is important not to over-mix the dough to prevent your cookies from becoming tough.
Don't chill the dough. There is no need to refrigerate this dough. In fact, the cookies hardly spread, so it is even better to process the dough right away.
Add enough spices. The spices are the star of these cookies, so be sure to add enough!
Did you know that the flavors of the spices become even better if you let the dough rest in the fridge overnight?
Just be sure to let it come to room temperature before baking the cookies.
Make sure to use soft butter. Soft butter makes it easy to beat together with the sugar to make it fluffy. This allows you to easily mix in the rest of the ingredients and improves the texture of the cookies.
Roll them in fine sugar. You don't have to do this, but it will give the cookies a nice crunchy coating and make them sparkle!
Change the spices. If you don't have separate spices on hand or want to try another flavor, you can replace them with a tablespoon of speculaas spice mix or pumpkin spice.
Add grated apple. These cookies are perfect for the autumn season, and I enjoy combining the flavor with other fall ingredients, such as apples.
It's important to note that including ¼ cup of grated apples can make the dough more moist, so you may want to skip adding milk.
Honey. If you want to bake your ginger cookies without molasses, you can use honey instead.
Chocolate chips. In my opinion, adding chocolate chips to a cookie is always a good idea. Add ¼ cup of dark chocolate chips with the dry ingredients, or put some on top before you put them in the oven.
Candied ginger. To add some sweetness, you can replace the freshly grated ginger with finely ook chopped candied ginger.
Fresh ginger cookies will keep for at least five days. To prevent them from drying out, pack the cookies airtight.
If you want to eat them later, you can also freeze them. You can keep them in the freezer for at least six months.
Take the cookies out of the freezer well before serving and let them thaw at room temperature.
You can also freeze the unbaked dough! Take it out of the freezer the night before you want to bake the cookies and knead it quickly.
More easy cookie recipes
- 1 stick (110 grams) of room temperature butter
- ½ cup (100 grams) of brown sugar
- ¼ cup (70 grams) of molasses
- 1 teaspoon of vanilla extract
- 2 tablespoons of milk
- 1 ½ tablespoon grated fresh ginger
- 1 ⅔ cup (200 grams) of allpurpose flour
- ½ teaspoon of baking powder
- 2 teaspoons of ground ginger
- 1 teaspoon of cinnamon
- ½ teaspoon of cardamom
- ¼ teaspoon of cloves
- ¼ teaspoon of black pepper
- A pinch of salt
- ½ granutaled sugar to coat the cookies
- Preheat the oven to 180 degrees and line a baking sheet with baking paper.
- Beat the butter with the sugar in a mixing bowl until fluffy and creamy.
- Add the fresh ginger, milk, vanilla extract, and syrup, and stir well for a moment.
- Add the dry ingredients (except the granulated sugar) and mix with a spoon or spatula until everything is just combined. It is important not to mix the dough too long because then your cookies will become tough.
- Scoop out balls of dough, about one tablespoon each, and roll them in granulated sugar.
- Place the balls on the baking sheet and bake in the center of the oven for about 10-12 minutes until they are a nice golden brown color.
- Let them cool on the baking sheet for about 5 minutes before letting them cool completely on a cooling rack.
These ginger cookies won't spread much so you don't have to space them out too much.
Nutrition Information:Yield: 18
Amount Per Serving: Calories: 117Total Fat: 5.2gSaturated Fat: 3.3gCholesterol: 14mgSodium: 47mgCarbohydrates: 16.4gFiber: 0.5gSugar: 6.5gProtein: 1.3g