Ginger Cookies

Simply said, these ginger cookies are amazing! They are big, thick and chewy, with a soft center and lightly crisp exterior.




  1. In a mixing bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg and salt, set aside.
  2. In the bowl of an electric stand mixer fitted with a paddle attachment, whip together butter, light-brown sugar and orange zest on medium-high speed until mixture is pale and fluffy about 3-4 minutes. Add in egg and mix until well blended. Mix in molasses and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix just until combine. Cover bowl with plastic wrap and refrigerate dough for 30 minutes.
  3. Pour turbinado sugar into a small bowl. Scoop dough out 2 Tbsp at a time and roll into balls then roll top half of each ball into turbinado sugar. Place dough balls with sugar coated side upright onto plates, cover with plastic wrap and refrigerate 30 – 40 minutes. Preheat oven to 350 degrees during the last 10 minutes of chilling.
  4. Transfer dough balls to Silpat or parchment lined cookie sheets, with sugar coated side upright and spacing them 2 inches apart. Flatten tops of cookies. Bake in preheated oven 11 – 13 minutes. Allow to cool on cookie sheet for 2 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container.

Keywords: ginger, cookie, cinnamon, nutmeg