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Ginger Spice Cookies

  • Author: Cosette's Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 16 cookies 1x
  • Category: Cookies
  • Method: Baking


These ginger spice cookies are chewy, bold and just a hint spicy. Recipe adapted from King Arthur


Units Scale

Cookie Ingredients

  • 2 2/3 cups flour (350 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 3 Tablespoons pink peppercorns
  • 1 cup unsalted butter, softened (230 grams)
  • 3/4 cup dark brown sugar, packed (180 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 1" piece of fresh ginger, peeled and zested or minced finely
  • 1 large egg
  • 1/4 date molasses (80 grams)
  • 1 teaspoon vanilla extract

Topping Ingredients

  • 1/2 cup granulated sugar
  • 2 teaspoons ground ginger


  1. Preheat oven to 350 degrees Fahrenheit 
  2. Line 2 sheet pans with parchment paper or silicone mat
  3. Prepare your cookie topping, granulated sugar and ground ginger in a small bowl and set aside.
  4. Sift or whisk your dry ingredients into a bowl: flour, baking soda, salt, cinnamon, ground ginger, ground allspice, ground nutmeg, ground cloves and pink peppercorns. Set aside.
  5. In the bowl of a stand mixer fitted with paddle attachment or using a hand mixer, combine your butter and sugars. Mix for 3-5 minutes until pale and fluffy, scrape down sides as needed.
  6. Add your freshly grated ginger, egg, molasses and vanilla extract. Continue to mix for another 3-5 minutes until light and smooth.
  7. With the mixer on low, add your dry ingredients until just combined.
  8. Scoop your cookie dough into 60 gram portions (about 1/4 cup), roll until cohesive and then roll into your sugar ginger mixture.
  9. Place 5 cookies on your prepared sheet pan - 2 in each corner and 1 in the center. Cookies will spread, they will need the space.
  10. Bake in the upper third of the oven for 13-15 minutes until edges are slightly browned and center is puffed. 
  11. Remove from oven and allow to cool on sheet pan for 5 minutes, then remove to cooling rack. Continue baking remaining cookies and enjoy!


  • If you don't have a particular spice, feel free to increase the amount of one you do have on hand. It will change the overall flavor but any combination will be incredible.
  • Use a microplane to zest your fresh ginger - you can also mince finely.
  • Pro tip: before measuring your molasses, spray your measuring cup with baking spray - this will help the molasses to slide out effortlessly and leave nothing behind.
  • These parchment sheets are one of my favorite baking tools - pick up a pack and keep on hand!
  • You are welcome to substitute the date molasses for unsulfured molasses - DO NOT use Blackstrap Molasses - blackstrap is very bitter and not suited for baking
  • If you don't have pink peppercorns on hand, you can sub candied ginger in it's place or simply leave out.

Keywords: chewy spiced cookies, chewy molasses cookies, ginger molasses cookies, pink peppercorns, sweet and spicy cookies, gingersnap cookies