Ginger Cookies

These ginger cookies have the texture of Snickerdoodles. Their flavor, though, very much like the best gingersnap: potent and unmistakeable.

Ginger Cookies
(AKA: Gingerdoodles)

Recipe by Make It Like a Man!Course: Dessert
Makes

32

three-bite cookies

Ingredients

  • 384g (2¾ cups) all-purpose flour

  • 1 tsp baking powder

  • ¾ tsp baking soda

  • 4 tsp ground ginger

  • 2 tsp ground cinnamon

  • 1/2 tsp ground allspice

  • 1/2 tsp ground cardamom

  • 1/4 tsp ground nutmeg

  • 140g (½ cup + 2 Tbs) butter, softened

  • 140g (scant ¾ cup) brown sugar

  • 110g (⅔ cup) sugar, plus more for rolling

  • 3/8 tsp salt

  • 1 large egg

  • 300g (2 cups) minced, freshly candied ginger (see notes)

Directions

  • In a stand mixer with the paddle attachment, beat the flour, powder, soda, and spices on low speed (setting 2 out of 9) until well blended, 30 seconds. Pour the mixture into a mixing bowl and set aside.
  • Paddle the butter, both sugars, and the salt, ramping up to speed 4 (out of 10) just until perfectly combined, 1½ minutes. Scrape down the bowl. Add the egg and paddle on same speed until perfectly combined and ligher in color, 30 seconds.
  • Pour the flour mixture into the the butter mixture, then scrape down the bowl. Mix on lowest speed until well combined, 15 seconds. Mix in the ginger on the same speed, 15 seconds.
  • Use a 1-oz. ice cream scoop to scoop out the dough, forming each portion into a ball. Seal them loosely packed in an airtight container and refrigerate overnight or for up to three days.
  • Roll each dough ball in sugar. They don’t spread much, so feel free to load up the cookie sheets. Bake at 350°F for 16 minutes. Cool for 10 minutes, then move to a rack to cool completely.

Notes

  • The minced, candied ginger I’m referring to is left over from making ginger ale. It’s simply been poached in simple syrup and then drained. It’s not the kind of crystalized ginger that you buy in a grocery store. It’s fresher than that, has a significant liquid content, and isn’t as dense, sticky, or chewy. If you wanted to MacGuyver some, you might mince some candied ginger, put it in a pot with a bit of water, and heat it up. It should be wet, but not soupy.
"Ginger Cookies," from Make It Like a Man!

Social Learning

Instead of dusting them with sugar, you could drizzle them with a powdered-sugar glaze.

These cookies keep well in a sealed container at room temperature, which makes them a great make-ahead item.

The Backstory

I invented these cookies in order to use up the byproduct of having made ginger ale: a whole lot of poached ginger. Would I make ginger ale just to have this the leftover ginger for these cookies? Probably.

Adult Lunchbox

Do I even have to suggest taking these to work with you? Yes. The powdered sugar stays good on them forever, and the cookies themselves stay fresh for more days than you’ll be able to keep them around. They’re on the soft side, so you’ll want to pack them in something that will protect them.

Ginger Cookies

Credit for images on this page: Make It Like a Man!, unless otherwise indicated. Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything. Make It Like a Man! has been ranked by Feedspot as #13 in the Top 30 Men’s Cooking Blogs!

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26 thoughts on “Ginger Cookies

    • Thank you! I don’t know that I’ve encountered an ultimate yet, but I’m the meantime, I thought these were nice.

  1. These ginger cookies are a delightful fusion of textures. An absolute treat for any cookie enthusiast!

    • It’s the first step in making candied ginger. It’s a fun way to use up extra ginger, or any kind of citrus peel.

  2. Honestly, I love just about every ginger cookie I’ve ever had! By complete coincidence, when your email popped in (yes, I know I’m late in responding), I just finished writing up a ginger cookie recipe myself. You will see it soon, but it’s quite different from yours. Ginger cookies for the holidays are de rigueur!

  3. I have an old recipe called Lauren’s Spice cookies that look and sound very similar to these beauties. I usually roll them in granular sugar which gives them a bit of crunch and a sparkly effect. I do adore ginger so I would love to try this lovely recipe.

  4. These ginger cookies look absolutely delicious! I can almost smell the warm and comforting aroma through the screen. Can’t wait to try making them at home!

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