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Sweet Snacking: Easy Ginger Cookies With Fresh Ginger

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Ginger cookies with fresh ginger can’t be beat for flavor. Serve these easy ginger cookies with a glass of milk or a hot cup of tea, or give them as gifts.

I love the flavor of ginger, no matter the time of year. But as the calendar turns and the days become cooler, the warm spiciness of ginger is even more welcome — especially if it comes alongside a steaming cup of coffee.

ginger cookie dough with a plain and embossed rolling pin

Use cookie cutters to shape these easy ginger cookies. Gingerbread people for Christmas, of course, or simply cut into basic squares. You can use a square cookie cutter, or try a pizza cutter.

cutting ginger cookie dough into squares with a cookie cutter

An embossed rolling pin makes even simple squares look elegant.

To use one, you’ll need to roll the dough out with a standard rolling pin first, then use the embossing rolling pin to leave pretty patterns.

making easy ginger cookies with fresh ginger. Left, rolled dough with embossed rolling pin. Right, embossed dough

Ginger Cookies with Fresh Ginger

Fresh ginger gives these cookies an extra burst of flavor. If you don’t have access to fresh ginger, you can certainly use dried ginger; just use one tablespoon of dried ginger to replace the ground ginger root.

ginger cookie dough cut into squares

While these easy ginger cookies are great for kicking off the autumn spice season, they’re also good to pack as a road trip snack for those who are predisposed to motion sickness. (The ginger helps with that!)

Make them for a holiday cookie exchange along with these rolled sugar cookies and chocolate cut out cookies and you’ll be the hit of the party!

square ginger cookies tied with red and white twine

★ Did you make these easy ginger cookies with fresh ginger? Give this recipe a star rating below! ★

Easy Ginger Cookies with Fresh Ginger

Easy Ginger Cookies with Fresh Ginger

Yield: 24 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

These cookies look fancy but there's no fiddling with persnickety cookie cutters. 

Ingredients

  • 3 cups unbleached organic all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 tablespoons finely grated fresh ginger root
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 6 tablespoons unsalted butter
  • 3/4 cup dark brown sugar, not packed
  • 1 large egg
  • 1/3 cup molasses
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon lemon zest, optional

Instructions

Make the Dough:

  1. Whisk the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves together in a small bowl.
  2. Beat butter, brown sugar, and egg together in a large bowl until well blended. You can do this by hand or in the bowl of your stand mixer on medium speed.
  3. Add molasses, vanilla, and lemon zest; mix until well blended.
  4. Stir in dry ingredients gradually until the dough is smooth.
  5. Divide dough in half. Wrap each half in damp tea towel and refrigerate for two hours or overnight.

Roll and Bake the Cookies:

  1. Generously butter a cookie sheet, or line it with a silicone baking mat or parchment paper.
  2. Remove one portion of the cookie dough from fridge. Turn the dough out onto a lightly floured surface. Sprinkle flour on top of the dough and on the rolling pin.
  3. Roll dough to a quarter-inch thickness, using additional flour if necessary to prevent sticking. To give these easy ginger cookies a pretty pattern, use an embossed rolling pin over the rolled out dough.
  4. Cut cookies into shapes with cookie cutters, or simply cut into squares. Transfer cookies to the cookie sheet, spacing them two inches apart.
  5. Bake at 350F degrees for 7-10 minutes; less time for a soft cookie, more for a crisp one.
  6. Remove from oven; let cookies sit for a couple of minutes until they are firm, then transfer to a wire rack.

Notes

If you don’t have access to fresh ginger, you can certainly use dried ginger; just use one tablespoon of dried ginger to replace the ground ginger root.

Nutrition Information:
Yield: 24 Serving Size: 1 grams
Amount Per Serving: Calories: 86Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 0gCholesterol: 14mgSodium: 12mgCarbohydrates: 12gProtein: 1g

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Meet the Author

Kris Bordessa

Kris Bordessa founded Attainable Sustainable as a resource for revitalizing vintage skills. Her book, Attainable Sustainable: The Lost Art of Self-Reliant Living (National Geographic) offers a collection of projects and recipes to help readers who are working their way to a more fulfilling DIY lifestyle.

5 comments… add one
  • Michelle Mar 24, 2018, 5:08 pm

    Great recipe!

  • Adrianna Deffes Dec 23, 2018, 12:42 pm

    Would not recommend storing in a damp cloth – the ginger flavor of my dough completely evaporated overnight. Was excited at the idea of not needing to use plastic, but it’s probably a necessary step. Cookies are largely flavorless after a night in the fridge. Glad I made a test batch before my party so I knew!

    • Kris Bordessa Dec 27, 2018, 4:09 pm

      Thanks for sharing your experience.

  • Debra Bonham Dec 27, 2018, 7:51 pm

    Thank you for the recipe. I am very disappointed in the two rolling pins I bought. They leave no dents in the cookies. The pictures you show have much deeper dents in the rolling pins. I’m so unhappy because I really don’t feel I will even use these. ☹️

    • Kris Bordessa Jan 5, 2019, 4:43 pm

      Maybe you can return them?

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