Photo of Fresh ginger spice cookies by WW

Fresh ginger spice cookies

Total Time
25 min
15 min
10 min
Along with ground cinnamon and cloves, a good bit of grated fresh ginger spices up these easy cookies, giving them a burst of pungent-peppery flavor. Whole-wheat pastry flour has a finer texture than regular whole-wheat flour, making it ideal for desserts. Be sure that when you measure, you lightly spoon the flour into dry measuring cups and then level off the excess. If you scoop, you might end up with too much flour—and dense, dry cookies. For ultimate accuracy, you can weigh the flour; you’ll want to use 8.75 ounces.


Whole wheat pastry flour

2¼ cup(s)

Ground cinnamon

1½ tsp, divided

Baking soda

½ tsp

Table salt


Ground cloves

¼ tsp

Packed brown sugar

½ cup(s), dark variety

Unsalted butter

6 Tbsp, softened

Fresh ginger

1 Tbsp, peeled and grated

Vanilla extract

1 tsp


1 large egg(s)

Confectioners' sugar

2 Tbsp


  1. Preheat oven to 350°F with 1 oven rack in top third of oven and 1 oven rack in lower third of oven. Line 2 large baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, 1 tsp cinnamon, baking soda, salt, and cloves.
  3. In a large bowl, combine brown sugar and butter. Beat with a mixer at medium-high speed until well blended, about 2 minutes. Add ginger, vanilla, and egg and beat until well combined. Add flour mixture and beat at low speed until just combined.
  4. Scoop dough with a 2-tsp scoop, arranging 1 inch apart on prepared baking sheets. Flatten dough to a ½-inch thickness with bottom of a glass. Bake at 350°F until set and just beginning to brown on the bottom, about 10 minutes. Remove cookies to a wire rack to cool.
  5. Combine remaining ½ tsp cinnamon and confectioners’ sugar; sprinkle evenly over cookies.
  6. Serving size: 1 cookie