Ginger crisp cookies

Total Time
22 min
0 min
22 min
Despite the tablespoon of ground ginger, these crispy cookies actually have a fairly subtle flavor. Ginger, cinnamon, allspice and molasses lend to the rich flavor of these cookies. To boost the spiciness, replace up to 3 tablespoons of the 1/2 cup granulated sugar used in the cookie dough with dark brown sugar; this will also produce a slightly chewier cookie. You can freeze these cookies and store them in a zip-top freezer bag to pull out as a quick snack or dessert. Simply place them on a baking sheet with parchment paper and freeze them completely individually before adding them to the freezer bag.


All-purpose flour

1 cup(s)


1 item(s), large, large

Ground ginger

1 tsp

Ground cinnamon

½ tsp

Baking soda

¼ tsp

Sea salt

¼ tsp

Ground allspice



¾ cup(s)

Unsalted butter

4 Tbsp, room temperature


2 Tbsp


  1. Preheat the oven to 350°F. In a medium bowl whisk the flour, ginger, cinnamon, baking soda, salt, and allspice. Reserve 1/4 cup of the sugar in a small bowl. In a large bowl, with an electric mixer on medium speed, cream the remaining 1/2 cup sugar and the butter. Mix in the egg and molasses, continuing to beat until combined. Mix in the dry ingredients. Drop dough onto baking sheets by the tablespoonful, leaving 2–3 inches between cookies, making 24 cookies. Spray the bottom of a 21/2-inch glass with nonstick spray. Dip it into the bowl of reserved sugar and flatten a mound of dough. Continue to dip and flatten the remainder of the cookie dough. Bake until the cookies are firm to the touch and lightly colored around the edges, 10–12 minutes. Cool on the baking sheet on a wire rack 10 minutes, then remove the cookies from baking sheet and cool completely on rack.