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Course Dessert
Cuisine American
Keyword ginger cookies
Prep Time 15 minutes
Cook Time 15 minutes


  • 2 1/4 cups (292 grams) all-purpose flour or whole wheat flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (200 grams) brown sugar or 2/3 cup (133 grams) for a less sweet version
  • 1/4 cup (60ml) oil*
  • 1/3 cup (117 grams) molasses**
  • 1 large (50 grams, out of shell) egg or 1 chia egg*** for vegan
  • 1 1/4 cups (170 grams) chopped crystallized ginger, optional
  • raw sugar for rolling the cookies
  • orange zest from two oranges optional


  • Preheat the oven to 350 °F (175 °C).
  • In a large bowl, mix the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt. Set aside.
  • With an electric mixer, beat the sugar, oil, and molasses at medium speed for 1 minute.
  • Add the egg, and beat for 1 minute on low. Scrape the sides of the bowl and then beat for another minute.
  • Slowly add the dry ingredients and mix on medium for 2 minutes.
  • Add the crystallized ginger and mix until combined.
  • Roll each cookie into a 1 3/4-inch ball and flatten them slightly with your fingers.
  • Press each side of the cookie in sugar, which has been mixed with the orange zest, if using, and place them on a Silpat or a cookie sheet with parchment paper.
  • Bake for 13-15 minutes. As soon as they’re crackly, I take them out. If they’re not crackly, they’re not ready.
  • Cool the cookies on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
  • Keep in an airtight container for up to 5 days. They freeze great.


* For the oil, you can use any neutral-tasting liquid oil. I used olive oil.
** For the molasses, use something like Grandma's Original Molasses, and not blackstrap (unless you know you like blackstrap).
*** To make them vegan, use 1 chia egg. Mix 1 tablespoon of ground chia seeds mixed with 3 tablespoons of water until it's thickened like an egg.
Adapted from Ina Garten's Ginger Cookies recipe