Zingy Ginger Cookie Recipe

Prepare dry ingredients

In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground black pepper, baking soda, and fine salt until evenly combined. Set aside.

Cream butter and sugars

In the bowl of a stand mixer fitted with the paddle (or using a large mixing bowl and hand mixer), beat the softened unsalted butter with the brown sugar and granulated sugar on medium speed until light, fluffy and slightly paler, about 2 to 3 minutes. Scrape down the bowl once.

Add egg and molasses

Beat in the large egg until incorporated, then add the unsulphured molasses and vanilla extract and mix on low–medium speed until the mixture is homogeneous, about 30 seconds to 1 minute. Scrape down the bowl as needed.

Combine wet and dry

With the mixer on low speed, gradually add the dry ingredients to the wet mixture in two additions, mixing just until combined and no large streaks of flour remain. Do not overmix; the dough should be thick and slightly sticky.

Chill dough (optional but recommended)

Cover the bowl with plastic wrap and refrigerate for 30 to 60 minutes to firm up the dough. Chilling improves chewiness and prevents excessive spreading. If short on time you may proceed immediately.

Prep oven and baking sheets

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Position racks in the center and lower third of the oven to allow even browning.

Shape and coat

Place the coarse granulated sugar in a shallow bowl. Using a small cookie scoop or a tablespoon, portion 1 1/2-tablespoon-sized balls of dough (about 20–24 cookies total). Roll each dough ball between your palms to smooth, then roll each ball in the coarse sugar until well coated.

Arrange on sheet

Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches (5 cm) apart to allow for spreading. Gently press each ball down very slightly to flatten by a few millimeters — this encourages an even crinkle.

Bake

Bake one sheet at a time (or two if your oven bakes evenly) in the preheated oven for 9 to 11 minutes. The centers should look slightly underbaked and glossy while edges are set and starting to brown — this results in a chewy interior. Rotate the pan halfway through baking for even color if needed.

Cool

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to finish setting, then transfer cookies to a wire rack to cool completely. The cookies will firm up as they cool but remain chewy inside.

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.