Do you love the taste of ginger cookies in the fall? Actually, I LOVE the taste of ginger and molasses together at ANY time of the year! But, THIS Ina Garten Ginger Cookies recipe is genuinely my FAVORITE cookie of all time!
And, that’s saying a lot. I love cookies in general so much that I have this cool cookbook called, The Perfect Cookie that my friend Molly bought me for Christmas one year.
Crystallized ginger, molasses, cinnamon, cloves, nutmeg, etc are all my favorite flavors, especially in the fall. All these bad boys are in this recipe and the house smells heavenly when they are baking!
But, I digress.
The recipe you need is this one for the Barefoot Contessa’s (aka Ina Garten) Ultimate Ginger Cookie. It’s spectacular!
It’s a bit crisp on the outside, moist on the inside, and filled with crystallized ginger and lots of fall spices. Let me show you how it’s made:
In this post...
The Best Ginger Cookie I Ever Ate!
Delicious ginger cookie that is crisp on the outside and moist on the inside.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp kosher salt
- 1 cup dark brown sugar, lightly packed
- 1/4 cup vegetable oil
- 1/3 cup unsulfured molasses
- 1 extra large egg, at room temperature (or two large eggs)
- 1 1/4 cups chopped crystallized ginger (6 ounces)
- granulated sugar (about 1/3 cup) for rolling the cookies right before baking
Instructions
- Preheat the oven to 350 degrees. Line 2 sheet pans with parchment paper.
- In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ground ginger, and salt. Then combine the mixture with your hands.
- In the bowl of an electric mixer, fitted with a paddle attachment, beat the brown sugar, oil, and molasses on medium speed, for 5 minutes.
- Turn the mixture to low speed, add the egg, and beat for one minute. Scrape the bowl with a rubber spatula, and beat for one more minute.
- With the mixer still on low, slowly add the dry ingredients to the bowl. Then mix on medium speed for 2 minutes.
- Add the crystallized ginger and mix until combined.
- I stop here, cover the bowl with foil and save it (up to a couple of days) in the fridge. This way I can bake the cookies the day of my event and they’ll be perfect!
- On the day of the event, remove the bowl from the fridge and let it come to room temperature (so the dough can be easily scooped out and shaped into balls).
- Scoop the bowl with two spoons or a small ice cream scoop. With your hands roll each cookie into a 1 3/4 inch ball and then flatten them slightly with your fingers.
- Now press both sides of each cookie in the granulated sugar. Place them on the sheet pans (8 cookies per sheet pan).
- Bake for exactly 13 minutes. (The cookies will be cracked on the outside and soft on the inside.
- Let the cookies cool on the sheets for 2 minutes and then remove them to wire racks to cool completely.
- Enjoy!
Recipe for Ina Garten’s Ginger Cookies:
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp kosher salt
- 1 cup dark brown sugar, lightly packed
- 1/4 cup vegetable oil
- 1/3 cup unsulfured molasses
- 1 extra large egg, at room temperature (or two large eggs)
- 1 1/4 cups chopped crystallized ginger (6 ounces)
- granulated sugar (about 1/3 cup) for rolling the cookies right before baking
Steps (for these yummy Ina Garten Ginger Cookies):
- Preheat the oven to 350 degrees. Line 2 sheet pans with parchment paper.
- In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ground ginger, and salt. Then combine the mixture with your hands.
- In the bowl of an electric mixer, fitted with a paddle attachment, beat the brown sugar, oil, and molasses on medium speed, for 5 minutes.
- Turn the mixture to low speed, add the egg, and beat for one minute. Scrape the bowl with a rubber spatula, and beat for one more minute.
- With the mixer still on low, slowly add the dry ingredients to the bowl. Then mix on medium speed for 2 minutes.
- Add the crystallized ginger and mix until combined.
- I stop here, cover the bowl with foil and save it (up to a couple of days) in the fridge. This way I can bake the cookies the day of my event and they’ll be perfect!
- On the day of the event, remove the bowl from the fridge and let it come to room temperature (so the dough can be easily scooped out and shaped into balls).
- Scoop the bowl with two spoons or a small ice cream scoop. With your hands roll each cookie into a 1 3/4 inch ball and then flatten them slightly with your fingers.
- Now press both sides of each cookie in the granulated sugar. Place them on the sheet pans (8 cookies per sheet pan).
- Bake for exactly 13 minutes. (The cookies will be cracked on the outside and soft on the inside.
- Let the cookies cool on the sheets for 2 minutes and then remove them to wire racks to cool completely.
- Enjoy!
Look at these gorgeous cookies in this pumpkin bowl (similar here, and here). I hope you enjoy these fabulous Ina Garten ginger cookies as much as I do. They are so delicious! Please let me know your favorite cookie below in the comments. Or DM them to me on Instagram @drjuliesfunlife.com.
Happy Baking!
XO,
Dr. Julie
PS. Here are some other really fun posts for you to enjoy:
Ina Garten’s Lemon Yogurt Cake
How to Make a Pretty Fall French Table Setting
Five Plaid Blazer Outfits for Fall
OMG…you are addressing my true weakness. I absolutely love cookies – any & all. A certain NC newbie makes the best chocolate chip cookie but I really want to try these. A whole lot of crystallized ginger so once I secure that, I’m hitting the kitchen!
If you can go to Whole Foods for theirs. Or I guess since Amazon owns them, go to Amazon. Chop it finely. Let me know what you think!
I will definitely try these, I have another one I like that I have made a lot but doesn’t call for the crystallized ginger.