Why are my cookies flat?

Flat candied ginger cookies often come down to butter that's too soft or melted when creamed. It can also be due to over-creaming the butter and sugar, which whips in too much air. Once in the oven, that air collapses, and your cookies spread. To fix this, always chill your candied ginger cookie dough for 30–60 minutes before baking. This keeps the fats cold and slows the spreading in the oven.

How do I get those classic "cracks" on top?

To get that beautiful crinkle on a candied ginger cookie, the surface needs to dry slightly before the interior finishes rising. That tension causes the cracks. You can roll each cookie dough ball in coarse sugar; turbinado works great. Another trick: sprinkle just a drop or two of water onto the dough balls before baking. The surface steam delays crust formation and gives that gorgeous crinkle.

Can I swap ground ginger for candied ginger?

Technically yes, but your candied ginger cookie will lose its signature chewy-spicy "pop." Ground ginger delivers a warm base note, while candied ginger provides spicy-sweet bites throughout. Many bakers use all three forms, ground, fresh, and candied, for an unforgettable ginger cookie. If you’re in a pinch, use more ground and a bit of grated fresh ginger, but your cookie will have a different texture.

What if I don’t have molasses?

You can still enjoy a chewy, rich candied ginger cookie without molasses by swapping in honey or maple syrup. Just note that your cookie will be lighter in flavor and color. The earthy tones of molasses help balance the strong spices and give that caramel undertone. Try dark corn syrup if you want a closer flavor without molasses on hand.

Candied Ginger Cookie: 5-Star Chewy Recipe with a Spicy Twist

Name: Candied Ginger Cookie Recipe
Prep time: 35 min
Cook time: 12 min
Total time: 1 h 17 min
Cuisine: American
Ingredients: ½ cup (about 2¼ ounces) candied ginger; 2½ cups all-purpose flour, unbleached; 1½ tablespoons ground ginger; 1½ teaspoons baking soda; ½ teaspoon baking powder; ½ teaspoon ground cinnamon; ¼ teaspoon salt; ⅛ teaspoon ground cloves; ⅛ teaspoon ground cardamom; ½ cup unsalted butter, softened; ½ cup vegetable shortening; ¾ cup granulated sugar, plus extra for rolling; ¼ cup packed light brown sugar; 1 egg; 3 tablespoons molasses; ½ teaspoon pure vanilla extract

Description

Chewy, spiced, and filled with zesty candied ginger pieces, these cookies are perfect for holidays or any cozy day.

Ingredients

Scale

½ cup (about 2¼ ounces) candied ginger

2½ cups all-purpose flour, unbleached

1½ tablespoons ground ginger

1½ teaspoons baking soda

½ teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

⅛ teaspoon ground cloves

⅛ teaspoon ground cardamom

½ cup unsalted butter, softened

½ cup vegetable shortening

¾ cup granulated sugar, plus extra for rolling

¼ cup packed light brown sugar

1 egg

3 tablespoons molasses

½ teaspoon pure vanilla extract

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Instructions

1. Mince the candied ginger into small chunks.

2. Stir together flour, spices, and candied ginger.

3. Beat butter, shortening, and sugars until fluffy.

4. Mix in the egg, then molasses and vanilla.

5. Gradually mix in dry ingredients.

6. Chill dough for 30 minutes.

7. Preheat oven to 350°F. Roll dough into balls.

8. Coat in sugar and place 2 inches apart on tray.

9. Bake for 11–12 minutes until edges are set.

10. Cool 5 minutes on tray, then transfer to rack.

Notes

Keep dough chilled between batches.

Cookies can be stored in an airtight container for 4 days.

Freeze pre-rolled dough balls for easy future baking.

Prep Time: 35 minutes
Cook Time: 12 minutes
Category: Cookies, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 109
Sugar: 8g
Sodium: 83mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 1g
Cholesterol: 11mg