Seasonal Ginger Bites (Printable Version)

Soft ginger-spiced bites with warm flavors, perfect for cozy moments or festive occasions.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 2 teaspoons ground ginger
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/4 teaspoon ground cloves
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup light brown sugar, packed
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/4 cup molasses
13 - 1 tablespoon freshly grated ginger
14 - 1 teaspoon vanilla extract

→ For Rolling

15 - 1/4 cup granulated sugar

# How To Make:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt.
03 - In a large bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy.
04 - Beat in the large egg, then mix in molasses, freshly grated ginger, and vanilla extract until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
06 - Scoop tablespoon-sized portions of dough and roll each into a ball. Roll each dough ball in granulated sugar to coat evenly.
07 - Place sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake in the preheated oven for 10 to 12 minutes, until edges are set and tops display slight cracks.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're impossibly soft inside with just enough crackle on top, and you can make a full batch in under thirty minutes.
  • The combination of fresh ginger and warm spices tastes like you've been baking all day, but nobody needs to know how easy they actually are.
02 -
  • Fresh ginger really does make a difference—the brightness it brings is something ground ginger simply can't replicate, so don't treat it as optional.
  • These cookies will look slightly underbaked when they come out of the oven, but they'll firm up beautifully as they cool, giving you that perfect tender-chewy texture.
03 -
  • Don't skip the creaming step—it's what aerates the dough and makes these cookies tender rather than dense.
  • If your dough seems too sticky, chill it for ten minutes before rolling; it makes everything easier and the cookies will have better structure.

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