Cookies recipe

Ginger Cookie Recipe by Chef Lynn Crawford

Chef Lynn Crawford’s Ginger Biscuits are the perfect evening treat on cold winter days. With spices and aromas of fresh ginger, these chewy festive cookies will warm you from the inside out. To be enjoyed with your loved ones and a cup of tea or a glass of cold milk.

ginger cookies

Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 12


-2 ¼ cups (560 ml) all-purpose flour
-2 c. 1/2 tsp (10 mL) baking soda
-½ tsp. (15 ml) ground ginger
-1 C. (5 ml) ground cinnamon
-½ tsp. 1/2 tsp (2.5 mL) ground cloves
-¼ tsp. 1/2 tsp (1.25 mL) salt
-¾ cup (180 ml) butter, at room temperature
-¼ cup (60ml) granulated sugar
-½ cup (125 ml) packed brown sugar
-1 large egg
-¼ cup (60ml) molasses
-1 C. 1/2 tsp (5 mL) vanilla extract

Sugar coating:

-¼ cup (60ml) granulated sugar


1. Preheat the oven to 350°F (180°C). In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves and salt. Put aside.

2. In a large bowl, cream together the butter, brown sugar and white sugar using a mixer on medium speed until light and fluffy. Add egg and beat until incorporated. Then add the molasses and vanilla and beat on low until combined. Gradually add the dry ingredients and beat until just combined.

3. Cover the bowl with plastic wrap and refrigerate for 2 hours, up to overnight.

4. Line half a baking sheet with parchment paper or a silicone mat. For the sugar coating, transfer the granulated sugar to a small bowl. Then, use a cookie scoop to scoop out 1-2 tablespoons (15-30ml) of cookie dough at a time. Roll the ball of cookies in the bowl of sugar to coat well. Place on lined baking sheet, spaced 2 to 3 inches (5 cm to 7.5 cm) apart.

5. Bake for 8-10 minutes until edges are set. Remove from the oven and let the cookies cool for 5 minutes on the baking sheet. Then transfer to a cooling rack to cool completely.