Ginger Penny Cookies Recipe

I am not joking when I say these Ginger Penny Cookies are the kind of cookie that shows up at your kitchen counter and immediately becomes someone’s unofficial emergency comfort food. Crisp edges, chewy centers, that warm hit of ginger and molasses — they smell like fall but somehow feel right every damn month. They’re simple, unfussy, and forgiving, which means you can make a pan on a Tuesday and still feel like a culinary rockstar.

My husband will literally hover in the doorway while I preheat the oven, like a sad dog who knows where snacks are happening. The kids call them “money cookies” because of the penny-sized cracks on top (don’t ask them to explain their logic, it’s how kids work). We started making them when our oven tantrumed and burned every other cookie; these survived that dark week and became a staple. Now they’re what I bring to potlucks and what I bake when I need to fake domestic competence.

Kitchen Talk

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This recipe has a few personality quirks. The dough is happier chilled; it firms up and the flavors settle, so don’t skip a brief rest if you can swing it. I once left a batch in the fridge overnight and woke up to a house that smelled like gingerbread and nostalgia — instant mood boost. I’ve also tried making them with coconut oil when I ran out of butter; the texture was a little different (less rich) but still completely edible and lovely with tea. Also: rolling in granulated sugar before baking makes them sparkle and gives that signature crackle.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and check the baking soda — it loses power sitting in the pantry. Fresh leavener = better crackle.
– Fats & Oils: Real butter gives the best flavor; salted or unsalted is fine, just adjust other salt accordingly.
– Spices: Ground ginger is the star, so buy decent stuff or grate fresh if you can for a brighter hit. A bit of cinnamon and a pinch of cloves play backup.
– Eggs: Room-temperature eggs mix more evenly; if you forget, pop them in warm water for a few minutes.
– Nuts & Seeds: If you want to add chopped nuts (walnuts or pecans), pick firm, fresh ones — rancid nuts ruin everything.

Prep Ahead Ideas

– Make the dough the day before, wrap it tight, and chill overnight — flavors deepen and the dough is easier to scoop.
– Scoop dough into balls and freeze them on a tray; once solid, stash in a bag. Bake straight from frozen, add a minute or two to the bake time.
– Store scooped dough in an airtight container with parchment layers if you’re prepping multiple batches; keeps the work mess-free and portable.

✔Time-Saving Tricks

– Use a medium cookie scoop so all the cookies bake evenly and you’re not wrangling with spoons.
– Chill dough in a shallow pan or sheet — it cools faster and you can scoop sooner.
– Bake on two sheets at once by rotating them halfway through if your oven is honest; saves time and power.
– When short on molasses, mix a bit of brown sugar + a splash of dark syrup, but the original is still best.

✔Common Mistakes

– Overbaking: cookies continue to set after coming out — pull them when centers still look slightly soft. Learned that the hard way with a tray of crunchy sacrifices.
– Too-warm dough: spreads into sad flat cookies. If your dough is melty, pop it back in the fridge 15–20 minutes.
– Old baking soda: results in dense, non-crackly cookies. Replace every 6–12 months.
– Heavy-handed rolling: squeezing scoops into perfect balls compresses air; gentle rolling is the trick for crackle.

What to Serve It With

– A steaming mug of chai or coffee — the spices sing together.
– Vanilla ice cream for an instantly fancy dessert.
– Apple butter or orange marmalade for spreading if you’re feeling extra.
– A simple green salad with citrus vinaigrette (yes, cookies with salad works — balance, people).

✔Tips & Mistakes

– Use a light hand when mixing after flour goes in; overmixing makes tough cookies.
– If your cookies brown too fast, lower the oven temp a touch and bake longer.
– Want bigger cookies? Increase scoop size but decrease bake time for chewy center.
– Forgot to roll in sugar? They’ll still taste great, just less sparkly.

✔Storage Tips

Keep leftovers in an airtight container at room temp for up to a week — they’ll soften slightly and taste like a cozy afternoon. For longer storage, freeze in a single layer, then transfer to a bag; warm them for 10–15 seconds in the microwave to get that just-baked warmth. Cold cookie straight from the fridge? Totally acceptable for breakfast in my house.

✔Variations and Substitutions

– Swap some or all of the molasses for dark maple syrup in a pinch — you’ll lose a bit of that classic bite but gain a lovely caramel note.
– Brown sugar gives a chewier, richer result than white; if you only have white sugar, add a teaspoon of molasses if possible.
– For a nutty twist, fold in chopped pecans or walnuts. Toast them first for extra depth.
– Vegan-ish: try coconut oil + a flax egg, but texture will change — still tasty, just different.

Frequently Asked Questions

Ginger Penny Cookies Recipe

Thin, snappy ginger cookies with warm spice and molasses sweetness. Bite-sized coins perfect for tea, gifting, or snacking.

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Prep Time: 20 minutes minutes

Cook Time: 24 minutes minutes

Total Time: 44 minutes minutes

Servings: 36

Ingredients

 

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Main Ingredients

• ▢ 0.7 cup unsalted butter, softened
• ▢ 0.6 cup granulated sugar
• ▢ 0.4 cup packed brown sugar
• ▢ 0.35 cup molasses unsulphured preferred
• ▢ 3 tbsp beaten egg about 1 large egg, lightly beaten
• ▢ 1.1 tsp vanilla extract
• ▢ 2.25 cup all-purpose flour scooped and leveled
• ▢ 1.6 tsp baking soda
• ▢ 0.55 tsp fine sea salt
• ▢ 2.2 tsp ground ginger
• ▢ 0.9 tsp ground cinnamon
• ▢ 0.3 tsp ground cloves
• ▢ 0.25 cup extra granulated sugar for rolling

Instructions

Preparation Steps

• Heat oven to 350°F. Line two baking sheets with parchment.
• Whisk flour, baking soda, salt, ginger, cinnamon, and cloves in a bowl.
• Cream butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
• Beat in molasses, vanilla, and the beaten egg until smooth and glossy.
• Stir dry ingredients into the butter mixture just until a soft dough forms.
• Scoop 1-teaspoon portions, roll into small balls, then coat lightly in the extra sugar.
• Arrange 2 inches apart on sheets. Bake 8–9 minutes until edges set and centers puffed.
• Cool on the sheet 5 minutes, then move to a rack to finish cooling. Repeat with remaining dough.

Notes

For extra snap, bake an additional 1–2 minutes and let cookies cool completely before storing. Try rolling in coarse sugar for more crunch, or add 2 tbsp finely chopped crystallized ginger to the dough for a spicier bite. Store in an airtight tin up to 1 week; dough balls freeze well for 2 months.

This recipe is an original creation inspired by classic Ginger Penny Cookies Recipe flavors. All ingredient ratios and instructions are independently developed.