Soft, Spicy, Heavenly Ginger Cookies

"I found the original recipe for these cookies on, and modified it to be vegan, as well as by changing the spices slightly. They are truly delicious cookies, and very easy to make."
photo by Chef floWer photo by Chef floWer
photo by Chef floWer
photo by myrlbohn photo by myrlbohn
photo by Megan T. photo by Megan T.
photo by myrlbohn photo by myrlbohn
photo by J-Lynn photo by J-Lynn
Ready In:
40 cookies




  • In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
  • Stir in the molasses.
  • Mix the water and baking soda and stir.
  • Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture.
  • Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture.
  • Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
  • (The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]).
  • Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  • Bake at 350°F for 10-12 minutes.

Questions & Replies

  1. I would like to make these un-vegan, do you know how much egg and butter to use?
  2. I just baked the Heavenly cookies. I only baked 1 tray the remainder are in the refrigerator because they are too sticky. But the ones I baked are flat. They have a great taste but flat. Help before I bake the remainder dough. bake the
  3. It would be nice to know how long you can store these and all of the other cookies. It would be nice to have this comment with each cookie.


  1. I am a huge ginger-lover, so this may be a little biased, but these are probably the best cookies I have even eaten! I used butter instead of margarine, but other than that I followed the recipe. The fresh ginger is really what makes these cookies so amazing. I would definitely recommend not putting in grated ginger instead of finely chopped ginger because the tiny chunks are phenomenal! Mine cooked for about 10-11 minutes (I made 3 batches) and are so pretty! They're crinkly and sparkly on the outside and wonderfully chewy on the inside! I love these- I'd give them 5,000 stars if I could!
  2. I'm one of those who "hates" ginger, so I made this for mom and grandma and they completely fell in love with these chewy, ginger-ey cookies, although my mom, who is a ginger fanatic said that she could do with even more ground ginger! I used butter instead of margarine, and honey instead of molasses. I also used the optional raisins, and since I was in a hurry, I added more flour (about 3 or 4 heaped tablespoons extra) to make the dough less sticky and easier to handle, instead of refrigerating. I also needed to use more than 2 tablespoons of sugar to roll them in... it just got sucked right in! :-) The baking time is perfect and in 12 minutes these cookies turned a lovely golden colour. The aroma wafting in my kitchen while these were baking was simply dreamy! Thanks pollen... this was a huge hit!
  3. Heavenly indeed! I made these cookies to give as Xmas gifts, and they were so scrumptious I had to wrap them up very quickly or DH (who "hates" ginger) & I would have eaten them all! I used a mixture of treacle and golden syrup instead of the molasses, and found chilling the mix for an hour before rolling was a very good idea. As Mallina says, the fresh ginger just makes these cookies! Now to make a batch for ourselves...
  4. Made these little beauties over the weekend and they turned out great. Substituted maple syrup for the molasses and they tasted great anyway.(but everything else was by the recipe) Soft while warm and perfectly crunchy after they cooled.
  5. These cookies are in the oven as i'm writing this so i don't know what they taste like yet. I changed the recipe quite a bit though(i tend to to that, by accident usually). What i changed was: -I halved the recipe -used butter, 1 tsp. of pumpkinseed butter, and 1 tbls. of jam instead of only butter -since i don't eat wheat, i substituted soy, brown rice, and buckwheat flour for the all-purpose flour -used baking powder instead of the baking soda (by accident-grabbed the wrong thing) -and did not used white sugar but substituted stevia extract instead (my mother cannot eat not much sugar) The cookies should be ready in a few minutes, just have to let them cool. when i try one, i will rate it!! UPDATE: i also threw in some flaxmeal for a little added fibre!! I just tried a cookie.... scrumptious!! they are soft and have a perfect amount of ginger!! I think the fresh ginger really added to the cookie, do not leave this ingredient out!!


  1. Great recipe! I'm not vegan so I used 1 egg instead of 1/3 cup of water and the dough was perfect to use right away. I chopped up some crystalized ginger to use instead of the raisons. OMG perfect! I used a 1 oz ice cream scoop to dish out little balls of dough and dropped them on a plate of granulated sugar. I rolled them around in the sugar, then between my hands to make a ball. Then I plopped them on a cookie sheet. They spread out to make a soft chewy cookie oozing with gingery goodness! Yum!
  2. WOW! BEST vegan cookie ever. No one can tell these are vegan. I use chopped crystallized ginger instead of raisins for a more ginger cookie. When you take them out of the oven, drop a few times the cookie sheet so the air gets out and flatten the cookies for a gooey texture. LOVE these!
  3. Extremely delicious! I also substituted butter for the margarine, and 2 eggs and a Tablespoon of water for the 1/3 c. of water, and 1 c. of whole wheat floor instead of all white floor. Made as a Christmas cookie, so I dipped 1/2 of each cookie, after baked and cooled, in melted white chocolate chips (melted for dipping, as said on package of chips). The local coffee shop makes a similar cookie that is dipped in white chocolate, tis where I got the idea. These are better because of the chopped fresh ginger. Soft inside crispy on the outside, sooo good.
  4. Wow! Very tasty. I used cane sugar instead of white sugar, and honey instead of molasses. I also added about 1/4 teasp. all-spice. The cookies turned out to be little too sweet for me, so the next time I'll definitely use less sugar. Though with a nice cup of espresso or herbal tee... hmmm... it's simply delicious!
  5. I made these cookies to use up some fresh ginger I had in the house, and I'm so glad I did! They were delicious--great amount of flavor but not overpowering. I baked them for 10 minutes and they were nice and soft. I also used butter in place of the margarine, and an egg in place of the water. Also, I accidentally used 2 tbsp of fresh ginger, and they were still delicious. Not too ginger-y at all. My batch made closer to 70 cookies, so I'm not sure if I made them too small, but they were decent sized. I'm sure I won't have a problem using up extra ginger anymore :)


i like to cook and i love to bake, and i love most of all to eat.
View Full Profile

Find More Recipes