Common Questions
Why did my ginger cookies turn out cakey?
Usually it comes down to a few usual suspects: too much flour, too much leavener, or overbaking. For flour, spoon it into the measuring cup and level it off. For leavener, double-check you used baking soda (not powder) and measured accurately. And pull the cookies when the edges are set but the centers still look a little soft and glossy. They finish setting on the pan as they cool.
Do I have to chill the dough?
You can bake right away, but chilling for at least 1 hour gives you better texture and a nicer crackle. If you are in a hurry, scoop the dough first, then chill the dough balls. They cool faster.
What kind of molasses should I use?
Use unsulphured molasses (often labeled “original”). Skip blackstrap here. It is much less sweet and a lot more intense, and it can read bitter in cookies.
How do I make them extra chewy?
Do not overbake, and let them cool completely before judging texture. Also, store them airtight with that slice-of-bread trick.
Can I use fresh ginger instead of ground?
Fresh ginger is great, but it is wet and can throw off the dough. If you want to add it, keep it small: try 1 teaspoon finely grated fresh ginger alongside the ground ginger for a brighter ginger spark.
Can I make these gluten-free?
Yes. Swap in a 1:1 gluten-free baking blend (with xanthan gum). The cookies may spread a bit less. Flatten the dough balls slightly before baking if needed.
