Ginger Cookies Recipe

Delight your little ones with these easy, egg-free ginger cookies! Inspired by "The Great Big Cookie Book" by Hilaire Walden, this recipe is perfect for baking with kids. No eggs, no fuss, just delicious ginger flavor and endless decorating fun! Get creative with sprinkles, hundreds and thousands, or leave them plain – the possibilities are endless. These cookies are guaranteed to be a hit, whether you use cookie cutters to create fun shapes or bake them as simple rounds.

Prep Time 20 mins
Cook Time 25 mins
Calories 119.3 kcal
Protein 2g
Rating 4.2 (5 Reviews)
Ginger Cookies 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ginger Cookies

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How to Make Ginger Cookies

  1. Preheat oven to 190°C (375°F, Gas Mark 5).
  2. Grease a baking sheet with butter or line it with parchment paper.
  3. In a large bowl, cream together 1 cup (2 sticks) softened margarine, ¾ cup packed light brown sugar, ¼ teaspoon salt, and 1 teaspoon vanilla extract until light and fluffy.
  4. In a separate bowl, whisk together 2 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, and 2 tablespoons ground ginger.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add 2-3 tablespoons of milk, if needed, to achieve a soft dough.
  6. Lightly flour a clean surface and knead the dough briefly until smooth.
  7. Roll out the dough to about 5 mm (¼ inch) thickness.
  8. Use floured cookie cutters to cut out desired shapes. Place cookies onto the prepared baking sheet.
  9. Bake for 10-15 minutes, or until edges are lightly golden brown.
  10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  11. Decorate with your favorite icing, sprinkles, hundreds and thousands, or glace cherries.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

35g

Fat

5g

Carbs

5g