Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Using a box grater, finely grate about two tablespoons of fresh ginger, then set aside.
In a mixing bowl, combine softened butter and brown sugar. Beat with a spatula or mixer until the mixture is light and fluffy, about 2 minutes. You should see a pale, creamy texture and smell the rich aroma of sugar and butter.
Add the egg and vanilla extract to the bowl. Mix well until fully incorporated, with a glossy, smooth mixture.
Stir in the grated ginger, distributing it evenly throughout the dough. You’ll notice tiny fiery bits and a fragrant, spicy aroma filling your kitchen.
Sift together the flour, baking soda, cinnamon, and salt into the wet mixture. Fold gently until just combined, creating a sticky dough that pulls away from the sides of the bowl.
Using a cookie scoop, portion out balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each ball with your fingers or a fork.
Bake in the preheated oven for 10-12 minutes, until the edges turn golden brown and the centers look just set. The cookies will smell spicy and sweet with a hint of ginger zest.
Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes. They will firm up slightly as they cool.
Transfer the cookies to a wire rack and cool completely. Once cooled, enjoy the chewy, fiery-scented treats with a crispy edge and a vibrant ginger kick.
Serve warm or at room temperature—these cookies are best enjoyed fresh but will keep in an airtight container for up to 3 days.
