Kirbie's Cravings

Ginger Spice Cookies

These ginger spice cookies are soft and chewy. They’re really easy to make and are great for the holidays if you want a cookie for platters or gifts.

My holiday baking is never complete without a few variations of ginger cookies and DH requested some soft ginger spice cookies for the start of my holiday baking. He’s been on a ginger kick wanting to buy gingerbread cookies from the bakery and ginger lattes at the coffee shop.

So, I looked for some recipes and found one on Splash of Sunshine that looked really easy to make. I like how they turned out. They are thick, soft, and a little bit chewy with a strong taste of ginger.

Ingredients

  • Unsalted butter
  • Sugar
  • Egg
  • Molasses
  • All-purpose flour
  • Baking soda
  • Ground cinnamon, ginger, and cloves
  • Salt

Recipe Steps

Cream the butter and sugar in a large bowl. Add the egg and molasses and mix until smooth.

In a separate bowl, whisk the flour, baking soda, spices, and salt. Add this mixture to the butter one and mix until combined.

Scoop one tablespoon of dough and form it into a ball. Roll it in sugar and then place it on a cookie sheet. Repeat with the rest of the dough and space each ball 1 ½ inches apart on the sheet.

Bake the cookies for 10 to 12 minutes at 350°F. They are done when they look a little underbaked but firm on top.

Cool them for a few minutes on the cookie sheet and then transfer them to a baking rack.

Store the cookies in an airtight container and they should keep well for two to three days at room temperature.

My cookies didn’t spread as much as I think they were supposed to, but they still tasted great. I think they would be great served with pumpkin spice dip as a fun dessert.

Of course, the minute I made the cookies, DH wasn’t in the mood for ginger anymore. Sigh.

Luckily these didn’t go to waste. I made sure most of them went to good homes. That is, the ones that didn’t end up in my stomach.

More Cookies to Try

Ginger Spice Cookies

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Course: Dessert
Cuisine: American
These cookies are thick, soft, a little chewy, and have lots of ginger flavor.

Ingredients

  • ¾ cup unsalted butter
  • 1 cup sugar
  • 1 egg
  • ¼ cup molasses plus a little extra so it overflows for a few seconds
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 3 heaping teaspoons cinnamon
  • 2 heaping teaspoons ginger
  • ½ heaping teaspoon cloves
  • ½ tsp salt

Instructions

  • Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
  • In a large bowl, cream the butter and sugar together with a mixer. Add the egg and molasses and mix together. In a separate bowl, sift the flour, baking soda, cinnamon, ginger, cloves and salt. Slowly add the dry ingredients to the wet ones and mix just until combined.
  • Roll dough into tablespoon-sized balls. Roll each dough ball in sugar, and place them on the cookie sheet spaced about 1 ½ inches apart. Bake the cookies for 10 to 12 minutes or until they look a little underdone and are firm on the outside but still soft on the inside. Cool the cookies for a few minutes on the cookie sheet before transferring to a baking rack.

Notes

Recipe source: Splash of Something

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

6 comments on “Ginger Spice Cookies”

  1. Oo I’ll definitely be trying this. My mom has been requesting ginger desserts when I go home to visit 😛

  2. These look awesome! Like gingery snickerdoodles 😀

  3. I just looked at the original post for the recipe and think yours look so much better. I love how soft and puffy they look.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating