Ginger Spice Cookies
My holiday baking is never complete without a few variations of ginger cookies.
DH requested I make some soft ginger cookies for the start of my holiday cookie baking. He was on this ginger kick, wanting to buy gingerbread cookies from the bakery, ginger lattes at the coffee shops.
Of course the minute I made the cookies, he 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.
To tell you the truth, I haven’t yet found my ultimate ginger cookie recipe, so I’ve been trying new ones each year.
This particular recipe from Splash of Something was really easy to make. My cookies didn’t spread as much as I think they were supposed to. They came out thick, soft, and a little bit chewy. They were quite good, with a strong taste of ginger. I think they would be great served with pumpkin spice dip as a fun dessert, it’s still not my ultimate recipe though, so my search continues.
I also have a more traditional Gingersnaps recipe which is always a favorite during the holidays! Or try my easy Pecan Pralines.
- 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
All images and content are © Kirbie's Cravings.
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.