Ginger Cookies Cooking Light
Bake up a batch of holiday cheer with these irresistible Ginger Cookies from Cooking Light! Infused with the warm spices of ground ginger, cinnamon, and cloves, these soft, chewy cookies deliver all the classic flavors of gingerbread with a lighter twist. A touch of molasses adds richness, while rolling the dough in sugar creates that signature crackled finish. With just 15 minutes of prep time and a quick bake, these cookies are perfect for last-minute gatherings or festive gifting. Whether served with a cozy cup of tea or shared on a dessert platter, these cookies strike the perfect balance between indulgence and a healthier treat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground cloves
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 0.25 cups Unsalted butter, softened
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 1 large Egg
- 0.25 cups Molasses
- 1 teaspoon Vanilla extract
- 0.25 cups Granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg, molasses, and vanilla extract to the butter mixture, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Scrape down the sides of the bowl as needed and mix until a dough forms. Avoid overmixing.
Scoop approximately 1 tablespoon of dough and roll it into a ball. Repeat with remaining dough. Roll each dough ball in the additional granulated sugar to coat the surface.
Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the tops are lightly cracked and the edges are set. Do not overbake; the cookies should remain soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days. Enjoy your light and delicious ginger cookies!
Nutrition Facts
Calories |
2315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 2017 mg | 88% | |
| Total Carbohydrate | 424.9 g | 155% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 259.6 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 306 mg | 24% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1584 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
