Ginger Cookies Ginger Nuts
Infused with the warm, comforting spice of ground ginger and a hint of cinnamon and nutmeg, these Ginger Cookies Ginger Nuts are the ultimate treat for cookie lovers. Soft on the inside with a crisp, sugar-coated exterior, these classic cookies boast a delightful balance of sweetness and heat, thanks to a touch of molasses and optional crystallized ginger for added zing. Perfectly portioned and ready in under 35 minutes, this easy recipe is ideal for holiday baking or anytime you crave nostalgic, spice-filled flavors. Each bite is bursting with aromatic, cozy goodness, making them irresistible for tea pairing or dessert platters. Whether you're baking for a crowd or savoring them solo, these ginger cookies will warm your heart and your kitchen.
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Recipe Information
Ingredients
- 220 grams All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 115 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 2 tablespoons Molasses
- 1 large Egg
- 2 tablespoons Crystallized ginger, finely chopped (optional)
- 50 grams Additional granulated sugar for rolling
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a medium bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the molasses and egg to the creamed butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If using crystallized ginger, fold it in at this stage.
Using a tablespoon or small cookie scoop, portion out the dough and roll each piece into a ball (about 1 inch in diameter).
Roll each dough ball in the additional granulated sugar and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown and the edges are firm. The centers may still look slightly soft, which is perfect.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
2734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 2003 mg | 87% | |
| Total Carbohydrate | 428.5 g | 156% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 255.1 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 206 mg | 16% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 948 mg | 20% | |
*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.
