Ginger Icebox Cookies
Delight your taste buds with the warm, spiced flavors of these irresistible Ginger Icebox Cookies! Perfectly infused with ground ginger, cinnamon, and cloves, these slice-and-bake cookies are a breeze to prepare and ideal for holiday gatherings or cozy afternoons. The addition of molasses adds a deep, rich sweetness, while the icebox method ensures you can prepare the dough ahead of time—ideal for busy schedules or last-minute baking. With their crisp edges and tender centers, these cookies are a timeless treat that pairs beautifully with a cup of tea or coffee. Whether baked fresh or stored in the freezer for later, Ginger Icebox Cookies are a make-ahead marvel you’ll return to again and again.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 150 grams granulated sugar
- 75 grams brown sugar (packed)
- 60 milliliters molasses
- 1 large egg
- 300 grams all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground cloves
- 0.5 teaspoons salt
Instructions
In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the molasses and the egg to the butter-sugar mixture. Beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. The dough should be soft but not sticky.
Divide the dough in half. Shape each half into a log approximately 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours or up to 2 days. Alternatively, freeze the logs for up to one month.
When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
If the dough was frozen, let it sit at room temperature for about 10 minutes to make slicing easier. Unwrap the dough logs, and using a sharp knife, slice them into 1/4-inch thick rounds.
Place the cookie slices about 2 inches apart on the prepared baking sheets.
Bake the cookies for 10-12 minutes, or until the edges just begin to turn golden but the centers remain soft.
Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.9 g | 201% | |
| Saturated Fat | 87.6 g | 438% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 2633 mg | 114% | |
| Total Carbohydrate | 518.8 g | 189% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 284.4 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 368 mg | 28% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1749 mg | 37% | |
*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.
