Ginger Spice Cookies
Warm, spiced, and irresistibly soft, these Ginger Spice Cookies are the ultimate holiday treat—or a year-round indulgence! Infused with the bold flavors of ground ginger, cinnamon, and a hint of cloves, these cookies have a perfectly balanced sweetness thanks to rich molasses and a touch of vanilla. The dough is rolled in coarse sugar for a sparkling, crunchy finish that contrasts beautifully with their tender, chewy centers. Ready in just 25 minutes, these cookies are as quick to make as they are delicious to savor. Whether you’re baking for a festive gathering or simply enjoying a cozy night in, these spiced delights will fill your kitchen with a comforting aroma of holiday cheer. Perfect for gifting, sharing, or sneaking straight from the cookie jar, they’re sure to become a favorite in your dessert repertoire.
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1.5 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 2 teaspoons baking soda
- 0.25 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 0.25 cup molasses
- 1 teaspoon vanilla extract
- 0.5 cup coarse sugar (for rolling, optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium mixing bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 2–3 minutes.
Beat in the egg, molasses, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a dough forms. Do not overmix.
Using a tablespoon or a small cookie scoop, portion out the dough and roll it into balls (about 1.5 inches in diameter).
If desired, roll the dough balls in coarse sugar for extra sparkle and crunch.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8–10 minutes or until the edges are set and the tops begin to crack slightly. Do not overbake; the cookies should remain soft and chewy.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.7 g | 198% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 3280 mg | 143% | |
| Total Carbohydrate | 589.5 g | 214% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 379.6 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 297 mg | 23% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1602 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.
