Hum Muds Ginger Cookies from Girard College
Indulge in the nostalgic charm of Hum Muds Ginger Cookies from Girard College, a timeless recipe bursting with warm spices and rich molasses flavor. These soft and chewy cookies are elevated with a perfect blend of ground ginger, cinnamon, and cloves, creating a cozy, aromatic treat. Rolled in coarse sugar for a delightful crunch, each bite offers the perfect balance of sweetness and spice. Ready in just 25 minutes, this recipe is ideal for holiday baking or any time you crave a classic comfort dessert. Served fresh from the oven with a cup of tea or hot chocolate, these ginger cookies are guaranteed to be a family favorite. Don't forget to store leftovers in an airtight container (if there are any left)—they stay wonderfully soft and flavorful all week long!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground cloves
- 2 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter
- 1 cup Granulated sugar
- 0.5 cups Dark brown sugar
- 0.5 cups Molasses
- 1 Egg
- 1 teaspoon Vanilla extract
- 0.25 cup Coarse sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large mixing bowl, using a hand mixer or stand mixer, cream the unsalted butter, granulated sugar, and dark brown sugar until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the butter-sugar mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed, until a smooth dough forms. Do not overmix.
Scoop out tablespoon-sized portions of dough and roll them into balls with your hands.
Roll each dough ball in the coarse sugar, coating it evenly.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes. The cookies should be puffed and slightly cracked on top but still soft in the center.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy these warm, spiced ginger cookies with a cup of tea or hot chocolate. Store leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
2961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3320 mg | 144% | |
| Total Carbohydrate | 530.0 g | 193% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 295.2 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 545 mg | 42% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2941 mg | 63% | |
*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.
