Perfect Ginger Cookies
Delightfully crisp on the outside and soft on the inside, Perfect Ginger Cookies are a timeless treat infused with the warm, aromatic flavors of ginger, cinnamon, and cloves. With a touch of rich molasses and a hint of vanilla, these cookies boast a beautifully balanced sweetness that pairs perfectly with tea or coffee. Each dough ball is rolled in sugar for a sparkling, crackled finish that adds irresistible texture and visual appeal. Ready in under 30 minutes, this easy recipe is perfect for holiday gatherings or an everyday indulgence. Whether you're baking for loved ones or simply treating yourself, these homemade ginger cookies are sure to become a favorite. Keywords: ginger cookies recipe, holiday cookies, easy dessert recipes, homemade molasses cookies.
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 2 teaspoons Baking soda
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter
- 1 cup Granulated sugar
- 1 unit Large egg
- 0.25 cup Molasses
- 1 teaspoon Vanilla extract
- 0.25 cup Additional granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
In a large bowl, use a hand mixer or stand mixer to cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg, molasses, and vanilla extract to the butter mixture, and beat until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix.
Scoop about 1 tablespoon of dough and roll it into a ball using your hands.
Roll each dough ball in the additional granulated sugar, ensuring an even coating.
Place the dough balls on the prepared baking sheets, about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes or until the edges are set but the centers are still soft. Do not overbake.
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 one week.
Nutrition Facts
Calories |
153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 13.4 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 65 mg | 1% | |
*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.
