Quick Ginger Cookies
Warm, spicy, and irresistibly soft, these Quick Ginger Cookies are the perfect treat for when you’re craving something sweet but short on time. With a beautifully balanced medley of ground ginger and cinnamon, these cookies come together in just 15 minutes of prep time, making them ideal for last-minute gatherings or cozy afternoons. The dough is rolled in sugar for a sparkly, lightly crisp exterior that contrasts wonderfully with the chewy center. A touch of molasses ties everything together, adding a rich depth of flavor that pairs perfectly with a cup of tea or coffee. Simple ingredients, minimal effort, and maximum satisfaction—these classic ginger cookies will become your go-to recipe for effortless baking! Perfectly festive yet delightfully versatile, they’re a must-have addition to your cookie repertoire.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 1 large Egg
- 0.25 cups Molasses
- 1 teaspoon Vanilla extract
- 0.25 cups Extra granulated sugar for rolling
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a medium mixing bowl, whisk together the flour, ground ginger, cinnamon, baking soda, and salt until well combined. Set aside.
In a large mixing bowl, using a hand or stand mixer, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg, molasses, and vanilla extract to the butter-sugar mixture. Beat on medium speed until fully incorporated.
Gradually add the dry ingredients to the wet ingredients. Mix until just combined, being careful not to overmix.
Scoop out about 1 tablespoon of dough and roll it into a ball. Repeat with the remaining dough.
Roll each cookie dough ball in the extra granulated sugar to coat it evenly. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are slightly cracked. Be careful not to overbake for soft and chewy cookies.
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 your Quick Ginger Cookies with a glass of milk or a warm cup of tea!
Nutrition Facts
Calories |
3507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.4 g | 198% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 2019 mg | 88% | |
| Total Carbohydrate | 507.7 g | 185% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 320.4 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 290 mg | 22% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1568 mg | 33% | |
*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.
