This ginger cookies recipe is the perfect blend of spicy and sweet. Made with ground ginger, molasses and vanilla extract, these cookies have a warm, comforting flavor that is perfect for the holiday season. With these cookies, you can indulge in a warm and delicious treat that is sure to please the whole family.
1 hour 15 minutes
These ginger cookies are the perfect balance of spicy and sweet. The warm and aromatic ginger pairs perfectly with the rich molasses, making for a delicious and unique cookie. Perfect for the holidays or any time of year, these cookies are sure to become a staple in your baking repertoire.
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1/4 cup molasses
1 teaspoon vanilla extract
In a medium bowl, whisk together the flour, ginger, baking soda, and salt.
In a separate large bowl, beat the butter and sugar together until light and fluffy. Beat in the egg, molasses, and vanilla extract.
Gradually stir the dry ingredients into the butter mixture until the dough comes together.
Divide the dough into two equal portions, shape each portion into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour or until firm.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Remove one portion of the dough from the refrigerator and roll out on a lightly floured surface to about 1/4 inch thickness. Use a cookie cutter to cut out the desired shape.
Place the cut-out cookies on the prepared baking sheet and bake for 12-15 minutes or until the edges are golden brown.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Repeat the process with the second portion of dough.
Serve and enjoy your homemade ginger cookies!
- You can sprinkle some sugar on top of the cookies before baking for extra sweetness and a nice crunch.
- Make sure your butter is at room temperature before starting, as this will make it easier to cream with the sugar.
- If you don't have molasses, you can use honey instead.
- You can adjust the amount of ginger powder to your taste.
- The dough can be made ahead of time and stored in the refrigerator for up to 3 days.
- You can also freeze the dough for up to 3 months, just thaw it before rolling and cutting the cookies.
- The cookies can be stored in an airtight container at room temperature for up to 5 days.
- You can also freeze the baked cookies for up to 3 months, just thaw them before serving.
- You can also experiment with other spices like cinnamon, nutmeg or all spice to add extra flavor to your cookies.
- Serving Size
- 1 Cookie
- per serving
- 5 grams
- Saturated Fat
- 1 grams
- 5 milligrams
- 150 milligrams
- 23.9 grams
- 1 grams
- 13 grams
- 2 grams