Ginger Cookies
These cookies are irresistibly delicious and easy to make. With a little spicy yet sweet taste, these cookies are sure to be a hit at any holiday party!
Makes
Serving size
Ingredients
2 cups unbleached, all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon nutmeg, grated
¼ teaspoon cloves, grounded
½ teaspoon baking powder
1 (3-inch) piece ginger, peeled and grated
¼ pound (1 stick) unsalted butter
⅓ cup brown sugar
2 medium eggs
⅓ cup molasses
Instructions
- Combine all the dry ingredients (except the sugar) and ginger in a medium mixing bowl. Mix well.
- In a large mixing bowl, cream together the butter and sugar, then beat in the eggs one at a time until the mixture is smooth.
- Beat in half the flour mixture into the butter mixture.
- Add the molasses and mix well. Scrape the bowl of clinging ingredients and add in the remaining flour mixture. Mix well and scrape again. Beat until just combined.
- Divide the dough in half. Place a large piece of plastic wrap on a flat surface. Place half the dough in the center. Roll into a log about 1½ inches in diameter. Repeat with the 2nd half of the dough.
- Transfer rolled dough onto a flat plate or sheet pan and refrigerate for about an hour or freeze for about 20 minutes.
- Preheat oven to 350°F. Either grease or cover cookie sheet with parchment paper.
- Slice each refrigerated roll into cookies about ⅛ of an inch thick. Arrange on cookie sheet about 1 inch apart.
- Bake for about 8 minutes for a slightly chewy cookie.
- Cool on cooling rack and enjoy! Leftovers can be stored in a cookie tin between sheets of wax paper.
Cooking Tip
You can make the dough ahead of time and bake just before serving.
Recipe contributed by FamilyCook Productions
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