Homemade Ginger Cookies
Warm and spicy Homemade Ginger Cookies recipe that are chewy on the inside and crisp on the outside. These cookies are perfectly spiced with ginger, allspice and rich molasses flavor.
Making cookies is one of those simple pleasures in life that bring back fond memories of baking in the kitchen with our moms and grandmas. There’s nothing quite like a fresh batch of cookies coming out of the oven, with kids eagerly waiting for them to cool just enough to enjoy. These ginger cookies fill the house with the wondrous, spicy aroma of fall.
How to make The best homemade Ginger Cookies
The key to making cookies that turn out perfect every time.
Spices: use fresh, top quality spices.
Molasses: I prefer the flavor of fancy molasses. If you like a bolder flavor, try cooking molasses or blackstrap molasses.
Sugar Coating: rolling the cookie dough balls in granulated sugar gives these bakery-style ginger cookies great texture and crackled top.
Don’t over-bake the cookies to ensure they are soft and keep that irresistible chewiness.
Ginger cookies are popular for holiday baking, and are perfect for cookie swaps, gift boxes and Christmas cookie platters.
Homemade cookie recipes you’ve got to try!
From classic chocolate chip cookies to yummy sugar cookies, these are some of my family’s favorite cookie recipes.
Homemade Ginger Cookies
Ingredients
- 2 1/2 cups all purpose flour
- 2 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1/2 teaspoon allspice
- 3/4 cup butter room temperature
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar plus 1/3 cup for coating
- 6 tablespoon Fancy Molasses I like Crosby’s brand
- 1 large egg
Instructions
- Preheat oven o 350º F. Line cookie sheets with parchment paper.
- In a medium bowl, add the flour, baking soda, salt, ginger and allspice. Use a whisk to combine all ingredients.
- In a large mixing bowl, beat the butter, brown sugar and 1/2 cup granulated sugar until light and fluffy.
- Beat in the molasses and egg.
- Gradually blend in the flour mixture, until just combined. (don't over-mix)
- Flatten into a disk, wrap in plastic wrap, and freeze for 20 minutes.
- Remove from freezer, then divide the dough to form 24 balls. I find gently rolling the cookie dough in your palms makes perfectly round balls.
- Place 1/3 cup of granulated sugar in a bowl. Roll each ball in the sugar to coat completely.
- Place the balls on a cookie sheet at least 3 inches apart. Using the bottom of a glass, flatten down slightly.
- Bake 350º F for 10-12 minutes until the edges are slightly browned. Cool on a wire rack.
It is my favourit
Hello i have a question pls how is dough supposed to be too sticky or not
It shouldn’t be too sticky so you can roll it in a ball. I find coating my hands with a bit of butter helps the dough to roll into a ball better.