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5
from 1 vote
Ginger Cookies
Ginger cookies are large, soft, chewy, and a little spicy from the ginger, then rolled in turbinado sugar.
Prep Time
30
minutes
mins
Cook Time
12
minutes
mins
Total Time
42
minutes
mins
Servings:
24
cookies
Calories:
280
kcal
Author:
Lucy Brewer
Ingredients
▢
4 ½
cups
all purpose flour
▢
3
teaspoons
baking soda
▢
½
teaspoon
salt
▢
4
teaspoons
ground ginger
▢
½
teaspoon
freshly grated nutmeg
▢
½
teaspoon
ground allspice
▢
1 ½
teaspoons
ground cinnamon
▢
1
teaspoon
ground cloves
▢
3
sticks unsalted butter, softened
▢
1 ½
cups
granulated sugar
▢
½
cup
light brown sugar
▢
2
eggs
▢
½
cup
molasses
▢
1
teaspoon
vanilla extract
Instructions
Whisk together flour, ginger, nutmeg, allspice, cinnamon, cloves, baking soda and salt. Set aside.
In a large mixing bowl, cream the butter for a few minutes then add the sugars. Mix well until smooth, then beat in eggs, molasses and vanilla.
Stir or beat in flour mixture using low setting.
Scoop dough onto a piece of plastic wrap and place it in the fridge for a few hours. This will make shaping the balls easier.
Preheat oven to 350°.
Using large portions of dough, 2 tablespoons or more, shape into balls and roll in raw turbinado sugar.
Space the balls a good 2 inches apart on an ungreased cookie sheet and bake for about 12 minutes, until lightly browned and puffy.
Cool on the cookie sheet for a couple of minutes then transfer to a wire rack.
Notes
*This recipe adapted from Giant Ginger Cookies from Simply Recipes.