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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
Bake cookies at 350. I like to chill the dough before baking because it makes it easier to roll and coat with sugar.
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.
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 the 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. http://simplyrecipes.com/recipes/giant_ginger_cookies/