Ginger Spice Cookies
Ginger Spice Cookies originally posted in 2014.
Updated in 2019 with new pictures and recipe card.
You can always tell when a recipe has been loved and tested many times. Little notes are written in the margins, sometimes with different handwriting. The evidence from years of baking is clear on the page of this cookie recipe. Splotches of spices and butter linger from past years, a testament to its positive reviews!
This is one of my favorite recipes to make around the holidays. In our family, Christmas means it’s time for ginger cookies and cucidati (Sicilian fig cookies). I must say that these ginger cookies are a spice-lovers heaven!
These are a bit like ginger snaps, but much richer in flavor and not quite so tough to eat. They are very soft cookies that are chewy and tangy from the crystalized ginger. They are different than anything you’ve ever had. So- put away your Starbucks pumpkin spice latte, and get out that baking pan, it’s time to make some cookies!
To make these ginger spice cookies toddler-friendly: Measure out ingredients 1-7 and whisk together in a bowl prior to getting the kids involved. Sugar, butter, and shortening can be pre-measured as well. Kids can do pouring, mixing, and rolling for this recipe, despite its many ingredients and required chill time. This is also a great recipe for exploring two unusual ingredients: crystalized ginger and molasses.
Ginger Spice Cookies
Ingredients
- 2 cups AP flour
- 2 1/2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 2 teaspoons clove
- 1 pinch nutmeg
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon crystalized ginger, chopped finely
- 1 cup brown sugar
- 1/2 cup vegetable shortening
- 1/4 cup butter
- 1 egg
- 1/4 cup dark molasses
- turbinado for rolling the dough
Instructions
Prepare the dough.
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Whisk together flour, ground ginger, nutmeg, cinnamon, clove, salt, and baking soda in a bowl.
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Finely chop the crystalized ginger and whisk in with other dry ingredients.
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In the bowl of a stand mixer, combine the brown sugar, shortening, and butter. Beat on medium speed until thick and fluffy.
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Add egg and molasses to mixing bowl and continue to beat until combined, scraping bowl.
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Add dry ingredients into the bowl slowly, and beat until a thick dough forms. Cover bowl.
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Refrigerate the dough in the covered mixing bowl for at least an hour (up to a day).
Form cookies and bake.
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Cover two baking sheets in parchment paper and preheat the oven to 350F.
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Pour turbinado sugar onto a plate.
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Roll dough into small balls and then coat in the sugar, placing onto the baking sheet.
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Bake for 12 minutes or until soft and cracked on top.
