I’m sharing one of my favorite Christmas cookie recipes with you today – ginger cookies! I’m sure you’ll love them as much as I do. Honestly, though, I have to warn you that these ginger cookies are habit forming. Consider yourself warned.
Now, these cookies are fantastic, especially if you love ginger. Spicy, and just so yummy. Ground ginger combined with a touch of cloves and molasses give the cookies just the right amount of spice.
My family and I have been making these for over ten years now, and they’ve become a holiday favorite. The original recipe uses margarine, but I’ve adapted it to use butter instead. The cookies come out a little crispy, and a little chewy too – the best of both worlds.
These ginger cookies are simple and easy to make, and are always a hit at Christmas parties and cookie exchanges. I hope you enjoy them!
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 tbsp water
- 1/4 cup molasses
- 1/4 cup sugar
- Preheat oven to 350 F.
- Line cookie sheet with baking parchment and set aside.
- In a large bowl, sift flour, baking soda, spices, and salt. Set this bowl aside.
- In a separate large bowl, beat together butter and 1 cup sugar until combined, and mixture looks fluffy.
- Beat in the egg, water and molasses.
- Gradually add 1/3 of the flour mixture, and mix to combine. Repeat again with 1/3 of the flour mixture and beat until combined. Repeat a final time with the remaining flour mixture, and beat until combined.
- Using a spoon or tablespoon measure, scoop and roll dough into balls about 1 1/2 inches across. Roll dough ball in sugar and place on parchment, about 2 inches apart and flatten slightly.
- Bake for 8-10 minutes. Remove from oven and cool slightly on pan before moving to wire cooling rack. Once cookies have cooled completely, store in an airtight container.