I love a good ginger cookie no matter the time of year, but there’s something about a hot cup of coffee, a cold winter day and a crisp (or chewy) ginger cookie that puts me in the mood for Christmas. Here are two of our favorite recipes for ginger cookies. If you’re looking for a lovely hostess gift, make a stack of these cookies, wrap with cellophane or plastic wrap and tie with ribbon (see the great photo from Tiffany McCall below). These are delightful on their own or jazz them up further and pair with some fancy coffee or hot cocoa mix.
- 1 cup + 1 Tbsp Unbleached White Flour
- 1-1/2 tsp Baking Soda
- 1 pinch Baking Powder
- 1 pinch Sea Salt
- 1/4 tsp ground Cinnamon
- 1 tsp ground Ginger
- 4 Tbsp Unsalted Butter, room temperature
- 3/4 cup Sugar + 2-3 Tbsp (for sprinkling)
- 1 large Egg
- 1/4 tsp Vanilla Extract
- 2 Tbsp Molasses
- 2-3 Tbsp Sugar, for sprinkling
- Sift together the flour, baking soda, baking powder, salt, cinnamon and ginger, set aside.
- In a large bowl, combine the butter and sugar, and mix on medium speed until the mixture holds together. Scrape down the sides of the bowl.
- Add the egg, vanilla and molasses. Mix on medium speed until incorporated. Add the dry ingredients to the bowl and mix until incorporated, about 1 minute.
- Place the dough on parchment paper and form into an 8-inch long x 1-1/2-inch wide log. Chill until firm, about 2 hours.
- Preheat oven to 350°F. Slice the dough log into 1/4-inch rounds, place cookies on a lightly greased baking sheet, spacing them 1/2-inch apart; sprinkle with sugar. Bake until the cookies crack slightly on the surface, about 12 minutes.
- Remove from the oven and let cool for 2 minutes on the baking sheet before transferring to a rack to cool completely.
Makes 36 cookies.
Crispy Ginger Cookies (GF)
- 1/2 cup Unsalted Butter
- 1 cup Sugar
- 1/4 cup Molasses
- 1 tsp Vanilla
- 1 cup Sorghum Flour
- 3/4 cup Tapioca Flour
- 1/4 cup Potato Starch
- 1/2 tsp Guar Gum
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1 tsp Cinnamon
- 2 tsp Ginger, ground
- 1/4 tsp Cloves, ground
- Preheat oven to 350°F.
- Cream together the butter and sugar.
- Add the vanilla and molasses and mix until thoroughly combined.
- In a separate bowl, combine the flours, baking soda, salt and spices.
- Sift the dry ingredients into the wet and blend until combined.
- Place ½ cup of sugar in a bowl.
- Form the dough into 1-inch balls and drop into sugar cover the outside of the dough.
- Place on greased baking sheet and bake at 350°F for 15 minutes.
Ginger Spice Cookies (GF)
Contributed by: Tiffany McCall from Read.Eat.Blog
- 3/4 cup butter flavored Crisco (140g)
- 1 cup granulated Sugar + more for rolling (200g)
- 2 Eggs
- 1/4 cup Molasses (85g)
- 2-3/4 cups GF All Purpose Baking Flour (385g)
- 2 tsp Baking Soda
- 1 tsp ground Cinnamon
- 1 tsp ground Ginger
- 1/4 tsp ground Cloves
- 1/4 tsp Salt, optional
- Preheat your oven to 325° F.
- In a large bowl, cream the Crisco and sugar together until light and fluffy. Add the eggs and molasses and beat until well combined.
- In a separate bowl, sift together the GF flour, baking soda, cinnamon, ginger, cloves and salt. Add the flour mixture to the wet mixture in spoonfuls, beating well after each addition and refrigerate for 15-20 minutes.
- Roll dough into small 1 oz balls, roll them in sugar and space them out on a parchment covered bake sheet. Bake for 10-12 minutes or until cookies appear crackled on top.
- Remove from oven and place on a wire rack to cool and sprinkle with extra sugar.
Notes: Try not to open the oven while these cookies are baking as they do fall once removed from heat.