Ginger Spice Cookies

How can we be at the 4th week of the 12 Weeks of Christmas Cookies & Sweets already? I guess it’s true what they say: time flies when you’re having fun!

ginger spice cookies

I had some trouble with this week’s post. I found a great no-fuss sugar cookie recipe that you prepare like a bar cookie–no rolling out dough and cutting it!–but it just didn’t perform to expectations. It tasted great, but I didn’t like the way it looked in the end, and I had some difficulties getting it spread in the pan, too. I decided it wasn’t worthy of the 12 Weeks of Christmas, so I had to start from scratch. Today. Because that’s how I roll.

ginger spice cookies

In my Cookie Jar Pinterest folder was a gingersnap cookie that had caught my eye weeks ago. No ordinary gingersnap, this one is chewy (so it’s more of a Ginger Spice Cookie than anything else, in my humble opinion)–and another great flavor of the season. How could I resist?

ginger spice cookies

These are quick and easy–perfect when plan A fails and you need a plan B. You can change out the color of the sprinkles to make these a year-round treat. (In fact, I’m serving some at a Halloween party soon!)

ginger spice cookies

5.0 from 1 reviews
Ginger Spice Cookies
Prep time
Cook time
Total time
Recipe type: Cookie
Serves: 36
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • ¾ cup (12 Tbsp) unsalted butter
  • ¼ cup molasses (not blackstrap)
  • ⅛ tsp ground cloves
  • 2 tsp ground ginger
  • ½ tsp fine sea salt
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1½ cups all purpose flour
  • 1 cup whole wheat flour
  • ⅓ cup colored sugar sprinkles
  1. Preheat oven to 350 degrees Fahrenheit. Grab 2 cookie sheets and set them aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, egg, and butter, beating until light and fluffy.
  3. Add the molasses and beat for one minute, stopping to scrape the sides at one point to ensure it mixes evenly.
  4. Add the rest of the dry ingredients (except for the ⅓ cup colored sugar sprinkles) and mix until just incorporated.
  5. Using a small cookie scoop, portion out the dough and roll the balls in the colored sugar sprinkles. Set on the baking sheets 2 inches apart from each other.
  6. Bake for 8 minutes or until just crinkly. Allow to cool for 2 minutes on the baking sheet before transferring to wire racks to cool completely.

What did everyone else put on their cookie platters this week?

This recipe is featured in the Cookie Plan Monday post on Big Bear’s Wife

Print Friendly, PDF & Email


Skip to comment form

  1. Yummm!! I am definitely going to have to try this recipe.

  2. Yum, I love ginger cookies this time of year. The colored sugar is so pretty! πŸ™‚

  3. Ooooo, I love ginger spice/snap cookies. One year, just for kicks, I added some cayenne pepper to a batch; they came out great! And great idea with the sprinkles, everything’s better with sprinkles πŸ™‚

    1. I bet that cayenne would be fantastic! I know Food Babbles made a chocolate cookie last month that had some cayenne in it. Mmmm…spicy!

  4. Definitely have to make ginger cookies every year. Heck, I think they’re great any time of year! πŸ˜‰

    1. Usually I make gingerbread cut-outs, but I hate doing the cut outs. This may be my new favorite in their place!

    • Baker Street on 21 October, 2011 at 8:19 am
    • Reply

    Lovely cookies! your pictures look so festive. πŸ™‚

    1. That’s the bonus to going on a hunt in the basement recently for something from 20 years ago. I found my old small strand of lights! πŸ™‚ Thanks, they’re very tasty!

  5. These look great (and I LOVE spice cookies). I also love the colored sugar – like little jewels! Thanks for your sweet comment on my blog πŸ™‚

    • Tracy on 21 October, 2011 at 12:31 pm
    • Reply

    Sorry you had trouble with your first recipe, but these look awesome! And, the festive photos make me happy! πŸ™‚

  6. This does look good, but ALWAYS ADD MORE GINGER.

    I developed “Atomic Gingerbread” for the people who want more ginger:

Leave a Reply

Your email address will not be published.

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.