Ginger Cookies

With the holidays right around the corner there’s no better way to enjoy them than baking up some delicious Ginger Cookies. As noted in my previous blog post.. I spent most of the weekend on the island with my cousins baking/cooking up a storm and sifting through various cook books for recipe inspiration. We made everything from Grilled Veggie Panini’s — Sweet Potato Gnocchi — Mountain loafs, I was definitely loving every minute of it! Seeing as I ate the remaining cookies on the ferry ride home, I may have to make these bad boys again for others to enjoy.


Ginger Cookies
Prep time: 
Cook time: 
Total time: 
  • 2¼ cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¾ cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • ¼ cup molasses
  • 2 tablespoons white sugar
  1. Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.


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