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–+ servings
The Best Ginger Cookies Ever, served with a spiced drink.

The Best Ginger Cookies Ever

Bree Hester
4.54 from 13 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chilling + Cooling Time 1 hour 5 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 24
Calories 118 kcal

Ingredients
  

  • 1/2 cup crystallized ginger chopped
  • 3/4 cup granulated sugar divided
  • 6 tablespoons butter room temperature
  • 1/4 cup molasses
  • 1 egg
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 cup sanding sugar for rolling

Instructions
 

  • Place the crystallized ginger and 1/3 cup of the granulated sugar in a food processor. Pulse until finely ground. Transfer to a bowl.
    Pulsing crystallized ginger and granulated sugar in a food processor for The Best Ginger Cookies Ever.
  • Add the butter and rest of the granulated sugar to the food processor. (I don’t wash out the bowl.) Process until light and fluffy.
    Adding butter and granulated sugar to a food processor for The Best Ginger Cookies Ever.
  • Add the ginger mixture, molasses, and egg. Process until smooth.
    Adding molasses, egg, and ginger mixture to a food processor for ginger cookies.
  • In a bowl, whisk the flour, baking soda, ginger, cinnamon, and nutmeg.
    Flour, spices, and baking ingredients in mixing bowl for homemade baking recipe.
  • Add the flour mixture to the food processor and run until the dough comes together. Cover with plastic wrap and chill for at least 1 hour.
    Blending ginger cookie dough in a food processor, with flour in a bowl.
  • When ready to bake, preheat the oven to 350℉ and line a baking sheet with parchment paper.
  • Roll the dough into 1-inch balls. Place the sanding sugar in a shallow dish and roll the balls through the sugar. Place the balls 2 inches apart on the baking sheet.
    Soft cookie dough balls on baking sheet for homemade cookies.
  • Bake for 12 to 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
    Freshly baked ginger cookies with cracked tops and sanding sugar on a parchment-lined baking sheet.

Nutrition

Calories: 118kcalCarbohydrates: 21gProtein: 1gFat: 3gSaturated Fat: 2gSodium: 118mgFiber: 0.3g
Keyword Ginger Cookies
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