Description
These big, bakery-style ginger cookies are soft in the center, perfectly spiced, and coated in sugar for that signature crackle top. This double batch makes plenty for gifting or indulging all week long. A few creative twists bring extra warmth and depth to this classic holiday favorite.
Ingredients
4 tbsp white sugar (for rolling)
4 ½ cups all-purpose flour
4 tsp ground ginger
2 tsp baking soda
1 ½ tsp ground cinnamon
1 tsp ground cloves
½ tsp salt
1 ½ cups butter or margarine, softened
2 cups white sugar
2 large eggs
½ cup molasses
2 tbsp water
Flavor Twists (Optional but Delicious):
1 tsp orange zest (brightens the spice)
½ tsp black pepper (for bold warmth)
½ tsp cardamom (adds depth)
½ cup chopped candied ginger (chewy surprise)
Dip or drizzle cooled cookies with white chocolate
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
In a bowl, whisk flour, ginger, baking soda, cinnamon, cloves, and salt.
In another large bowl, cream butter and sugar until light. Beat in eggs, molasses, and water until smooth.
Gradually mix in dry ingredients until dough forms.
Shape dough into 1½-inch balls. Roll in white sugar.
Place 2 inches apart on baking sheets. Bake 9–11 minutes until edges are set and tops crack.
Cool on sheets 5 minutes, then transfer to racks.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert, Cookies
Nutrition
- Calories: 120–140
- Fat: 6g
- Carbohydrates: 18g
- Protein: 1g