Ginger Cookies
User Reviews
5
Ginger Cookies
Description
This ginger cookie recipe combines butter, molasses, sugar, eggs, and applesauce for moisture and chewiness. The dry ingredients include all-purpose flour, baking soda, and warm spices such as cinnamon, cloves, ginger, and nutmeg, which deliver a layered spicy flavor profile typical of classic ginger cookies.
The dough is refrigerated for an hour to firm up, making it easier to scoop and roll. Cookies are baked at 350°F for about 8 minutes until they puff up and then flatten, creating a texture contrast between a lightly crisp outer surface and a soft, tender inside.
These cookies are suitable for holiday baking or anytime a spiced cookie is desired. The recipe also allows for storing the dough refrigerated for up to two days or frozen for up to three months. Baked cookies keep well at room temperature in an airtight container or can be frozen for longer storage.
Ingredients
- 1 cup sugar plus more for rolling
- ¾ cup unsalted butter softened
- ¼ cup molasses
- 1 egg
- 1 tablespoon applesauce
- 2¼ cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon cloves ground
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- In a large bowl, mix sugar, butter, molasses, egg, and applesauce with a hand mixer.
- In a separate bowl, mix flour, baking soda, cinnamon, cloves, ginger, nutmeg, and salt. Add to the wet ingredients and mix until combined.
- Combine dry ingredients with the wet ingredients and mix until combined.
- Cover with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350°F.
- Scoop with a cookie scoop then roll the dough into 1-inch balls. Roll in white sugar.
- Place on an un-greased cookie sheet and bake for 8 minutes. (While a batch is baking, cover and place the remaining dough in the fridge to chill so it's easier to scoop and roll.) Cookies will puff and then flatten. Cool on a wire rack.
- Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.
Notes
- Refrigerate the cookie dough for at least one hour before baking to improve texture and handling.
- Store unbaked dough covered in the refrigerator up to 2 days or freeze for up to 3 months.
- Baked cookies can be kept in an airtight container at room temperature for 7 to 10 days.
- For longer storage, freeze baked cookies for 4 to 6 months in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 139kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 98mg | 4% |
| Potassium | 70mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 11g | 22% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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