Crispy Ginger Cookies Recipe

Crispy Ginger Cookies Recipe

How To Make Crispy Ginger Cookies

These ginger cookies perfectly balance their blend of cinnamon, cloves, and black pepper spices, and yields a buttery cookie with a crisp crust!

Preparation: 20 minutes
Cooking: 15 minutes
Refrigerate and Cool Time: 1 hour 10 minutes
Total: 1 hour 45 minutes

Serves:

Ingredients

  • 2⅓cupsall purpose flour,spooned into measuring cup, leveled-off
  • 2tspground ginger
  • ½tspground allspice
  • 1tspground cinnamon
  • ¼tspground cloves
  • 2tspbaking soda
  • ¼tspsalt
  • pinchfreshly ground black pepper
  • 1cupgranulated sugar,divided
  • ½cuplight brown sugar,packed
  • 1cupunsalted butter,(2 sticks), softened but still cool
  • 1large egg
  • cupmolasses

Instructions

  1. In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. Set aside.

  2. Using an electric mixer, beat ½ cup of the granulated sugar, brown sugar and butter for about 3 to 5 minutes, until light and fluffy, scraping down the sides of the bowl as necessary.

  3. Add the egg and beat for about 20 seconds, then scrape down the sides of the bowl; add the molasses, mix well and scrape down the sides of the bowl again.

  4. Add the dry ingredients, then mix on low speed until just incorporated. Do not over mix. The dough will be very soft.

  5. Refrigerate it for about 1 hour, or until firm enough to roll.

  6. Set rack in the middle of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

  7. Place the remaining ½ cup granulated sugar in a shallow bowl. Form the dough into 1-inch balls and roll in the sugar to coat.

  8. Place the balls on the prepared baking sheet about 2 inches apart, then flatten slightly using fingers.

  9. Bake for 10 to 14 minutes, until set and golden on the outside and slightly soft on the inside.

  10. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Refrigerate the dough between batches.

  11. Serve and enjoy!

Recipe Notes

The cookies will keep for several days in an airtight container.

Nutrition

  • Calories: 115.72kcal
  • Fat: 5.34g
  • Saturated Fat: 3.30g
  • Trans Fat: 0.21g
  • Monounsaturated Fat: 1.39g
  • Polyunsaturated Fat: 0.26g
  • Carbohydrates: 16.27g
  • Fiber: 0.30g
  • Sugar: 9.87g
  • Protein: 1.09g
  • Cholesterol: 18.72mg
  • Sodium: 74.63mg
  • Calcium: 13.09mg
  • Potassium: 63.70mg
  • Iron: 0.60mg
  • Vitamin A: 45.40µg
  • Vitamin C: 0.01mg
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