How To Make Old-Fashioned Ginger Spice Cookies
Both kids and adults will enjoy these ginger spice cookies. It has a delicate balance of flavors and a crisp sugar top that are simply irresistible.
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and the granulated and light brown sugars for about 2 minutes until light and fluffy.
Beat in the egg and molasses. Add the flour mixture and mix until combined.
Chill the dough in the refrigerator for 3 hours until firm.
Preheat the oven to 350 degrees F and set two racks in the centermost positions. Line two 13×8‑inch baking sheets with parchment paper.
Form tablespoons of dough into balls and roll in the raw sugar to coat generously. Arrange the dough balls about 2½ inches apart on the prepared baking sheets.
Bake for 9 to 10 minutes, rotating the sheets from top to bottom and front to back midway through, until puffed and set.
Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Serve and enjoy!
Store in an airtight container at room temperature for up to 3 days.
- Calories: 86.83kcal
- Fat: 3.83g
- Saturated Fat: 2.35g
- Trans Fat: 0.15g
- Monounsaturated Fat: 0.99g
- Polyunsaturated Fat: 0.19g
- Carbohydrates: 12.35g
- Fiber: 0.27g
- Sugar: 6.33g
- Protein: 0.99g
- Cholesterol: 13.84mg
- Sodium: 70.49mg
- Calcium: 12.39mg
- Potassium: 60.01mg
- Iron: 0.57mg
- Vitamin A: 32.48µg
- Vitamin C: 0.01mg
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