Thursday, October 18, 2012

Spicy Ginger Cookies {12 Weeks of Christmas Treats}

Is there anything that says Christmas more than ginger cookies?  I am pretty sure that there isn't.  I only make this recipe once a year, but I love it so much that I spend the entire year anticipating the next time I get to make it.  This year, thanks to Brenda at Menu Planning Magic, Christmas has come early. 

You might wonder why I like these cookies so much, but the answer is simple.  First, they are soft with a crisp, crackly, sugar crust.  Second, they combine the spicy tastes of cloves, cinnamon, powdered ginger, and crystallized ginger.  Third, I can't think of anything else that I would rather have to accompany a hot chocolate and Christmas certainly falls in the hot-chocolate-drinking season.

Oh, and you know what?  It would appear that a certain someone else thinks that these cookies are delicious.

Yup.  That would be my one-year-old son's hand reaching into the camera frame to grab a cookie.  Ahem, let me clarify.  His first cookie ever.  I have been working fairly hard to keep all things with refined sugar out of his diet.  I don't intend to restrict his access to sugar quite so strictly when he is older, but for now he is happy eating fruit and plain yogurt and has no idea what a brownie is and I think that is how it should be.  That said, while I was taking pictures, he grabbed a cookie and promptly stuck it in his mouth.  I didn't take it from him immediately because the crystallized ginger gives them some bite and I thought, incorrectly, that he would promptly spit it out.  As it turns out, this baby loves ginger.  His first bite was met with a huge smile and a lot of enthusiasm.

Spicy Ginger Cookies
Yield: 26
Adapted from 

2 1/4 cups all purpose flour
1 tsp baking soda
2 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup unsalted butter, softened
1/4 cup molasses (not blackstrap)
1 1/4 cup white sugar, divided
1 egg
1 tbsp water
3 tbsp crystallized ginger, finely minced

  1. Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.
  2. Whisk together dry ingredients in a bowl and set aside.
  3. Using an electric mixer, cream together the butter and 1 cup of sugar.  Add an egg, continue beating.  Add molasses and water, beat until completely combined.  Add dry ingredients in half-cup increments, beating after each addition.  Stir in crystallized ginger to distribute it throughout the batter.
  4. Place 1/4 cup of sugar in a bowl.  Roll dough into tablespoon-sized balls and coat with sugar.  Place on parchment paper, leaving two inches between each cookie.  Bake for 9-10 minutes.  They took 9 minutes in my oven.


  1. I can never get enough of ginger cookies. They are my absolute fave! Those sound awesome!

  2. I love ginger cookies, too. Always looking for just the right recipe that I'm not sure I've found yet. But your description of soft and chewy and crisp from the sugar sounds like I must try these. Definitely perfect for Christmas and winter. I had a hot cocoa mix that was gingerbread flavor that I loved. Can't remember the brand, but it's all gone. Loved it.

  3. I made ginger cookies for this week too. Ginger cookies are perfect for Christmas. So many variations and so delicious too.