These Ginger Spice Cookies are probably one of my favourite cookies any time of year, but especially around the holidays and during the cooler months.
I’ve tried a lot of ginger cookies but, for me, these have the perfect amount of spice and flavour and can be chewy or crispy just by varying the cooking time a tad.
Ginger Spice Cookies
Summary: These are great cookies any time of year, but especially nice to have around the house over the Christmas holidays.
- 2 1/2 cups all purpose flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 egg
- 1/4 cup vegetable oil
- 1/2 cup unsalted butter, melted and cooled
- 1/4 cup molasses
- 1 cup packed brown sugar
- 1/3 cup granulated sugar (for coating)
- In a medium bowl, whisk together the flour with baking soda, cinnamon, ginger, nutmeg and salt.
- In a large bowl, beat egg with a fork. Then beat in oil, cooled butter and molasses. Using a wooden spoon, stir in the brown sugar until evenly mixed. Gradually stir in flour mixture until well mixed.
- Arrange oven racks in top and bottom thirds of oven. Preheat oven to 350 degrees. Lightly spray 2 baking sheets with oil.
- Place granulated sugar in a small bowl. Pinch off about 1 tbsp dough and roll into a ball. Roll ball in granulated sugar until evenly coated. Place on a baking sheet 2 inches apart.
- Bake on 2 racks in preheated oven, switching position of sheets halfway through baking, until cookies are browned, cracked and set around edges, 12 to 14 minutes. Remove baking sheets to rack and let cool on sheets.
Cover bowl with plastic wrap and refrigerate for at least 1 hour.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Number of servings (yield): 2 dozen
Adapted from a Chatelaine November 2006 recipe | Photo