Ginger Spice Cookies

These easy-to-make ginger spice cookies are the ultimate holiday treat! They are soft and chewy, with the perfect blend of spices… and great for wintertime parties or to pack up as a delicious gift for friends and neighbors.

Here’s how I make them…

First, start by preheating your oven to 350°F.

In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, nutmeg, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, oil, melted butter, and molasses. Beat the mixture on medium speed for about 3 minutes.

Turn the mixer to low speed and add in the egg. Continue to beat the wet mixture for another 1 minute more, scraping down the sides of the bowl as necessary.

With the mixer still on low, slowly add the dry mixture to the wet mixture (about ⅓ at a time) and beat for another 1 to 2 minutes.

Using your hands, roll the cookie dough into 1½” balls.

Gently roll each dough ball in white sugar. Place each dough ball on a cookie sheet or sheet pan lined with parchment paper, and gently press down with a fork or your fingers. (This recipe makes about 16 large cookies, so you may need to have a second cookie sheet or sheet pan on hand.)

Bake the cookies for 15 minutes. They will still be quite soft.

Allow the cookies to cool for a few minutes on the cookie sheet or sheet pan before transferring them to wire racks to cool completely.

Ginger Spice Cookies These easy-to-make ginger spice cookies are the ultimate holiday treat… they will even make Santa Claus double back for more! 5 from 6 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 16 large cookies

Category Sweet

Ingredients

  

1x2x3x

• ▢ 2 ¼ cup all-purpose flour
• ▢ 1 tsp baking soda
• ▢ 2 tsp ground cinnamon
• ▢ 1 tsp ground cloves
• ▢ 1 tsp ground ginger
• ▢ ½ tsp ground nutmeg
• ▢ ¼ tsp kosher salt
• ▢ 1 cup dark brown sugar, packed
• ▢ ¼ cup vegetable oil
• ▢ ¼ cup (½ stick) unsalted butter, melted
• ▢ ⅓ cup fancy molasses
• ▢ 1 extra-large egg, at room temperature
• ▢ ¼ cup white sugar (for rolling the cookies)

Instructions

• Preheat oven to 350ºF.
• In a large bowl, combine flour, baking soda, cinnamon, cloves, ginger, nutmeg, and salt.
  2 ¼ cup all-purpose flour

  1 tsp baking soda

  2 tsp ground cinnamon

  1 tsp ground cloves

  1 tsp ground ginger

  ½ tsp ground nutmeg

  ¼ tsp kosher salt
• In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, oil, melted butter, and molasses. Beat mixture on medium speed for about 3 minutes.
  1 cup dark brown sugar, packed

  ¼ cup vegetable oil

  ¼ cup (½ stick) unsalted butter, melted

  ⅓ cup fancy molasses
• Turn the mixer to low speed and add in the egg. Continue to beat wet mixture for 1 more minute, scraping down the sides of the bowl as necessary.
  1 extra-large egg, at room temperature
• With the mixer still on low, slowly add the dry mixture to the wet mixture (about ⅓ at a time) and beat for another 1 to 2 minutes.
• Using your hands, roll cookie dough into 1½” balls.
• Gently roll each dough ball in white sugar. Place on a cookie sheet or sheet pan lined with parchment paper, and gently press down with a fork or your fingers.
  ¼ cup white sugar
• Bake cookies for 15 minutes. They will still be quite soft.
• Allow cookies to cool for a few minutes on the cookie sheet or sheet pan before transferring them to wire racks to cool completely.

Notes

1. I recommend rolling and handling the cookie dough quickly to avoid it sticking to your fingers.
2. Coming out of the oven, the cookies will appear very soft. This is normal. They will firm up as they cool.