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 CookiesThese 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 |
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Ingredients
- 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 flour1 tsp baking soda2 tsp ground cinnamon1 tsp ground cloves1 tsp ground ginger½ tsp ground nutmeg¼ 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, packed¼ cup vegetable oil¼ cup (½ stick) unsalted butter, melted⅓ 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
- I recommend rolling and handling the cookie dough quickly to avoid it sticking to your fingers.
- Coming out of the oven, the cookies will appear very soft. This is normal. They will firm up as they cool.