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Ginger Squares

Spiced ginger cookies are freezer friendly so stash away. You'll then have plenty to pull out for the Christmas cookie tray.

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  • Yields: 4 dozen
  • Prep: 25 mins
  • Freeze: 30 mins
  • Bake: 8 mins 375°F per batch

Ginger Squares



  1. In a saucepan combine molasses and butter. Cook and stir over low heat until butter is melted. Remove from heat. Pour into large bowl; cool to room temperature.
  2. In a second bowl stir together flour, brown sugar, ginger, baking soda, cinnamon, salt, pepper, and cloves. Set aside.
  3. Stir egg into cooled molasses mixture. Stir in flour mixture until combined. Divide dough in half. On parchment or waxed paper, shape each dough half into a 1-1/2-inch square log, about 5-1/2 inches long. Wrap; chill in freezer about 30 minutes or until dough is firm enough to slice.
  4. Preheat oven to 375 degrees F. Slice logs into 18-inch slices (reshaping logs as necessary). Place 1 inch apart on ungreased cookie sheets. Prick each several times with a fork. Bake for 8 to 10 minutes or until edges are firm and lightly browned. Transfer to wire racks. Cool completely. Sprinkle with powdered sugar. Makes about 4 dozen.

From the Test Kitchen

Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts (Ginger Squares)

    Per serving:
  • 44 kcal cal.,
  • 1 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 8 mg chol.,
  • 37 mg sodium,
  • 7 g carb.,
  • 0 g fiber,
  • 3 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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