Recipes and Cooking Ginger Cookies 4.1 (40) 2 Reviews Extraordinary fragrance fills the kitchen when these cookies, loaded with ginger and cinnamon, are baked. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 8 mins Total Time: 28 mins Servings: 120 Yield: 120 cookies Jump to Nutrition Facts Ingredients 4 ½ cup all-purpose flour 4 teaspoon ground ginger 2 teaspoon baking soda 1 ½ teaspoon ground cinnamon 1 teaspoon ground cloves ¼ teaspoon salt 1 ½ cup shortening or unsalted butter 2 cup sugar 2 eggs ½ cup molasses ¾ cup sugar Directions Preheat oven to 350 degrees F. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Shape dough into 1-inch balls. Roll balls in the 3/4 cup sugar. Place 1-1/2 inches apart on a parchment-lined or ungreased cookie sheet. Bake for 8 to 9 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool. Makes about 120 cookies. Big Ginger Cookies: Prepare as above, except shape dough into 2-inch balls by using a 1/4-cup measure or scoop; roll in sugar. Place 2-1/2 inches apart on parchment-lined or ungreased cookie sheet. Bake in a 350°F oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool. Makes about 24 cookies.Per cookie: 306 cal., 13 g total fat (3 g sat. fat), 18 mg chol., 138 mg sodium, 45 g carbo., 1 g fiber, 3 g pro.Daily Values: 1% vit. A, 1% vit. C, 3% calcium, 10% iron Exchanges: 3 Other Carbo., 2.5 Fat Rate it Print Nutrition Facts (per serving) 61 Calories 3g Fat 9g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 120 Calories 61 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 5% Cholesterol 4mg 1% Sodium 28mg 1% Total Carbohydrate 9g 3% Protein 1g Calcium 10.1mg 1% Iron 0.4mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.