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

Source: Better Homes and Gardens

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Recipe Summary test

prep:
25 mins
freeze:
30 mins
bake:
8 mins
total:
1 hr 3 mins
Yield:
4 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a second bowl stir together flour, brown sugar, ginger, baking soda, cinnamon, salt, pepper, and cloves. Set aside.

  • 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.

  • 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.

Tips

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

44 calories; fat 1g; cholesterol 8mg; saturated fat 1g; carbohydrates 7g; sugars 3g; protein 1g; vitamin a 48.6IU; niacin equivalents 0.4mg; folate 12.1mcg; sodium 37mg; potassium 46mg; calcium 10.1mg; iron 0.4mg.
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