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Ginger Cookies ( Cooking Light )

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“From Cooking Light September 2007 (originally published in March 1993)”
READY IN:
42mins
SERVES:
52
UNITS:
US

Ingredients Nutrition

Directions

  1. Place butter in a large bowl; beat with a mixer at medium speed until fluffy. Gradually add 2/3 cup sugar, beating at medium speed until light and well blended.
  2. Add molasses and egg; beat well.
  3. Combine flour and the next 4 ingredients (through mace), stirring with a whisk.
  4. Gradually add flour mixture to butter mixture, stirring until well blended.
  5. Divide dough in half.
  6. Wrap each portion in plastic wrap, and freeze for 30 minutes.
  7. Preheat oven to 350°.
  8. Shape each portion of dough into 26 (1-inch) balls.
  9. Roll balls in remaining 3 tablespoons sugar, and place 2 inches apart on baking sheets coated with cooking spray.
  10. Flatten cookies with the bottom of a glass to 1/2-inch thickness.
  11. Bake for 12 minutes or until lightly browned.
  12. Remove from pans, and cool completely on wire racks.

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