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Ginger spice cookies

Ginger Spice Cookies

Maureen Reynolds
A soft and chewy ginger cookie with a hint of cinnamon and nutmeg.
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Course All Things Sweet
Cuisine Dessert
Servings 3 dozen

Ingredients
  

  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 large egg
  • ¾ cup vegetable oil
  • ¼ molasses
  • 1 cup packed dark brown sugar
  • cup course granulated sugar

Instructions

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside. Arrange oven racks to top and bottom thirds.
  • In a small bowl whisk together flour, baking soda, spices and salt. Set aside
  • In a large mixing bowl beat egg with a whisk. Whisk in oil and molasses until well combined. Stir in brown sugar using a wooden spoon.
  • Gradually add in flour mixture, stirring with a wooden spoon until well incorporated.
  • Place course granulated sugar into a small shallow bowl. Using a tablespoon scoop out dough and roll into balls, rolling each one into sugar and place on cookie sheet, leaving 2 to 3 inches between to allow for spread.
  • Bake in preheated oven for 7 to 10 minutes, until edges begin to crackle and set.
  • Remove from oven and allow cookies to cool on the cookie sheets.

Notes

Store cookies in an airtight container for up to 5 days or freeze for up to a month.
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https://www.redcottagechronicles.com/recipe/ginger-spice-cookies/