Ginger Butter Cookies

These soft-baked Ginger Butter Cookies are infused with warm spices and a hint of sweetness, making them perfect for a cozy afternoon treat. With a delicate balance of ground ginger, cinnamon, and creamy butter, these cookies will become a new favorite in your household.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup white granulated sugar
• 1/4 cup light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.

In a medium-sized bowl, whisk together flour, baking soda, ground ginger, cinnamon, and salt.

Set aside.

In a large bowl, cream together the softened butter and sugars until light and fluffy.

Beat in those eggs one at a time, making sure each egg is fully incorporated before adding the next.

Add the vanilla extract to the butter mixture and mix until combined.

Gradually mix in the dry ingredients (flour mixture) until a dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes or until the edges are lightly golden.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

You should end up with 10 delicious Ginger Butter Cookies!

Notes

Make sure to use room temperature ingredients, especially the butter, for the best results.

If using a silicone mat, lightly spray it with cooking spray to prevent the cookies from spreading too much.

Don’t overmix the dough, as it can lead to tough cookies.

If you want a crisper cookie, bake for 14 minutes.

If you prefer a chewier cookie, bake for 12 minutes.

You can also chill the dough for up to 2 days in the refrigerator or freeze it for up to 2 months, just thaw at room temperature before baking.

Nutrional Value

• Calories: 140
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 50mg
• Total Carbohydrates: 18g
• Dietary Fiber: 0g
• Sugars: 8g
• Protein: 1g