Ginger Cookies

These sweet and spicy Ginger Cookies are a delight to make and devour! With warm aromas of cinnamon, ginger, and cloves, these tender treats will transport you to a cozy winter wonderland. Soft and chewy on the inside, crispy on the outside, they’re the perfect companion to a warm cup of hot cocoa.

Ready Time

50 mins

Yields

6 servings

Ingredients

2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/4 teaspoon salt, 1 cup unsalted butter, at room temperature, 3/4 cup white granulated sugar, 1/4 cup light brown sugar, 2 large eggs.

Instructions

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

In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.

Set aside. In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

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

Gradually mix in the flour mixture until just combined, being careful not to overmix. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes or until the edges are lightly golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Yield: 6 cookies

Notes

These ginger cookies are perfect for the holiday season, but you can enjoy them anytime you want a spicy kick. Use fresh ginger for an intense flavor.

You can also make these cookies ahead of time, store them in an airtight container, and freeze for up to 2 months.

If you want a crisper cookie, bake for 12 minutes, but if you prefer a chewier cookie, bake for 10 minutes. These cookies will keep at room temperature for up to 5 days.