As a special treat for the holidays, I’m delighted to give you a sneak preview of one of my favorite recipes from my upcoming cookbook, Once Upon a Chef, The Cookbook. Perfect for all your upcoming festivities or a sweet gift for friends and family, these old-fashioned ginger spice cookies are a real crowd pleaser. Every year, my daughter and I bake them for her holiday bake sale and every year, they sell like hotcakes. Soft and chewy with a crackled sugar crust, they have just the right balance of spices to please kids and adults alike. You’ll note that the recipe calls for black pepper. I promise, no one will know it’s there, but it adds a delightful little kick that lingers on the palate. Allow a few hours for the dough to chill in the fridge before baking.
Old-Fashioned Ginger Spice Cookies
- 2-1/3 cups all-purpose flour
- 2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1/8 tsp freshly ground black pepper
- 3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
- 1/4 cup plus 2 Tbsp granulated sugar
- 1/4 cup plus 2 Tbsp packed light brown sugar
- 1 egg
- 1/3 cup molasses
- 1/2 cup raw sugar (also called turbinado or demerara sugar), for rolling cookies
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and the granulated and light brown sugars until light and fluffy, about 2 minutes. Beat in the egg and molasses. Add the flour mixture and mix until combined. Chill the dough in the refrigerator until firm, a few hours.
- Meanwhile, preheat the oven to 350°F and set two racks in the centermost positions. Line two 13-by-18‑in baking sheets with parchment paper.
- Form tablespoons of dough into balls and roll in the raw sugar to coat generously. Arrange the dough balls about 2-1/2 in apart on the prepared baking sheets. Bake for 9 to 10 minutes, rotating the sheets from top to bottom and front to back midway through, until puffed and set. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
- Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
- Serving size: 1 cookie
- Calories: 97
- Fat: 4 g
- Saturated fat: 2 g
- Carbohydrates: 15 g
- Sugar: 9 g
- Fiber: 0 g
- Protein: 1 g
- Sodium: 70 mg
- Cholesterol: 14 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.