These nicely spiced soft cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps.

Allrecipes Member

Recipe Summary test

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
15
Yield:
15 servings
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, cream butter and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture. Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool.

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Nutrition Facts

224 calories; protein 2.5g; carbohydrates 32.1g; fat 9.8g; cholesterol 36.8mg; sodium 195.4mg. Full Nutrition
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Reviews (122)

Rating: 4 stars
01/01/2008
These cookies were very good. The only reason for the 4 star rating is that it was a bit too sweet and I felt the spices needed to be increased. Like the Cinnamon and cloves mainly. What I really like about the recipe is the fact that they do stay soft even after a day or two. Read More
(49)
Rating: 5 stars
12/12/2007
These are absolutely the best ginger cookies. I don't particularly like ginger cookies in general, but hey, it's Christmas and Christmas means gingerbread men, so I tried this recipe. I made it with dark molasses. They are so good. I'll be making these again and again... not just for Christmas! A recipe for 40 servings makes 64 big cookies. Put the sugared balls in the fridge before baking. Oh, and if your spices are new (ie: stronger) go easy on the ginger and cloves. Read More
(39)
Rating: 5 stars
04/08/2007
If you like ginger cookies then you will love this recipe. They taste good and look good. The only alteration I made was to use unsalted butter instead of margarine, and I refrigerated the cookie dough for about 10 minutes to make it easier to roll into balls with my hands. The cookies are moist and chewy. I think the cooking time needs adjustment though, I made them the size in the recipe and it took 12-13 minutes per batch. Read More
(33)
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Rating: 5 stars
01/05/2007
The best ginger cookies I have ever made. My two sisters have their special ginger recipe and I always thought theirs were the best but not anymore! Now mine is the BEST!! I rolled my cookies in raw sugar before baking and it gave them a really pretty look. I got rave reviews from all that received them for Christmas gifts. Read More
(22)
Rating: 5 stars
01/28/2007
I made these twice, once with brown sugar, once with white. Excellent cookies either way. Mine were baked in 8 minutes. Read More
(20)
Rating: 4 stars
12/24/2006
These cookies are really good, but I found them way too sweet! I could only eat about a couple before I maxed out my sugar tolerance. I indicated that I wanted 30 cookies and followed the recipe -- I ended up getting over 5 dozen cookies. My cookies were ~2 in in diameter. Despite, I would follow this recipe again and use less sugar. Read More
(18)
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Rating: 5 stars
11/30/2010
I prefer these made with butter-excellent cookie, been making these for years. I let them sit over night in the fridge, easier to roll them. Read More
(17)
Rating: 5 stars
11/14/2006
These were so delicious! I may have found what I hope will become my "signature" cookie! Read More
(14)
Rating: 5 stars
02/23/2009
The only problem with this recipe is that you have to make it every week! Just too good!!! I wanted to add something.I tried them with the orange and found I liked the combination so well that I added orange dried cranberries. Yumm Read More
(13)