Ginger Spice Cookies
These ginger spice cookies are the perfect blend between sweet and spicy, and will be a big hit during the Christmas season!
Servings Prep Time
125-inch cookies 30minutes
Cook Time Passive Time
12-15minutes 2hours
Servings Prep Time
125-inch cookies 30minutes
Cook Time Passive Time
12-15minutes 2hours
Instructions
  1. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and white pepper. Set aside.
  2. In the bowl of an electric mixer, combine butter with light brown sugar and granulated sugar and beat until light and fluffy. Beat in molasses and egg, and mix well.
  3. Add the reserved dry ingredients, and beat until just combined. Form the dough into a ball and cover with plastic wrap. Refrigerate until firm, at least 2 hours or overnight.
  4. Heat oven to 350 degrees.
  5. Remove dough from refrigerator. Shape dough into 2-inch diameter balls.
  6. Pour sanding sugar into a large bowl, and roll balls in sanding sugar, coating well.
  7. Place cookies on baking sheets (if nonstick, no need to line; if not using nonstick, place cookies on parchment paper). Space cookies 4 inches apart. For flatter, crispier cookies, press down on cookies slightly.
  8. Transfer to oven, and bake until brown, 12-15 minutes. Remove from oven, and transfer to a wire rack to cool.
Recipe Notes
  • I’ve been using Grandma’s Molasses brand and we really like the flavor.
  • White pepper can be found in select grocery stores, such as Whole Foods, and really makes the recipe!
  • My friend I believe that high-quality butter makes a difference in how these turn out, so go for the good stuff.