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Tuesday, December 4, 2012

Ginger Spice Cookies | Holiday Cookies



Nothing smells better (or more like the holidays...) than Ginger Spice Cookies baking in the oven.  When we had friends over for dinner over Thanksgiving weekend, I served a couple of these mini cookies with Salted Caramel Gelato.  I like serving cookies and ice cream for a dinner party because it is casual, and not to mention easy.  It isn't an over the top, overly rich, dramatic dessert that sends everyone over the limit, but it is a sort of comfort food dessert that everyone loves.

Our friends that came for dinner texted Mike last night for the recipe, so I thought I'd share this morning!  The recipe is based on the Barefoot Contessa's Ultimate Ginger Cookie recipe, but with a few adjustments.

Ginger Spice Cookies


2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup brown sugar
1/4 cup vegetable oil
1/3 cup unsulfured molasses
1 egg
sugar, for rolling the cookies

In the bowl of an electric mixer beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Add the egg, and beat for 1 minute.  With the mixer still on low, slowly add flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and mix on medium speed for 2 minutes.

Make small balls (1 inch in diameter) with very small ice cream scoop or with a spoon. Roll them into a ball with your hands, then press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake at 350 for 6-8 minutes.  They should look soft when they come out of the oven.

12 comments:

  1. Oh Jenny I have been thinking of making cookies just like these and was about to begin my recipe search. Thank you for helping me cut down my search time.

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  2. Anonymous11:11 AM

    One of my favorite cookies!! I agree that the smell is heavenly while baking. The oil in the recipe is interesting. I always roll mine in the larger decorative sugar or sugar in the raw for extra crunch on top. :)

    ReplyDelete
  3. Oh now I'm going to have to make these for sure. ❈

    ReplyDelete
  4. Those look like perfect Christmas cookies! Thank you for sharing the recipe, Jenny. Happy holidays!

    ReplyDelete
  5. Looks yummy. Can hardly wait to make them! Thanks for the recipe.

    ReplyDelete
  6. Anonymous9:38 AM

    It look so good, do you think we can replace the egg with apple puree?
    Happy holidays!

    ReplyDelete
  7. Anonymous11:40 AM

    Jenny,

    I just finished making these cookies and they are beyond delicious! Can't wait to surprise my children when they get home from school with these cookies. Thanks for sharing this wonderful recipe!

    Julia

    ReplyDelete
  8. Anonymous4:56 PM

    These look delicious! I'd like to make them for a cookie swap, do you know how many dozen this recipe yields?

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  9. Anonymous7:01 PM

    Help!!!! I am making these now, and they are so dry that they will not form into a ball at all. Do they need more oil? I meaured everything precisely.

    ReplyDelete
  10. Anonymous11:55 PM

    This recipe is nearly the same as one my grandmother has passed down. We call them Molasses Cookies!

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  11. Anonymous2:39 PM

    Same problem here....too dry to form into balls. Not sure why- I double checked my measurements

    ReplyDelete
  12. Alycia Reid3:01 PM

    First off...I love your blog! Your entertaining tips have gotten me ready for family visits to our home through the holidays. Secondly, I made these cookies last night and they are pure PERFECTION! So chewy and delicious...my husband at 5 right off the bat! Thank you :)

    ReplyDelete

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