Ginger Spice Cookies


3 dozen +|-

Ready In:

40 minutes

Good For:



About this Recipe

By: Morgana Jane

These are my favorite cookies – they’re just like the ones my grandmother used to make when I was a kid. Sadly, we never could find her recipe. 

One rainy West Coast day many years ago when my daughter’s school was having a bake sale I bought a couple of cookies that looked suspiciously like the ones my gran made, and to my absolute delight, they were the same!

It took me about an hour to track down the woman who had baked them and I was practically in tears by the time I found her and begged for the recipe, praying that she wasn’t one of those individuals who never allows the replication of their precious creations, and behold you see before you the recipe itself, for she was a kind soul and happy to share. Viva la Gran!!



  • 2 c flour
  • 1 c sugar 
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ginger
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3/4 c butter, melted
  • 1/2 c molasses
  • 1 egg, slightly beaten
  • 1 tsp vanilla
  • sugar to dip the cookies into before baking

If Cookies Could Kill…

Sweet, gingery, crispy, chewy cookie perfection!

If you love ginger cookies, you will die for these.

Step by Step Instructions

Step 1 

Place the butter into a small pot over medium low heat to melt. While the butter is melting whisk the flour, sugar, spices, salt, and baking soda together in a large bowl. Set aside

Step 2

Measure 1/2 c of molasses into a 2 cup pyrex measuring cup. Add the vanilla and melted butter and whisk to combine, then add the beaten egg and whisk until the mixture is smooth and uniform.

Step 3

Gradually add the molasses mixture to the dry ingredients and mix well. You might want to use your hands to finish the dough, which is smooth and soft and should barely hold its shape when done.

Step 4

Set the oven to 350° and line two baking sheets with parchment. Roll the dough into balls (about 1″) then dip the balls in sugar and set them on the baking sheets, well-spaced (4 rows of 3 per pan seems to do the trick nicely).

Step 5

Pop the pans into the oven side by side for 9 – 10 minutes. The cookies will flatten and crack on top as they cook and will be slightly soft on top when done. Remove the cookies to a cooling rack and try not to eat them right off the pan – you will burn your mouth. Let them cool at least 5 minutes.

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