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Ginger Cookies

  • Prep
  • Cook
  • Total
Servings: 3-4 dozen


  • 2 3/4 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 1/2 sticks butter, softened, plus more for greasing the pans
  • 1/4 cup plus 2 tablespoons sugar
  • 1/4 cup plus 2 tablespoons packed dark brown sugar
  • 1 egg
  • 1/4 cup plus 2 tablespoons molasses
  • Royal icing or store-bought icing, for decorating


  1. 1.In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
  2. 2.Using the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 2 minutes. Beat in the egg and molasses.
  3. 3.Add the flour mixture and mix on low speed until combined. Divide dough in half and shape into two discs. Wrap the discs individually in Glad Press’n Seal and chill in the refrigerator until firm, at least 1 hour or up to 3 days.
  4. 4.Preheat the oven to 350 degrees. Grease 2 baking sheets with butter.
  5. 5.Remove the dough from the refrigerator and place on a lightly floured work surface. Roll to about ¼-inch thick, using flour as needed to prevent sticking. Cut out shapes with a cookie cutter and transfer to the prepared baking sheets. Gather the dough scraps and knead into a ball, then roll out and cut again, adding more flour as necessary. Repeat until scraps are used up.
  6. 6.Bake the cookies, rotating the sheets from top to bottom halfway through, for about 10 minutes or until firm. Let the cookies cool on the baking sheets for several minutes until set, then transfer to a rack to cool completely. Repeat with the remaining dough.
  7. 7.When the cookies are completely cool, decorate with icing as desired. Store in GladWare containers, sized to fit, in a cool, dry area.
Ginger Cookie Balls Ginger Cookie Balls

Ginger Cookie Balls

  • Prep
  • Total
Servings: 30 balls