Gingerbread cookies and sugar cookies are staples of the Christmas season; but this ginger sugar recipe combines the best of both worlds!
This is an easy recipe that you can bake without freezing. That also means you won’t get the cut shapes like other sugar cookie recipes. These, you simply roll into circles and make to spicy ginger perfection.
Keep reading for the ingredients and the directions.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tbsp brown sugar
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- ½ teaspoon baking powder
- 1 cup butter, softened
- 1 ½ cups white sugar
- 1/4 cup molasses
- 1 egg
Instructions:
- Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper.
- Whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium-sized bowl. Set this dry mixture aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, which should take about 2-3 minutes.
- Beat in the egg until well combined.
- Add the molasses and vanilla extract, mixing until everything is evenly incorporated.
- Gradually add the dry mixture to the wet mixture, mixing until the cookie dough forms. Be sure not to overmix; just mix until no streaks of flour remain.
- Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
- Lightly sprinkle the cookies with brown sugar.
- Bake in the preheated oven for 8-10 minutes or until the edges are just starting to brown. Keep a close eye on them after they get to the 8 minute mark.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these with a glass of cold milk or with your favourite brew!