Ginger Cookies Recipe

Ginger Cookies

Ginger cookies are a special treat any time of the year, but particularly at the holidays.

20 min. prep time
48 cookies
353 Ratings


2 cups all-purpose flour
2 teaspoons ground ginger
3/4 teaspoon baking soda
1/2 teaspoon ground Saigon cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup turbinado sugar
1/2 cup Land O Lakes® Butter, softened
1/4 cup dark corn syrup
1/2 cup turbinado sugar


Combine flour, ginger, baking soda, cinnamon, salt and cloves in medium bowl; set aside.

Combine 1 cup sugar and butter in large bowl; beat at medium speed until well mixed. Add corn syrup and egg; continue beating until smooth. Stir in flour mixture until well mixed. Cover; refrigerate 1 hour or until chilled.

Heat oven to 350°F. Place 1/2 cup sugar in small bowl.

Shape dough into 3/4-inch balls; roll in sugar. Place 2 inches apart onto greased cookie sheets. Bake 9-11 minutes or just until golden brown around edges. Remove to cooling racks.

Recipe Tip

- To speed up chilling, place dough in freezer 15-30 minutes.

-Double this recipe to feed a crowd!

Recipe and image has been provided by ACH Food Companies, Inc.

Nutrition Facts (1 cookie)

Calories: 70

Fat: 2g

Cholesterol: 10mg

Sodium: 50mg

Carbohydrates: 12g

Dietary Fiber: 0g

Protein: 1g

Recipe #14659©2009Land O'Lakes, Inc.

Recipe Comments & Reviews

This has become a favorite of my family. My dad would rather have these cookies than a birthday gift. We double the cinnamon and also add a bit of cinnamon to the sugar the cookies are rolled in. Be sure to cook them until just barely starting to brown on the edges and they will be perfect. A little crisp on the edge with a chewy center. YUM!
This recipe is very easy, and the raw sugar adds a nice crunch to the cookie. I gave these to co-workers and family at Christmas, and they all loved them.
I served these at a dinner party as dessert after Chinese food. My guests loved them. They were so perfectly round they looked like slice and bake cookies and they were soft and slightly chewy too. I made the dough on a Sunday and chilled it until I baked the cookies on Wednesday, which worked fine. I also used light corn syrup because I didn't have dark and regular sugar because I didn't have natural sugar. No problems with these substitutions.

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