Spicy Ginger Cookies Recipe

Spicy Ginger Cookies

These spiced cookies contain three forms of ginger to make a cookie that is a holiday favorite.

40 min. prep time
30 cookies
212 Ratings



2 2/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice
1 cup firmly packed brown sugar
3/4 cup Land O Lakes® Butter, softened
1/4 cup mild flavor molasses
1 tablespoon honey
2 teaspoons freshly grated gingerroot
2 tablespoons finely chopped crystallized ginger
1/2 cup coarse grain sugar


1 1/2 cups powdered sugar
3 tablespoons milk
1 1/2 teaspoons freshly grated gingerroot
Chopped crystallized ginger, if desired


Stir together flour, baking soda, ground ginger, cinnamon, baking powder, salt and allspice in bowl. Set aside.

Beat brown sugar and butter in large bowl at medium speed until creamy. Add molasses, eggs, honey and 2 teaspoons gingerroot, beating until well mixed. Add flour mixture, beating at low speed until well mixed. Stir in 2 tablespoons crystallized ginger. Cover; refrigerate at least 30 minutes or until firm.

Heat oven to 350°F. Meanwhile, place coarse grain sugar in bowl. Shape dough into 1 1/2-inch balls; roll in sugar. Place 3 inches apart onto ungreased cookie sheets.

Bake 8-10 minutes or until puffed and centers just begin to set. Do not overbake. Cool completely.

Stir together all glaze ingredients in bowl. Spread 1 teaspoon glaze onto each cookie. Garnish with crystallized ginger, if desired. Let stand until set.

Recipe Tip

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 cookie)

Calories: 160

Fat: 5g

Cholesterol: 25mg

Sodium: 180mg

Carbohydrates: 28g

Dietary Fiber: 0g

Protein: 2g

Recipe #15651©2012Land O'Lakes, Inc.

Recipe Comments & Reviews

I made these cookies and the dough was to sticky to form the balls and they flatenedout to much and the glaze was to thin and just ran off of the cookies
I made these exactly as written and they flattened out way too much. Flavor (even with all the gingers) was nothing to write home about. I'll stick with my grandmother's ginger cookie recipe.
Test Kitchen Comment


Katie, when making the cookies the butter should be softened. If too soft the cookies will flatten and spread more than you would like. If the butter is softened only about 15 to 20 minutes you should be able to cut it into chunks and then mix the dough.
Posted December 17, 2012

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