Ginger Cookies

Ginger Cookies Recipe
35
3 Reviews
Ginger cookies are a special treat any time of the year, but particularly at the holidays.
20 min
Prep Time
2:15
Total Time
48 cookies

Ingredients

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
large Land O Lakes® Egg
1/2 cup
turbinado sugar

Directions

  1. Combine flour, ginger, baking soda, cinnamon, salt and cloves in bowl; set aside.
  2. Combine 1 cup sugar and butter in 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.
  3. Heat oven to 350°F.Place 1/2 cup sugar in another bowl.
  4. 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 Tips

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

Nutrition Facts (1 cookie)

Calories
70
Cholesterol
10mg
Carbohydrates
12g
Protein
1g
Fat
2g
Sodium
50mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

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!

Rating

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.

Rating

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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