Ginger Cookies
20 min
02 hrs 15 min


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

How to make

  1. STEP 1

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

  2. STEP 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. STEP 3

    Heat oven to 350°F.

  4. STEP 4

    Place 1/2 cup sugar in another bowl.

  5. STEP 5

    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.

Tip #1

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


2Fat (mg)
10Cholesterol (mg)
50Sodium (mg)
12Carbohydrates (g)
0Dietary Fiber
1Protein (g)


Explore reviews from
our online community

  December 08, 2016

Oh these cookies are great!

— says Kelley
  November 12, 2016

I found this recipe in a coupon flier several years ago. It's now my go to recipe during the holidays. Love love LOVE these cookies!

— says Cathy
  August 03, 2011

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!

— says Kathy
  January 04, 2010

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.

— says Becky
  December 10, 2009

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.

— says Susan
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