Spicy Ginger Cookies

Spicy Ginger Cookies Recipe
32
3 Reviews
These spiced cookies contain three forms of ginger to make a cookie that is a holiday favorite.
40 min
Prep Time
1:50
Total Time
30 cookies

Ingredients

Cookie

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
2
large Land O Lakes® Eggs
1 tablespoon
honey
2 teaspoons
freshly grated gingerroot*
2 tablespoons
finely chopped crystallized ginger
1/2 cup
coarse grain sugar

Glaze

1 1/2 cups
powdered sugar
3 tablespoons
milk
1 1/2 teaspoons
freshly grated gingerroot**
 
Chopped crystallized ginger, if desired
 
*Substitute 1 teaspoon ground ginger.
**Substitute 3/4 teaspoon ground ginger.

Directions

  1. Stir together flour, baking soda, ground ginger, cinnamon, baking powder, salt and allspice in bowl. Set aside.
  2. 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.
  3. 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.
  4. Bake 8-10 minutes or until puffed and centers just begin to set. Do not overbake. Cool completely.
  5. 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 Tips

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 cookie)

Calories
160
Cholesterol
25mg
Carbohydrates
28g
Protein
2g
Fat
5g
Sodium
180mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

Not sure what the problem was with the other posters but I just made these and they are wonderful. So light and tasty. I didn't let my butter come to room temp, just to soften a bit, about 15 min. I will surely make these again.

Rating

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 Betty

Rating

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.

Rating

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
From: Cindy
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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