Spicy Ginger Cookies
40 min
1 hr 50 min



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 ginger root  

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


 *Substitute 1 teaspoon ground ginger. **Substitute 3/4 teaspoon ground ginger.

How to make

  1. STEP 1

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

  2. STEP 2

    Beat brown sugar and butter in large bowl at medium speed until creamy. Add molasses, eggs, honey and 2 teaspoons ginger root, 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. STEP 3

    Heat oven to 350°F

  4. STEP 4

    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.

  5. STEP 5

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

  6. STEP 6

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


5Fat (mg)
25Cholesterol (mg)
180Sodium (mg)
28Carbohydrates (g)
0Dietary Fiber
2Protein (g)


Explore reviews from
our online community

  December 11, 2015

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.

— says Carol
  December 19, 2012

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

— says betty
  December 01, 2012

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.

— says Katie
Test Kitchen Comment December 17, 2012

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.

— says Cindy
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