Recipes Ginger Cookies (Holidays, Dessert)

Serving Size
Number of Servings
    • 6 tbsp. butter, softened
    • 2/3 cup plus 3 tbsp. sugar, divided
    • ¼ cup molasses
    • 1 large egg
    • 2 cups all-purpose flour (about 9 oz.)
    • 2 tsp. baking soda
    • 1 tsp. ground ginger
    • 1 tsp. ground cinnamon
    • ½ tsp. ground nutmeg
    • nonstick cooking spray



Place butter in a large bowl and beat with a mixer at medium speed until fluffy. Gradually add 2/3 cup sugar, beating at medium speed until light and well blended. Add molasses and egg and beat well. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking soda, ginger, cinnamon and nutmeg, stirring with a whisk. Gradually add the flour mixture to the butter mixture, stirring until well blended. Divide the dough in half. Wrap each portion in plastic wrap and freeze for 30 minutes. Next, preheat oven to 350° F. Shape each portion of dough into 26 (1-inch) balls. Roll the balls in the remaining 3 tablespoons sugar and place 2 inches apart on baking sheets coated with nonstick cooking spray. Flatten the cookies with the bottom of a glass to ½-inch thickness. Bake at 350° F for 12 minutes or until lightly browned. Remove from pans and cool completely on wire racks.

Nutrition Information

48 calories; 1.5g fat; .6g protein; 8.2g carbohydrate; .2g fiber; 8mg cholesterol; 60mg sodium