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5 from 6 votes

Ginger Cookies

These chewy and soft ginger cookies are especially delicious, and one we always make during the holidays!
Prep Time5 minutes
Cook Time10 minutes
Refrigerate1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 24
Author: Lil' Luna

Ingredients

  • 1 cup sugar, plus more for rolling
  • ¾ cup unsalted butter, softened
  • ¼ cup molasses
  • 1 egg
  • 1 tablespoon applesauce
  • cups all-purpose flour
  • teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt

Instructions

  • In a large bowl, mix sugar, butter, molasses, egg, and applesauce with a hand mixer.
  • In a separate bowl, mix flour, baking soda, cinnamon, cloves, ginger, nutmeg, and salt. Add to the wet ingredients and mix until combined. 
  • Combine dry ingredients with the wet ingredients and mix until combined.
  • Cover with plastic wrap and refrigerate for 1 hour.
  • Preheat the oven to 350°F.
  • Scoop with a cookie scoop then roll the dough into 1-inch balls. Roll in white sugar.
  • Place on an un-greased cookie sheet and bake for 8 minutes. (While a batch is baking, cover and place the remaining dough in the fridge to chill so it's easier to scoop and roll.) Cookies will puff and then flatten. Cool on a wire rack.
  • Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.

Video

Notes

Store cookie dough. Cover and refrigerate for up to 2 days or place in a freezer Ziploc and freeze for up to 3 months. 
Store baked cookies. Store in an airtight container on the counter for 7-10 days or in the freezer for 4-6 months. 
 

Nutrition

Serving: 1cookie | Calories: 139kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 98mg | Potassium: 70mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 188IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 1mg