Ginger and Spice Cookies

I forgot how much I like these cookies!  This recipe is from the magazine Fine Cooking.  The only thing I will do differently next time is add chunks of crystallized ginger.


  • 10 oz (2 + 1/4 cups) all purpose flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • pinch of ground nutmeg
  • 1/4 tsp table salt
  • 1 + 1/2 tbsp crystallized ginger, chopped into tiny pieces (optional – amount is also up to you)
  • 1/4 lb (1/2 cup) unsalted butter, room temperature
  • 1/4 cup shortening
  • 1 +  1/3 cup granulated sugar
  • 1 large egg
  • 1/4 cup molasses


  1. Pre-heat oven to 350 F
  2. In a bowl, combine flour, ginger, baking soda, cinnamon, cloves, nutmeg, salt and crystallized ginger
  3. In another bowl, beat butter, shortening and 1 cup (not all) of the sugar with a mixer (or by hand is fine) until well combined
  4. Add egg and molasses to the butter mixture; beat well
  5. Add the dry ingredients and mix until blended (do not overbeat)
  6. Shape the dough into 1 inch balls
  7. Roll each ball in the remaining sugar to coat (1/3 cup)
  8. Place the balls 2 inches apart onto a baking sheet lined with parchment
  9. Bake until the cookies are lightly browned around the edges and puffed (about 13 minutes).
  10. Let the cookies sit for 5 minutes on the sheet and then transfer to a rack to cool complete (the cookies will flatten out)
  11. Store in tightly sealed container

One thought on “Ginger and Spice Cookies

  1. Great recipe! I tried it and added freshly shaved ginger (~1 tsp). Will add more next time as I couldn’t really taste the bits of ginger.

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