Crunchy Ginger Cookies

Sweet and crunchy ginger cookies are a perfect accompaniment to a tall glass of milk or a steaming cup of tea.

Here's a nice crunchy cookie filled with warm, homey spices that remind us of Christmas but can be eaten any time of the year.  These are not dark and heavy with molasses as are many molasses cookies as these have only one quarter cup which leaves them lighter in colour than most.

I first made these cookies for a church supper and they got good reviews and requests for the recipe.  So I pass it on to you.  I have no idea where I got this recipe.  It was online but I didn't copy the address.

I made only one change to the recipe.  The original called for 1 teaspoon cloves but I found that to be overpowering as cloves can be so I reduced the amount to ½ teaspoon which I think makes a better balance to the spices.

Printable recipe at end of post.

Crunchy Ginger Cookies

• ¾ cup butter
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla
• ¼ cup molasses
• 2½ cups flour
• 1 teaspoon baking soda
• 1 teaspoons ground ginger
• 1 teaspoon cinnamon
• ½ teaspoon cloves
• ½ teaspoon salt
• Extra white sugar for rolling cookies

How to make it:
Preheat oven to 375 degrees.  Grease or line cookie sheets with parchment paper.

Cream butter and sugar together.  Add egg, vanilla and molasses and beat well.  Mix the flour, baking soda, spices and salt together.  Combine the dry ingredients with the creamed mixture.  Form into balls and roll in white sugar.  A cookie scoop works well. Place on greased or paper lined cookie sheet and press with fork.  Bake in preheated oven for 12-15 minutes or until starting to turn golden. 

Remove from cookie sheets and let cool on baking rack before storing.

Makes 2 ½ - 3 dozen cookies.

Note:  Large cookies will need the higher baking time.  I found 12 minutes just right for the cookies I formed with the cookie scoop.

 Cream butter and sugar together.  Add egg, vanilla and molasses and beat well. 

 Mix the flour, baking soda, spices and salt together.

Combine the dry ingredients with the creamed mixture. You may have to use your hands to finish if you are not using a stand mixer.

 Form into balls.  A cookie scoop works well.

Roll the cookie balls in white sugar. 

 Place on greased or paper lined cookie sheet and press with fork.

Bake in preheated oven for 12-15 minutes or until starting to turn golden.  I found 12 minutes to be perfect for the cookie scoop sized cookies.  Leave some space between the cookies as they spread out while baking.

Cool on baking rack before storing.

Baked to perfection with crunchy edges and crunchy sugar.

Crunchy Ginger Cookies go good with a glass of milk or cup of tea.

To print click on arrow upper right side.⇩