How to Bake Ginger Cookies

Ginger cookies, a comforting treat, are simple to oven-bake.

Warm, soft ginger cookies are just the thing to make your guests feel at home when they visit and add a sweet fragrance to your home. The cookies are simple to make and flavorful whether eaten warm or after they have cooled. Make your ginger cookies with the best ground ginger you can find and keep them fresh by placing them into an airtight container as soon as they are cooled. Use them to make ice cream sandwiches for an especially rich summertime treat. Does this Spark an idea?

Print this article

2 1/4 cup all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ground cloves
1/3 tsp. salt
3/4 cup white sugar
1 egg
1 tbsp. water (or flavored creamer)
1/4 cup molasses
Whisk
Bowl
Mixer
Cookie sheet
Spatula

Instructions

- 1
  
  Preheat your oven to 350 degrees Fahrenheit. Prepare your cookie sheets by spreading a bit of butter or margarine on them. You can use nonstick spray if you prefer.
- 2
  
  Set aside the sugar, as this will be combined with the wet ingredients.
- 3
  
  Sift your dry ingredients together. For simple no-mess sifting, add 1/2 of flour at a time, alternating with the other dry ingredients and whisking in between. The whisk will aerate your flour and combine the ingredients without the mess that comes from using a sifter.
- 4
  
  Cream together all the wet ingredients with a mixer in a bowl along with the sugar until it is light and fluffy. Slowly add the dry ingredients. Roll the dough into 24 balls and if desired, roll in the sugar and place on the baking sheet. Flatten them slightly using a spatula.
- 5
  
  Bake for eight to 10 minutes in a preheated oven. Let the sheet cool for five minutes with the cookies remaining. Remove cookies with your spatula and place on a cooling rack. Allow to cool for at least five minutes before you attempt to eat them.

Tips & Warnings

If you don't have molasses, you can substitute dark brown sugar for the white sugar instead. Brown sugar is the same as white sugar but hasn't had the naturally occurring molasses removed.

Suggest item