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These Chewy Ginger Molasses Cookies are easy to make, super-soft and chewy, and irresistibly delicious.
It seems a bold move to declare an all-time favorite cookie. But after having been on Team Molasses for going on over three decades now, and already whipped up my third batch of molasses dough in a month, I’ve gotta say that I don’t foresee any allegiance shifts happening soon. So with that said, allow me to introduce you to my all-time favorite cookies…
…the most delicious, soft, chewy, gingery, life-changing molasses cookies. ♡♡♡
My love for these molasses cookies is entirely thanks to my mom, who baked fresh batches of cookies for our family pretty much every week when we were growing up. Granted, she was always a bit mystified that her oldest daughter (hi, Mom) never inherited her obsession with all kinds of chocolate cookies, which will forever and always be her all-time faves. But molasses cookies were always a compromise we could both agree on. We both lovethese cookies.
This time of year, they are still the first recipe to which I always turn for holiday cookie baking. And this year in particular, they’ve been extra fun to share with all of our European friends who — as it turns out — maybe love them even more than we do! Ha, every time that we have served them to our friends, and our Spanish class, our neighbors, everyone goes crazy for them. Which means that we never come home with leftovers. Which just means that we have to keep baking more, naturally. Which requires exactly zero twisting of my arm. More molasses cookies for all!
Anyway, these cookies are clearly a hit. So as part of our week of cookies here on the blog, I thought I would bump this recipe back up to the top of the pile today for some non-chocolate cookie inspiration. I initially shared this recipe on the blog nine years ago. But that said, a number of you have reported over the years that your cookies have spread a bit more than you like. So I’ve been tinkering around with our family recipe this fall, and have made a few small adjustments to the recipe below that should help them to stay nice and thick and chewy, without compromising the flavor of the cookies at all. (Although if your cookies do ever flatten out, I promise they’ll still be delicious.)
So I hope that you enjoy them as much as we do, and if you decide to bake up a batch, I’d love to hear how they go! Enjoy, everyone!
Chewy Ginger Molasses Cookies Recipe | 1-Minute Video
Chewy Ginger Molasses Cookies Ingredients:
To make this chewy ginger molasses cookies recipe, you will need:
Butter: Completely softened to room temperature (not melted, or else it will not cream properly with the sugars)
Sugars: I use half granulated (white) sugar, half packed brown sugar, plus extra sugar for rolling the dough balls.
Eggs and baking soda: Two soft and chewy cookie staples.
Flour: I typically use all-purpose flour for this classic recipe, but white whole wheat flour can work too.
Spices: We will use a mixture of ground ginger, cinnamon and cloves. Feel free to tinker around with the spice proportions to taste.
Salt: To bring out all of those delicious flavors.
How To Make Molasses Cookies:
To make these homemade molasses cookies, simply:
Whisk together dry ingredients. Flour, soda, ground ginger, cinnamon, cloves, and salt.
Cream together butter and sugars. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed.
Mix in the remaining wet and dry ingredients. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
Chill the dough. Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled. I know — the extra chilling time is substantial, and very tempting to skip. But this particular dough, with all of its butter and molasses, really does need a thorough chilling to prevent the cookies from spreading. Worth the wait, I promise. :)
Preheat oven. Heat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
Roll the dough balls. Once the dough is chilled and firm, roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
Bake. Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
Serve. Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.
Possible Variations:
Want to mix things up with your ginger cookies? Feel free to:
Add in extra ginger: I also really love adding some chopped crystallized ginger to these cookies for added ginger flavor and crunch.
Frost your cookies: A really light glaze is delicious atop these cookies. Or if you really want to go for it, cream cheese frosting is divine.
More Favorite Cookie Recipes:
Looking for more delicious cookie inspiration? Feel free to check out our full collection of cookie recipes, or any of these other favorite classic cookies:
These Chewy Ginger Molasses Cookies are easy to make, super-soft and chewy, and irresistibly delicious. Feel free to halve this recipe if you would like a smaller batch!
Ingredients
Scale
1 1/2 cups unsalted butter, softened to room temperature (not melted*)
In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.
Preheat oven to 350°F. Line a sheet pan with parchment paper; set aside.
Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.
Baking soda amount: Because this question comes up occasionally in the comment section — yes, this amount is correct. The recipe needs 4 teaspoons of baking soda to rise properly.
Taking part in a cookie dough exchange. I have to make the dough ahead of time and freeze it in portions to give out. Will this recipes hold up to freezing and defrosting?
These were amazing! I took them to work and people LOVED them. The only thing I changed was doing all light brown sugar because I didn’t have any white sugar. Thank you, Ali!
Hi! Thank you so much for sharing your recipe. How much crystallized ginger do you suggest adding? Could I roll them in sanding or demerara sugar to add a little crunch/different look on the outside? Thank you :)
I make these every year and share them with EVERYONE! I make hundreds of them. I noticed a difference in the texture, though, they are more fluffy like a cake now. What is the original recipe? I’d love to have it again.
Original recipe is 5 Stars. Current is 4 Stars.
I’ve been looking at ginger/molasses cookies to make for Christmas this year and some sugar cookies too and noticed that the molasses ones seem to have a ton more flour than regular cookies. Why is that?
What was the temperature before you adjusted the recipe? These were a huge hit with my friends and family last year, and we loved them again this year but I noticed they were different, flatter and more of an unbaked chewy texture than last year. Still delicious but I wouldn’t mind trying them again as the recipe was written last year, do you mind sharing the exact changes? Thank you!
These are delicious! I didn’t chill the dough (just couldn’t wait!!), and they still turned out great. These cookies plus a cup of tea is spot-on PERFECT! Thank you for yet another great recipe!
Could you please share the recipe prior to the change . I made thatrecipe and they were amazing – theseones not so much – the flour cup to gram ratio was very different and different again when I measured on a scale . Please share previous recipe thanks
Just made these! They taste great but yours are flatter than mine. I made 1 inch balls and followed recipe exactly. Except I just realized I used salted butter and added the salt. I was wondering why they were a little salty! Any input on why mine might not have flatten more. Thanks
This is the best chewy gingerbread cookie I have ever tasted. This will be my go too ginger cookie from now on.
The word best does not give this cookies real justice. It’s just so dam good, excuse the language. Thank you, so much for this fabulous recipe. I used Sugar In The Raw Turbinado Cane Sugar. It is fantastic. My husband loves them, and can’t stop eating them.
these are what cookie dreams are made of! Soft, Chewy, Texture from the sugar, Amazing flavor. This is what my mouth has wanted all its life and it got it today. Make these TODAY people you won’t regret it!
I made this recipe last year with the original recipe and they turned out amazing! I did it again this year same original recipe and they turned out fat instead of the flat cookie I was expecting.
Any idea on what might have happened? They taste the same it’s just not the lovely flat disc I wanted and is a bit more fluffy instead of chewy.
Ah man! First time success. Cookies from scratch is very new for me and I nailed this the first time. I did put the dough in the freezer. I was in shock when I saw the 2hr wait in the fridge. The wife and kid were growing impatient. I put it in the freezer for 15 minutes and the cookies held together. They are amazing!
I am a new Baker. These are super easy and DELICIOUS!!! The wife and kid were becoming very impatient so I put the dough in the freezer for 15 minutes. The cookies held up perfectly!
These are amazing!! I was choosing between a few ginger molasses cookie recipes, and I’m so glad I chose this one. Not only are they delicious, but they crackle perfectly and look great! Thank you!!
Have made these several times and they are excellent. Added 2 pkg of dehydrated mincemeat and an additional tbsp of fresh grated ginger the last time I made them and they were spicier and more to my taste. I rate the original recipe 5 stars, I just like to adjust recipes to my taste
These cookies are fantastic! Ginger molasses cookies are my fave and I always have a hard time finding a recipe that keeps them nice and soft on the inside but not too crunchy on the outside. This recipe makes the perfect cookies! The only change I made was cooking them a little longer than the recommended time because my first test batch were undercooked (i used 12 minutes instead of 8-10).
Have made these for year, made the new recipe tonight and loved it. They were softer and slightly sweeter. After they come out of the oven I always sprinkle more sugar on top.
Great recipe. These cookies were a hit at my office cookie exchange!
I made these last minute and didn’t have a chance to refrigerate for 2 hours, but my cookies still came out nicely crackled on top!
I think I had the dough refrigerated for only 15 minutes or so before I used a scoop to portion it out. When rolling the dough in the sugar (Turbinado for a nice, crunchy crystal-y surface!), I tried to work the dough as little as possible in my hands so it didn’t get any softer. The dough balls went into the fridge for 10 minutes while the oven pre-heated, then went into the oven for 10.
I was afraid the dough would spread too much, but they made the perfect little 2-inch cookie with just the right height.
These are everything a molasses cookie should be – chewy with the perfect amount of spice!
I love this cookie and so did everyone else. I made this recipe for a desert contest at work and won best desert. I really just wanted to eat these molasses cookies and needed an excuse. So chewy and delicious. I really like that the recipe makes a ton of cookies, even if it makes it very challenging with my hand mixer.
So far I have made your baked chicken breast(brined is best). They are amazing. And your butternut soup with coconut milk. Love!
Thank you for all these wonderful recipes. I’m so glad I found you!
Liz
I actually made these as an after thought. My mom made ginger snap cookies at the holidays when I was a kid and lets just say we never ran out of hockey pucks that winter! These ginger molasses cookies, however, are a game changer. I love these cookies, I’ll make them every year, their freaking awesome!
These cookies are da bomb! I made a batch according to the new recipe (more flour, lower temperature) and they turned out perfect, cracked, chewy and delicious. If you prefer a bit harder cookie (also delicious) just use the older recipe. I am at 2500 feet altitude and found that for my oven, they came out best at 360 degrees and 11 minutes bake time. Some tips: Instead of plain sugar, roll them in turbinado sugar for added crunch and flavor. When fully chilled, this dough is very stiff. You can get away with less chilling time if you don’t mind a thinner cookie, just shorten the bake time a bit. You can also get away with using salted butter but cut the added salt by at least half if you do. The salt you do add should always be non-iodized. I use sea salt from a grinder set to normal table grind or even a bit finer. Large-crystal salts don’t mix as evenly in the dough. These (like all cookies) bake best on commercial grade, heavy half-sheet pans with parchment paper, not thin flimsy cookie sheets. The cookies will still look a little fat and undercooked when they come out. It is very important to rest them on the hot cooking pan, after removing from the oven, for 5 minutes before moving them to a wire rack for cooling. Do not skip this step!
This recipe is a keeper for me!
Macy —
As an absolute buffoon in the kitchen I have made these twice and they are absolutely AMAZING. freezing is a must step to make them fluffier.
Love them! Made these after I had to throw out a “bad” recipie for gingerbread cupcakes. Had already made the frosting (cream cheese buttercream with cinnamon) and wanted to salvage something fro my efforts, they are to die for! Chewy, moist, perfect flavor. You saved Christmas!
This is a most delicious gingerbread cookie recipe. Chewy and full of flavor. Thank you for this as I have never enjoyed a gingerbread cookie recipe like this one before.
I made these for Christmas (2018) for the first time and they were fantastic! I have tried a number of other ginger/molasses cookies and found them either too thick, too hard, or not enough spice. These are just like we like them: crispy around the edges and chewy in the middle with lots of spice. I did, however, heap my teaspoons and tablespoons when they called for Cinnamon, cloves and ginger. So good and lots of compliments!
I made these for Christmas and they were wonderful! I’ve always loved a Molasses cookie since the days when my mother would bake them. I enjoy reading your stories of Spain. I have friends who moved from NJ to
Malaga. I’ve visited them and can relate to the stories you tell. All the best to you and Barclay in 2019!
Made these as described and they were delicious and a huge hit at Christmas. I rolled some in green and red sugar crystals and they were really pretty. This recipe is a keeper and will definitely be making again.
I used to make these cookies every 2 months and I always added a touch more ginger cinnamon and cloves and molasses and they were perfect!! The last couple months I’ve made them 5-6 times and they are not the same and now I read the flour was increase to 4 1/2 cups!! They do not need more flour…4 cups was perfect!
I wish I knew why they tasted so different and floury the last couple months. Plus they do not crack half as nice with 4 cups of flour only
This was a hit! I used the old recipe since it got great reviews (4 cups of flour and 2 cups granulated sugar) and baked at 375. The cookies were ready pretty quickly so next time I’ll try at a lower temp. I’ll try the “new recipe” next time to compare.
I wanted more ginger than the recipe called for, but I ran out of ground ginger. I ended up mincing about a teaspoon of fresh ginger and added it. Delicious!!
Everyone loves these. I made a batch sans ginger mas cinnamon chips, pecans, and vanilla almond bark drizzle for mi suegra and her familia visitando from FL, and a get-well plate for a neighbor girl recovering from a toe surgery. They were loved!
Easy & delicious. I just baked a dummy batch and I wouldn’t change a thing. I like the idea of candied ginger, or a little cream cheese icing to fill in a gingerbread man, if that shape would work with this recipe.
I made these for a cookie exchange. They were a hit! I had multiples people ask for the recipe. They were perfect. I did add a lemon glaze and it added a nice touch of citrus and made them a little extra pretty. This recipe will be going in my recipe book for sure.
These were the best cookies I have ever made! I plan on making another batch and freezing them for my kids lunches. It makes so many they will last a month! Thank you, for all you amazing recipes. You have become my first stop on the internet when looking for a new recipe!
Taking part in a cookie dough exchange. I have to make the dough ahead of time and freeze it in portions to give out. Will this recipes hold up to freezing and defrosting?
Amazing recipe! Please tell me, if I can I change sugar for honey?
These were amazing! I took them to work and people LOVED them. The only thing I changed was doing all light brown sugar because I didn’t have any white sugar. Thank you, Ali!
Hi! Thank you so much for sharing your recipe. How much crystallized ginger do you suggest adding? Could I roll them in sanding or demerara sugar to add a little crunch/different look on the outside? Thank you :)
Could I freeze the dough for a week or would that compromise the outcome?
I also posted this question on your Instagram post.
Thank you.
Must you roll dough balls in sugar or may this step be skipped?
Seriously delicious! Will be making these again. Mmmmm
Amazing! People who didn’t like ginger LOVED these!!!! Thank you thank you!!!!
I make these every year and share them with EVERYONE! I make hundreds of them. I noticed a difference in the texture, though, they are more fluffy like a cake now. What is the original recipe? I’d love to have it again.
Original recipe is 5 Stars. Current is 4 Stars.
I’ve been looking at ginger/molasses cookies to make for Christmas this year and some sugar cookies too and noticed that the molasses ones seem to have a ton more flour than regular cookies. Why is that?
What was the temperature before you adjusted the recipe? These were a huge hit with my friends and family last year, and we loved them again this year but I noticed they were different, flatter and more of an unbaked chewy texture than last year. Still delicious but I wouldn’t mind trying them again as the recipe was written last year, do you mind sharing the exact changes? Thank you!
Love these! In the video it says to bake at 375, but in the instructions it says 350. Can you please clarify?
These are delicious! I didn’t chill the dough (just couldn’t wait!!), and they still turned out great. These cookies plus a cup of tea is spot-on PERFECT! Thank you for yet another great recipe!
Could you please share the recipe prior to the change . I made thatrecipe and they were amazing – theseones not so much – the flour cup to gram ratio was very different and different again when I measured on a scale . Please share previous recipe thanks
Just made these! They taste great but yours are flatter than mine. I made 1 inch balls and followed recipe exactly. Except I just realized I used salted butter and added the salt. I was wondering why they were a little salty! Any input on why mine might not have flatten more. Thanks
Mine never cracked. Great flavor but look kinda lame without that cracking.
Perfection!!!
This is the best chewy gingerbread cookie I have ever tasted. This will be my go too ginger cookie from now on.
The word best does not give this cookies real justice. It’s just so dam good, excuse the language. Thank you, so much for this fabulous recipe. I used Sugar In The Raw Turbinado Cane Sugar. It is fantastic. My husband loves them, and can’t stop eating them.
Absolutely A+! These came out amazing! Took them to a work Christmas party and everyone wanted the recipe. You can’t eat just one! I’m addicted.. :)
these are what cookie dreams are made of! Soft, Chewy, Texture from the sugar, Amazing flavor. This is what my mouth has wanted all its life and it got it today. Make these TODAY people you won’t regret it!
Made these exactly according to 2018 recipe. Turned out awesome. The flavors last a long time in mouth. My husband also gave 5 stars
I made this recipe last year with the original recipe and they turned out amazing! I did it again this year same original recipe and they turned out fat instead of the flat cookie I was expecting.
Any idea on what might have happened? They taste the same it’s just not the lovely flat disc I wanted and is a bit more fluffy instead of chewy.
Ah man! First time success. Cookies from scratch is very new for me and I nailed this the first time. I did put the dough in the freezer. I was in shock when I saw the 2hr wait in the fridge. The wife and kid were growing impatient. I put it in the freezer for 15 minutes and the cookies held together. They are amazing!
I am a new Baker. These are super easy and DELICIOUS!!! The wife and kid were becoming very impatient so I put the dough in the freezer for 15 minutes. The cookies held up perfectly!
The best cookies I’ve ever made! Sooo delicious!!
These are amazing!! I was choosing between a few ginger molasses cookie recipes, and I’m so glad I chose this one. Not only are they delicious, but they crackle perfectly and look great! Thank you!!
My new favorite cookie! Excellent flavors. Not too sweet. Makes a large batch.
Have made these several times and they are excellent. Added 2 pkg of dehydrated mincemeat and an additional tbsp of fresh grated ginger the last time I made them and they were spicier and more to my taste. I rate the original recipe 5 stars, I just like to adjust recipes to my taste
These cookies are fantastic! Ginger molasses cookies are my fave and I always have a hard time finding a recipe that keeps them nice and soft on the inside but not too crunchy on the outside. This recipe makes the perfect cookies! The only change I made was cooking them a little longer than the recommended time because my first test batch were undercooked (i used 12 minutes instead of 8-10).
Other than that… PERFECT!
So awesome! Just enough spice and chewiness! I didnt chill the dough and they still turned out delicious!
Have made these for year, made the new recipe tonight and loved it. They were softer and slightly sweeter. After they come out of the oven I always sprinkle more sugar on top.
Great recipe. These cookies were a hit at my office cookie exchange!
I made these last minute and didn’t have a chance to refrigerate for 2 hours, but my cookies still came out nicely crackled on top!
I think I had the dough refrigerated for only 15 minutes or so before I used a scoop to portion it out. When rolling the dough in the sugar (Turbinado for a nice, crunchy crystal-y surface!), I tried to work the dough as little as possible in my hands so it didn’t get any softer. The dough balls went into the fridge for 10 minutes while the oven pre-heated, then went into the oven for 10.
I was afraid the dough would spread too much, but they made the perfect little 2-inch cookie with just the right height.
These are everything a molasses cookie should be – chewy with the perfect amount of spice!
I love this cookie and so did everyone else. I made this recipe for a desert contest at work and won best desert. I really just wanted to eat these molasses cookies and needed an excuse. So chewy and delicious. I really like that the recipe makes a ton of cookies, even if it makes it very challenging with my hand mixer.
So far I have made your baked chicken breast(brined is best). They are amazing. And your butternut soup with coconut milk. Love!
Thank you for all these wonderful recipes. I’m so glad I found you!
Liz
I actually made these as an after thought. My mom made ginger snap cookies at the holidays when I was a kid and lets just say we never ran out of hockey pucks that winter! These ginger molasses cookies, however, are a game changer. I love these cookies, I’ll make them every year, their freaking awesome!
I’ve made a half recipe of these twice this Christmas season. I use gluten free cup4cup flour and it works perfectly. Thank you for a great cookie!
These cookies are da bomb! I made a batch according to the new recipe (more flour, lower temperature) and they turned out perfect, cracked, chewy and delicious. If you prefer a bit harder cookie (also delicious) just use the older recipe. I am at 2500 feet altitude and found that for my oven, they came out best at 360 degrees and 11 minutes bake time. Some tips: Instead of plain sugar, roll them in turbinado sugar for added crunch and flavor. When fully chilled, this dough is very stiff. You can get away with less chilling time if you don’t mind a thinner cookie, just shorten the bake time a bit. You can also get away with using salted butter but cut the added salt by at least half if you do. The salt you do add should always be non-iodized. I use sea salt from a grinder set to normal table grind or even a bit finer. Large-crystal salts don’t mix as evenly in the dough. These (like all cookies) bake best on commercial grade, heavy half-sheet pans with parchment paper, not thin flimsy cookie sheets. The cookies will still look a little fat and undercooked when they come out. It is very important to rest them on the hot cooking pan, after removing from the oven, for 5 minutes before moving them to a wire rack for cooling. Do not skip this step!
This recipe is a keeper for me!
As an absolute buffoon in the kitchen I have made these twice and they are absolutely AMAZING. freezing is a must step to make them fluffier.
Love them! Made these after I had to throw out a “bad” recipie for gingerbread cupcakes. Had already made the frosting (cream cheese buttercream with cinnamon) and wanted to salvage something fro my efforts, they are to die for! Chewy, moist, perfect flavor. You saved Christmas!
This is a most delicious gingerbread cookie recipe. Chewy and full of flavor. Thank you for this as I have never enjoyed a gingerbread cookie recipe like this one before.
These were superb! Will make again and again. Delish!
I made these for Christmas (2018) for the first time and they were fantastic! I have tried a number of other ginger/molasses cookies and found them either too thick, too hard, or not enough spice. These are just like we like them: crispy around the edges and chewy in the middle with lots of spice. I did, however, heap my teaspoons and tablespoons when they called for Cinnamon, cloves and ginger. So good and lots of compliments!
I made these for Christmas and they were wonderful! I’ve always loved a Molasses cookie since the days when my mother would bake them. I enjoy reading your stories of Spain. I have friends who moved from NJ to
Malaga. I’ve visited them and can relate to the stories you tell. All the best to you and Barclay in 2019!
Made these as described and they were delicious and a huge hit at Christmas. I rolled some in green and red sugar crystals and they were really pretty. This recipe is a keeper and will definitely be making again.
I used to make these cookies every 2 months and I always added a touch more ginger cinnamon and cloves and molasses and they were perfect!! The last couple months I’ve made them 5-6 times and they are not the same and now I read the flour was increase to 4 1/2 cups!! They do not need more flour…4 cups was perfect!
I wish I knew why they tasted so different and floury the last couple months. Plus they do not crack half as nice with 4 cups of flour only
Amazing recipe, as always. Will be a new staple Christmas cookie.
This was a hit! I used the old recipe since it got great reviews (4 cups of flour and 2 cups granulated sugar) and baked at 375. The cookies were ready pretty quickly so next time I’ll try at a lower temp. I’ll try the “new recipe” next time to compare.
I wanted more ginger than the recipe called for, but I ran out of ground ginger. I ended up mincing about a teaspoon of fresh ginger and added it. Delicious!!
Everyone loves these. I made a batch sans ginger mas cinnamon chips, pecans, and vanilla almond bark drizzle for mi suegra and her familia visitando from FL, and a get-well plate for a neighbor girl recovering from a toe surgery. They were loved!
Easy & delicious. I just baked a dummy batch and I wouldn’t change a thing. I like the idea of candied ginger, or a little cream cheese icing to fill in a gingerbread man, if that shape would work with this recipe.
I made these for a cookie exchange. They were a hit! I had multiples people ask for the recipe. They were perfect. I did add a lemon glaze and it added a nice touch of citrus and made them a little extra pretty. This recipe will be going in my recipe book for sure.
Great cookies! They were so soft on the inside and crisp on the outside! Not sweet either and my husband says they bring back child hood memories:)
These were the best cookies I have ever made! I plan on making another batch and freezing them for my kids lunches. It makes so many they will last a month! Thank you, for all you amazing recipes. You have become my first stop on the internet when looking for a new recipe!