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Creamy cinnamon sugar hot chocolate with snickerdoodle cookies on a striped cloth. Perfect cozy fall dessert recipe from Baked Bree.

The Best Ginger Cookies Ever

Bree Hester
4.54 from 13 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chilling + Cooling Time 1 hour 5 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 24
Calories 118 kcal

Ingredients
  

  • 1/2 cup crystallized ginger chopped
  • 3/4 cup granulated sugar divided
  • 6 tablespoons butter room temperature
  • 1/4 cup molasses
  • 1 egg
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 cup sanding sugar for rolling

Instructions
 

  • Place the crystallized ginger and 1/3 cup of the granulated sugar in a food processor. Pulse until finely ground. Transfer to a bowl.
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  • Add the butter and rest of the granulated sugar to the food processor. (I don’t wash out the bowl.) Process until light and fluffy.
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  • Add the ginger mixture, molasses, and egg. Process until smooth.
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  • In a bowl, whisk the flour, baking soda, ginger, cinnamon, and nutmeg.
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  • Add the flour mixture to the food processor and run until the dough comes together. Cover with plastic wrap and chill for at least 1 hour.
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  • When ready to bake, preheat the oven to 350℉ and line a baking sheet with parchment paper.
  • Roll the dough into 1-inch balls. Place the sanding sugar in a shallow dish and roll the balls through the sugar. Place the balls 2 inches apart on the baking sheet.
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  • Bake for 12 to 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Nutrition

Calories: 118kcalCarbohydrates: 21gProtein: 1gFat: 3gSaturated Fat: 2gSodium: 118mgFiber: 0.3g
Keyword Ginger Cookies
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