Ginger Spice Cookies

  • Level: Intermediate
  • Total: 3 hr 48 min
  • Prep: 1 hr
  • Inactive: 2 hr 30 min
  • Cook: 18 min
  • Yield: about 3 dozen cookies, depending upon shape
Save Recipe

Ingredients

1-inch knob peeled fresh ginger or 2 tablespoons prepared ginger juice

3 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon fine salt

1 tablespoon ground ginger

2 teaspoons ground cinnamon

2 teaspoons ground allspice

1/2 teaspoon freshly and finely ground black pepper

1 cup unsalted butter, room temperature cut into pieces

1 cup superfine sugar

2/3 cup molasses, preferably sorghum

Icing:

1/4 cup water

3 tablespoons egg white powder

2 cups confectioners' sugar

Food coloring, sprinkles, candies, or colored sugars as desired

Directions

  1. Puree the ginger in a mini food processor with 2 tablespoons water. Squeeze and strain juice through cheesecloth or a fine mesh strainer. Discard the ginger pulp. Reserve the juice. 
  2. Sift the flour, baking soda, salt and spices into a medium bowl, then whisk in the pepper; set aside. 
  3. Cream the butter and sugar with a handheld mixer until light and fluffy, about 1 1/2 minutes. Add the molasses and ginger juice and beat until evenly incorporated, about 2 minutes. (Stir together with a spatula if needed.) Gradually blend the dry ingredients on low speed into the butter mixture until you have a crumbly mixture. Bring the dough together by hand pressing and kneading lightly until moist, but not tacky. Divide into 2 equal portions, press into disks about 1/2-inch thick. Wrap in plastic and chill for at least 1 hour or overnight. 
  4. Position racks evenly in the oven and preheat to 350 degrees F. 
  5. Dust the dough and a work surface with flour. Roll the dough about 1/4 inch thick. Cut out cookies into desired shapes. Transfer to a parchment lined baking sheet. Bake until the cookies are a rich tawny brown, about 18 to 20 minutes. Cool on a rack. 
  6. For decorating: Whisk the water and egg white powder in a medium bowl until foamy and smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. For multiple colors divide the icing into batches and add a food coloring as desired. Spread or pipe the icing onto the cookies. Finish with sprinkles, or candies. Let rest on a rack until the icing sets, about 30 minutes.

Cook’s Note

For a chewier cookie, roll them 1/3 to 1/2-inch thick and bake for 16 to 20 minutes.

Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Sour Cream Coffee Cake

Ginger Spice Cookies

Ginger Spice Cookies

Soft Whole-Wheat Ginger Spice Cookies

Spice Cookies

Ginger Cookie

Exotic Spice Cookies with Ginger, Cardamom and Rose Water

Coffee Spice Cookies