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    Home » Dessert Recipes

    Craving ginger cookies?

    Published: May 14, 2009 Last updated: Aug 18, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    I had been thinking about ginger cookies for a while. Seeing photos of them and thinking about Nanny's soft molasses cookies had me in extreme crave mode. While I love my Nanny's cookie, I decided that what I wanted was a crunchy cookie.

    I thought about Martha Stewart's Chocolate Gingersnaps. They look so tempting in the photo in the book, but then opted for Cooking Light's Ginger Cookie since it had less fat and fewer calories! These cookies were really delicious after they had cooled just a bit. Not too sweet and slightly chewy.

    The next day these cookies were a little crisper but they still had some "chew" to them. They were great with my hot cup of tea and probably would be just as yummy with some vanilla bean ice cream sandwiched in between.

    Ginger Cookies
    Cooking Light

    6 tablespoons butter, softened
    ⅔ cup plus 3 tablespoons sugar, divided
    ¼ cup molasses
    1 large egg
    2 cups all-purpose flour
    2 teaspoons baking soda
    1 teaspoon ground ginger
    1 teaspoon ground cinnamon
    ½ teaspoon ground mace (I used allspice instead)
    Cooking spray

    Place butter in a large bowl; beat with a mixer at medium speed until fluffy. Gradually add ⅔ cup sugar, beating at medium speed until light and well blended. Add molasses and egg; beat well.Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (through mace), stirring with a whisk. Gradually add flour mixture to butter mixture, stirring until well blended. Divide dough in half. Wrap each portion in plastic wrap, and freeze for 30 minutes.Preheat oven to 350°.Shape each portion of dough into 26 (1-inch) balls. Roll balls in remaining 3 tablespoons sugar, and place 2 inches apart on baking sheets coated with cooking spray. Flatten cookies with the bottom of a glass to ½-inch thickness. Bake at 350° for 12 minutes or until lightly browned. Remove from pans, and cool completely on wire racks.

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Kevin

      May 30, 2009 at 6:41 pm

      Ginger cookies are so addictively good!

      Reply
    2. Laura

      May 22, 2009 at 1:44 am

      We have a similar family classic recipe--probably a future recipe for our event--and my mom gets them crunchy (to everyone's disgruntlement--we like 'em chewy) by baking longer. 🙂

      Reply
    3. Carrie

      May 18, 2009 at 3:26 pm

      What beautiful photos!

      Reply
    4. The Food Librarian

      May 18, 2009 at 2:52 am

      I want these!! They look fantastic. I love all things ginger!

      Reply
    5. Tangled Noodle

      May 17, 2009 at 5:16 am

      These ginger cookies look perfect - all crackly, just the way they should be! I could eat these by the dozen so I'm glad you're sharing the low-cal recipe!

      Reply
    6. Bobby

      May 16, 2009 at 6:16 pm

      I love ginger cookies! They look so good, the first photo, great shot!

      Reply
    7. Carrian

      May 16, 2009 at 6:09 pm

      Why yes, actually I am craving ginger cookies!! yum!!!!!!

      Reply
    8. CookiePie

      May 16, 2009 at 1:51 pm

      Oh YUM -- I never met a ginger cookie I didn't like, and yours are really pretty!

      Reply
    9. Coleen's Recipes

      May 16, 2009 at 6:15 am

      I've always loved ginger snaps. For some strange reason I've always thought of them as a Christmas cookie!

      Reply
    10. noble pig

      May 15, 2009 at 4:31 pm

      I lvoe gingersnaps and then I love using them for a crust in cheesecake! Yum.

      Reply
    11. Creative One

      May 15, 2009 at 4:11 pm

      Ginger cookies with vanilla bean ice cream sandwiched between sounds fantastic to me. Great pics!

      Reply
    12. Dimah

      May 15, 2009 at 2:26 pm

      Those cookies look amazing!

      Reply
    13. Pam

      May 15, 2009 at 2:11 pm

      I love these cookies and I really love they are lighter. YUM.

      Reply
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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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