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featured ginger sugar cookies.

Ginger Sugar Cookies Recipe

Course: cookie, Dessert
Cuisine: American
Prep Time: 1 hour
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 54 cookies
Calories: 169kcal
This Ginger Sugar Cookies recipe is sure to be a smashing hit with your family and friends this holiday season! They’re delicious and very easy to make.  
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Stand Mixer
  • 2 Baking Sheet
  • Cookie Portion Scoop (optional)

Ingredients

  • 1⅔ cups granulated sugar 297 grams
  • cups unsalted butter 339 grams, room temperature (3 sticks)
  • 3 large eggs 150 grams
  • 2 egg yolks 42 grams
  • teaspoons pure vanilla extract 6 grams
  • cups all-purpose flour 540 grams
  • 1 teaspoon baking powder 4 grams
  • 1 teaspoon baking soda 6 grams
  • 1 teaspoon kosher salt 3 grams
  • ½ cup unsulphured molasses 170 grams
  • 3 tablespoons ground cinnamon 27 grams
  • 2 tablespoons ground ginger 18 grams
  • 1 teaspoon ground cloves 3 grams
  • 1 teaspoon ground nutmeg 3 grams
  • 2 cups white chocolate 340 grams, melted
  • 1 cup red candy melts 226 grams, melted
  • 1 cup green candy melts 226 grams, melted

Instructions

  • Place the granulated sugar and butter into the bowl of a stand mixer fitted with a paddle attachment. Beat on high for 2 minutes to ensure that it is creamy and fluffy. Add the eggs and egg yolks. Beat together for 30 seconds. Add the vanilla and mix.
    1⅔ cups granulated sugar, 1½ cups unsalted butter, 3 large eggs, 2 egg yolks, 1½ teaspoons pure vanilla extract
  • Add the flour then baking powder, baking soda, and salt. Add the molasses, cinnamon, ginger, cloves, and nutmeg. Fold together until well incorporated and smooth.
    4½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, ½ cup unsulphured molasses, 3 tablespoons ground cinnamon, 2 tablespoons ground ginger, 1 teaspoon ground cloves, 1 teaspoon ground nutmeg
  • Shape the dough into a rough ball, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  • While cookie dough chills, preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • Remove the dough from the refrigerator and unwrap. Pinch off 2-tablespoon-sized pieces and roll into balls. Place the balls onto prepared baking sheets, leaving at least 3 inches of space between each. Slightly flatten each ball into discs about 1½ inches in diameter.
  • Bake for 10-11 minutes. The centers will be soft and the edges should just be starting to brown.
  • Remove from the oven and place onto a cooling rack to cool completely.
  • Place the white chocolate in a small bowl. Set aside. Spoon the green and red candy melts into two separate Ziplock bags. Cut a small corner on each of them to pipe through.
    1 cup red candy melts, 1 cup green candy melts
  • Dip each cookie halfway into the melted white chocolate.
    2 cups white chocolate
  • Make holly berries by piping 3 small red dots onto the top half of the white chocolate.
  • Make holly leaves by piping 2 lines for stems in the shape of a “v” so that 2 ends come together in the middle of the holly berries. Pipe two smaller “v”s onto both branches.
  • Once decorated, let the cookies set at room temperature for 20 minutes or in the freezer for 10 minutes to harden before serving.

Notes

  • ½ teaspoon of allspice can be used in place of the cloves and nutmeg.
  • This cookie dough can be made ahead of time and frozen in an airtight container. When ready to bake, place the cookie dough on the counter to thaw for 30 minutes to 1 hour. Continue with step 5.
Storage: Store cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Serving: 1cookie | Calories: 169kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 85mg | Potassium: 81mg | Fiber: 1g | Sugar: 14g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg