Ginger Spice Cookies with Cinnamon and Nutmeg
Ginger Spice Cookies
with Cinnamon and Nutmeg
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Ginger Spice Cookies

with Cinnamon and Nutmeg


Makes 2 dozen
  • 2 1/4 cups all-purpose flour
  • 1 teaspooon baking soda
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup dark brown sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 1/4 cup raw sugar (for sprinkling)
Recipe by Anna Watson Carl
Photo by: Signe Birck


Sample step.
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Preheat the oven to 350 degrees F.

Whisk the flour, soda, ginger, cinnamon, cloves, nutmeg, and salt together in a bowl. In a separate bowl, beat the butter and sugar with electric beaters until light and fluffy (about 3 minutes). Add the egg, water, and molasses, and beat until smooth.

Place the raw sugar in a small bowl. Using 1 tablespoon at a time, roll the dough into balls and coat in sugar. Arrange on a baking sheet 1 inch apart, and press down slightly with your fingertips.

Bake for 12 minutes (they’ll still be soft when you pull them out) and let cool for 5 minutes on the pan on a cooling rack. Remove from the pan and place directly on the cooling rack to finish cooling.

NOTE: These will keep in an airtight container at room temperature for about 3 days – though I highly doubt they’ll last that long!

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