Mega-Ginger Cookies

Vegetarian
Mega-Ginger Cookies
20 min.
48
55kcal

Suggestions


Welcome to a world of flavor with our Mega-Ginger Cookies! If you’re a fan of warm, spiced desserts that make your taste buds dance, then these cookies are sure to become a beloved staple in your baking repertoire. Bursting with the zing of crystallized ginger and enriched with a delightful blend of spices, these cookies are an irresistible treat that perfectly capture the essence of cozy baking.

What sets our Mega-Ginger Cookies apart is the perfect balance of textures and flavors. The chewy richness of molasses mingles beautifully with the aromatic kick of ground ginger, nutmeg, and cinnamon. Each bite delivers a delightful burst of spicy ginger goodness, while the light sprinkle of sugar coating adds a hint of sweetness that will leave you craving more.

Not only are these cookies a joy to make, requiring just 20 minutes of active preparation time, but they also make a staggering 48 servings, making them perfect for gatherings, celebrations, or simply sharing with friends and family. Plus, they’re vegetarian-friendly, which means everyone can indulge without worry.

So roll up your sleeves and get ready to whip up a batch of these sensational cookies. Whether you’re looking to impress at a holiday party or simply treat yourself to something special, our Mega-Ginger Cookies will deliver both comfort and flair to your dessert table!

Ingredients

  • teaspoons baking soda 
  • tablespoons butter at room temperature
  • 0.5 cup crystallized ginger chopped
  • large eggs 
  • cups flour 
  • 0.8 teaspoon ground cinnamon 
  • teaspoon ground ginger 
  • 0.5 teaspoon ground nutmeg 
  • 0.3 cup blackstrap molasses 
  • 0.8 cup sugar divided

Equipment

  • food processor
  • bowl
  • baking sheet
  • oven
  • blender

Directions

  1. In a food processor (or blender), whirl chopped ginger and 1/3 cup sugar until ginger is finely ground.
  2. Pour from container.
  3. In the same container, whirl butter and 1/3 cup sugar until fluffy.
  4. Add ginger mixture, molasses, and egg; whirl to mix.
  5. In a bowl, mix flour, baking soda, ground ginger, cinnamon, and nutmeg. Whirl into butter mixture.
  6. Cover dough and chill until firm to the touch, about 1 hour.
  7. Preheat oven to 35
  8. Shape dough into 1-in. balls and coat in remaining sugar (use a little more sugar if needed).
  9. Place balls 2 to 3 in. apart on nonstick or oiled baking sheets.
  10. Bake until slightly darker brown, 11 to 12 minutes, switching positions of baking sheets halfway through.
  11. Transfer cookies to racks to cool.
  12. Make ahead: Up to 1 week, stored airtight at room temperature; frozen, up to 4 months.

Nutrition Facts

Calories55kcal
Protein4.97%
Fat25.77%
Carbs69.26%

Properties

Glycemic Index
6.54
Glycemic Load
5.64
Inflammation Score
-1
Nutrition Score
1.1947825998068%

Nutrients percent of daily need

Calories:55.13kcal
2.76%
Fat:1.59g
2.45%
Saturated Fat:0.95g
5.92%
Carbohydrates:9.62g
3.21%
Net Carbohydrates:9.45g
3.44%
Sugar:5.56g
6.18%
Cholesterol:7.64mg
2.55%
Sodium:59.36mg
2.58%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.69g
1.38%
Manganese:0.08mg
4.14%
Selenium:2.46µg
3.51%
Vitamin B1:0.04mg
2.81%
Folate:10.1µg
2.52%
Iron:0.36mg
1.98%
Vitamin B2:0.03mg
1.87%
Vitamin B3:0.33mg
1.65%
Magnesium:5.7mg
1.42%
Source:My Recipes