Connie'S Ginger Cookies Recipe

Name: Connie'S Ginger Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c plus 2 tbsp unsalted butter softened; 1 c packed brown sugar; 1 egg; 1/4 cup plus 2 tbsp molasses; 2 1/2 c flour; 2 1/4 tsp baking soda; 1/2 tsp kosher salt (course); 1 tbsp ground ginger; 1 tbsp cinnamon; 2 tsp cloves; 1 1/2 tsp nutmeg; 1/2 allspice; 2/3 c granulated sugar

Servings: persons

1 c plus 2 tbsp unsalted butter softened
1 c packed brown sugar
1 egg
1/4 cup plus 2 tbsp molasses
2 1/2 c flour
2 1/4 tsp baking soda
1/2 tsp kosher salt (course)
1 tbsp ground ginger
1 tbsp cinnamon
2 tsp cloves
1 1/2 tsp nutmeg
1/2 allspice
2/3 c granulated sugar

1
Beat butter and brown sugar with electric mixer on medium speed until light and fluffy (5min)
2
Beat in egg and molasses
3
Stir in remaining ingredients except granulated sugar
4
Cover and refrigerate at least 2 hours
5
Oven at 350
6
Line cookie sheet with parchment paper or silicone mat.
7
Place the sugar in a small bowl
8
Shape dough into balls and roll in the sugar - put balls on cookie sheet
9
Bake for 8-10 minutes cool two minutes then transfer to a cookie sheet.
10
I find these freeze really well.

1407

kcal

Calories

Fat

217

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c plus 2 tbsp unsalted butter softened, 1 c packed brown sugar, 1 egg, 1/4 cup plus 2 tbsp molasses, and more.

Yes, Connie'S Ginger Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Connie'S Ginger Cookies

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