Beautifully fragrant, they're perfect for holiday time or any old time! Sugar and Spice Candied Ginger Cookies are loaded with warming spices and lovely sweetness.
There's no wrong time to whip up a batch of these cookies. They certainly hold extra appeal during the holidays, when we're full of delicious anticipation for treats filled with cinnamon, clove, and ginger! (At least, that's how I feel... that's how everyone feels, right?)
I included Sugar and Spice Candied Ginger Cookies in one of the first college care packages I sent when my daughter was still in college. They're one of those cookies that really hit the spot when you're missing everyone back home!
Whether for a care package, a food gift, or just to place on your counter for your hungry fans, this is a cookie you should definitely try.
Why you'll love this recipe
The flavor in these cookies is really lovely, lots of spices like ginger, cinnamon, and clove. They also have tiny bits of candied ginger throughout, which gives a little bite - both in spice and in texture!
The cookies are so fragrant, and if, like me, you love baking treats that fill the house with delectable scents than you'll really like this one!
There's no denying that Ginger Cookies are especially appealing during holiday time, and I do hope you'll add them to your list of ideal cookie exchange recipes! (And I hear this is one of Santa's favorites, too. Just saying...) However, delicious cookies like these are welcome any time of the year: that spice will warm you up in cold weather, or make for tasty ice cream sandwiches during the summer!
🔪 How to make Sugar and Spice Candied Ginger Cookies
Step 1: Chop the candied ginger
Use a sharp knife and a cutting board. Cut each piece of candied ginger into strips, then cut the strips crosswise into little chunks.
Step 2: Mix the dry ingredients
Whisk together the flour, spices, and leaveners. Stir the chopped candied ginger into this dry mixture.
Step 3: Blend the wet ingredients
Beat the butter, shortening, and sugars together in a mixer for 4 minutes until it's light and creamy. Beat in the egg, molasses, and vanilla.
Step 4: Mix the wet and dry together
Add half of the dry mixture to the wet mixture, and pulse the mixer to slowly combine them. Add in the rest and pulse the mixer a few more times. Then, stir the mixture by hand to finish combining everything. Chill the dough in the fridge for 30 minutes.
Step 5: Roll the dough
Roll portions of dough by hand to make 1-inch balls. Roll the balls in granulated sugar and place them on a lined baking sheet.
Step 6: Bake
Bake the cookies for about 12 minutes, then remove them to a cooling rack. Give them 5 minutes to cool, then enjoy them warm or cooled!
Notes:
- Keep the bowl of cookie dough in the fridge between batches: it will keep the dough from getting too soft and make it easy to handle.
The recipe for Sugar and Spice Candied Ginger Cookies is below. And here are some other fun treats to try:
💬 Have a question? Leave a comment to let me know what you think! Scroll down, my loves!
Sugar and Spice Candied Ginger Cookies
Ingredients
- ½ cup (about 2¼ ounces) candied ginger
- 2½ cups all-purpose flour, unbleached
- 1½ tablespoons ground ginger
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground cardamom
- ½ cup (2 ounces) unsalted butter, softened
- ½ cup vegetable shortening
- ¾ cup granulated sugar, plus extra for rolling dough balls
- ¼ cup packed light brown sugar
- 1 egg
- 3 tablespoons molasses
- ½ teaspoon pure vanilla extract
Instructions
Mince the candied ginger:
- Use a sharp knife and cutting board. Slice each piece of candied ginger into thin strips, then slice the strips crosswise to make little chunks.
Make the dough:
- Combine the flour, ginger, baking soda, baking powder, cinnamon, salt, cloves, and cardamom in a large bowl. Stir in the minced candied ginger.
- Beat the butter, shortening, ¾ cup of granulated sugar, and the brown sugar together in the bowl of a stand mixer for about 4 minutes, until the mixture is light and fluffy.
- Mix in the egg. Add the molasses and vanilla extract, and mix these in as well.
- Add about half of the dry mixture into the bowl with the wet mixture. Pulse the mixer a few times to start to bring everything together. Add in the rest of the dry mixture. Pulse the mixer a few more times. Then, use a large spoon to finish mixing the dough together by hand.
- Place the bowl of dough in the fridge for 30 minutes.
Roll the dough balls:
- Preheat the oven to 350° F. Line a baking sheet with parchment paper. Pour some granulated sugar into a small bowl.
- Roll the dough by hand into balls about one inch in diameter. Then, roll the balls in the sugar to coat them thoroughly. Place the balls on the prepared baking sheet, about 2 inches apart.
- (Stash the rest of the dough in the fridge between batches.)
Bake the cookies:
- Bake the cookies for 11-12 minutes, until the cookies are lightly browned and the edges have begun to set. Remove the cookies to a cooling rack.
- Cool the cookies for at least 5 minutes before eating them. Once they're cool, store them in a tightly sealed container for up to 4 days.
- Makes about 38 cookies.
Notes
- Keep the bowl of cookie dough in the fridge between batches: it will keep the dough from getting too soft and make it easy to handle.
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