For a deeper molasses flavor, use blackstrap molasses. Freshly grated ginger is key to achieving the vibrant ginger taste. The cayenne pepper adds a subtle warmth, but can be omitted for a milder cookie. Store cooled cookies in an airtight container for up to 5 days.
Lunchbox Ginger Cookies
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PREP TIME20 mins
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COOK TIME9 mins
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TOTAL TIME29 mins
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SERVING36 People
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VIEWS3
These delightful ginger cookies boast a perfect balance of warmth and spice, making them an irresistible treat. Their slightly crisp exterior gives way to a soft, chewy center, infused with the comforting flavors of ginger, cloves, and a subtle hint of cayenne. A delightful homemade gift or perfect addition to any lunchbox!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol5 mg
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Fiber0 g
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Protein1 g
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Saturated Fat0 g
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Sodium73 mg
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Sugar9 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Lightly coat 3 cookie sheets with cooking spray. Place white sugar in a small, shallow bowl. (5 minutes)
02
StepIn a large bowl, combine brown sugar, canola oil, molasses, and egg. Beat with an electric mixer until well blended. (3 minutes)
03
StepIn a separate bowl, whisk together flour, baking soda, ground ginger, grated ginger, cloves, salt, and cayenne pepper. (2 minutes)
04
StepGradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be quite thick. Dough may be refrigerated for later use. (5 minutes)
05
StepRoll dough into 1-inch balls and gently roll each ball in the white sugar. Place the sugared dough balls 2 inches apart on the prepared cookie sheets. (10 minutes)
06
StepBake in the preheated oven for exactly 9 minutes, one sheet at a time. The cookies will appear soft, but they will firm up and become crispy on the outside and chewy on the inside as they cool. (9 minutes)
07
StepTransfer the cookies to a wire rack to cool completely. (10 minutes)
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