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Classic Ginger Cookies

Easy Ginger Cookies Recipe

These are an old favourite in my family, and it’s a nice change from chocolate chip cookies that everyone will love just as much. The most important thing is to not overcook them, even if they feel soft when they come out of the oven. They’ll harden up a little, but you want them to stay soft, so keep them in an airtight container.


  • 2 1/4 cups all purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 2 tablespoons white sugar


  1. Preheat oven to 350 degrees F. Stir together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. Cream together the butter and the 1 cup of sugar, then beat in the egg. Stir in the water and molasses, and slowly stir in the dry ingredients.
  3. Make walnut-sized balls of the dough and roll them in the 2 tablespoons of sugar. Place them two inches apart on an ungreased cookie sheet, and slightly flatten with the back of a fork.
  4. Bake for 10 minutes. Let cookies cool for 5 minutes on the sheet, then cool them completely on a wire rack.


Lynn Hachette

Lynn Hachette began her career in journalism as a fashion columnist for her university newspaper, and her love for writing quickly developed. She went on to become a co-editor-in-chief of the newspaper, writing about everything from local politics to technology to popular culture. Lynn since completed her master’s in journalism, and has made a career out of her passion. She also loves reading, cooking, puppies and bad TV.

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