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Soft Ginger Cookies

15 minutes
10 minutes
Course Cookies & Squares


  • 2 1/2 cups all purpose flour
  • 2 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp ground ginger
  • 1/2 tsp ground allspice
  • 1/2 tsp ground pepper
  • 1 1/2 sticks unsalted butter, room temperature
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar, plus more for rolling
  • 6 Tbsp unsulfured molasses
  • 1 large egg


  • Preheat oven to 350 degrees.
  • Line two sheets with parchment paper, set aside.
  • In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice and pepper.
  • Beat butter, brown sugar and 1/2 cup granulated sugar unit light and fluffy.
  • Gradually beat in eggs and molasses.
  • With mixer on low, gradually beat in dry ingredients just until combined.
  • Flatten into a disk, wrap in plastic and freeze for 20 minutes for easier handling.
  • Roll balls of dough (about 3 tbsp) in your hands and roll in extra granulated sugar.
  • Place on prepared sheets, leaving space in between.
  • Flatte into rounds and sprinkle evenly with sugar remaining in bowl.
  • Bake until cookies are set and crackled on top, 10-15 minutes.
  • Transfer to a wire rack to cool completely.
  • When cool, dip half of the cookies in melted white chocolate and let harden.


Recipe adapted from Martha Stewart's Giant Ginger Cookies