Ginger spiced sugar cookies
There’s something about a spiced cookie that transports me right into the holidays! These tasty ginger spiced sugar cookies aren’t too sweet when on their own. Yet, when topped with yummy cream cheese frosting, they’re a delicious treat.
It seems during the holidays, I tend to bake with molasses. And I’m not complaining, as I love the unique flavor. You might remember last Christmas I shared a recipe for delicious ginger molasses cookies, still some of my favorites!
These ginger spiced sugar cookies have a little molasses in them, along with some other holiday spices that are perfect for your upcoming cookie exchange!
Delicious on their own or topped with the frosting! I opted to replace the granulated sugar with coconut sugar for a bit of a healthier alternative. You truly cannot tell the difference! I also keep Safflower oil on hand as a healthy swap to vegetable oil. I can’t even remember the last time I bought vegetable oil! Such a great healthy swap.
These ginger spiced sugar cookies are fun to make too! Once the cookie dough is made, plop round balls onto the cookie sheet (this is my favorite cookie sheet) and take a glass dipped in sugar to ‘flatten out’ the dough. The edges will look a little rough, but the cookies will bake nicely and firm up once they cool down on a rack.
We’re personally soft cookie fans in the Haines house, so even though the recipe below says to bake for eight minutes, I only do seven… for that perfect slightly undercooked cookie!
Try these for an upcoming holiday gathering, or bookmark for later and ditch the frosting, for a surprisingly delicious and not ultra-sweet bite!
Ginger Spiced Sugar Cookies
For the cookies:
- 1 cup Unsalted butter room temperature
- 1¼ cups Coconut sugar
- ¾ cup Powdered sugar
- ¾ cup Safflower oil
- 2 Eggs, large
- 4 Tbsp Molasses
- 1 Tsp Vanilla extract
- ½ Tsp Powdered ginger
- ½ Tsp Cinnamon
- ¼ Tsp Nutmeg
- 5 cups Unbleached flour
- ½ Tsp Baking soda
- ½ Tsp Baking powder
- 1 Tsp Salt
For the frosting:
- ½ cup Unsalted butter room temperature
- ½ cup Cream cheese room temperature (could also use mascarpone cheese)
- ½ tsp Cinnamon
- ½ tsp Vanilla extract
- 3 cups Powdered sugar
- Milk or cream to thin (eyeball this, based on thickness of frosting as it's mixing)
To make the cookies:
- Turn on oven and preheat to 350°F
- Cream together butter and sugars. One at a time, beat in the eggs individually, and then the oil
- Once incorporated, add the molasses, vanilla and spices
- In a separate bowl, whisk together flour, baking soda & powder + salt. Slowly add this dry mixture to the wet mixture until fully combined
- Once mixture is the texture of dough, spoon out dough with a Tablespoon and form into a round ball. Place about two inches apart on ungreased cookie sheet
- Using the bottom of a glass, lightly run a little butter along the bottom and press it into a small ramekin of sugar. Use the bottom of the glass to lightly press down on balls of dough and flatten, creating rough edges
- Place the cookies in the oven and bake for 8 minutes (7 minutes if you like your cookies softer). Cookies will not brown and will look soft when finished baking
- Transfer cookies to a wire rack
To make the frosting:
- Cream together room temperature butter and cream cheese
- Add vanilla and cinnamon into the mixture
- On low, continue to slowly beat the mixture. As it gets thicker, add a dash of milk to thin out frosting. Beat until frosting is smooth and shiny.
And in case you’re on the hunt for more delicious cookies to add to your holiday baking list, you’re in luck. Today I’m part of a virtual Christmas cookie exchange with a handful of other bloggers. Head to my Rebecca’s blog, Sartorial Meanderings, to see her recipe for Peppermint White Chocolate Pudding cookies. Yum!
TO GET YOU READY FOR holiday BAKING season, WE’RE EXCITED TO SELECT 4 LUCKY READERS TO WIN $20 GIFT CARDS TO SHOP FOR baking SUPPLIES.
Entry is easy with the below giveaway form. You only have to fill the form out once and not on each blog that you visit today. Winners will be selected on December 17th and must be in the U.S. Winners will be notified via email. Your email and information will not be sold anywhere.