Mild Ginger Cookies
Mild Ginger Cookies offer a comforting blend of ginger, cinnamon, and cloves, with a chewy texture and sweet molasses flavor, perfect for cozy tea times or holiday treats.
Ingredients
Instructions
- Mix Crisco and sugar together until well combined.
- Add molasses and egg, then mix thoroughly.
- Incorporate salt, baking soda, cinnamon, clove, and ginger into the mixture.
- Gradually add the flour, mixing until a soft dough forms.
- Roll the dough into balls and dip each in sugar.
- Place the balls on an ungreased cookie sheet.
- Bake at 350°F for 12 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of Crisco, or a mix of both. You can also substitute dark brown sugar for half of the white sugar to deepen the sweetness. If you like a little extra spice, increase the ginger or add a pinch of nutmeg. Make sure to chill the dough for about 30 minutes before rolling for easier handling.
Serving Suggestions
These Mild Ginger Cookies are delightful on their own but pair beautifully with a cup of hot tea or coffee. For a fun twist, serve them alongside Fresh Fruit With Plain Yogurt for a balanced treat. They also make a great addition to a holiday cookie platter or as a sweet gift during the festive season.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. To reheat, simply warm in a 300°F oven for about 5-10 minutes until they are soft.
Nutrition & Diet Analysis (per serving)
Each serving of Mild Ginger Cookies contains roughly 29 calories, with 1g protein, 6g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Start with a 50/50 mix of whole wheat and all-purpose for the best results, and adjust based on your preference.
What can I do if my dough is too sticky?
If your dough feels sticky, try chilling it in the refrigerator for about 30 minutes. This will make it easier to handle. Alternatively, you can sprinkle a little extra flour on your hands while rolling the dough into balls.
How can I make these cookies more chewy?
To achieve a chewier texture, try reducing the baking time by a minute or two, and ensure you don’t overmix the dough. Adding an additional egg yolk can also enhance the chewiness of the cookies.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).