Stella'S Ginger Cookies
Ginger cookies with warm spices and rich molasses flavor, perfect for holiday gatherings or cozy afternoons, appealing to those who enjoy classic, spicy baked treats.
Ingredients
Instructions
- Mix the oil, sugar, molasses, and egg together.
- Sift together the flour, cinnamon, baking soda, cloves, ginger, and salt, then add to the wet mixture.
- Chill the dough for several hours.
- Form the chilled dough into 1-inch balls and roll in sugar.
- Bake at 375°F (190°C) for 8 to 10 minutes.
Tips & Substitutions
For a unique twist, consider adding chopped crystallized ginger for extra flavor. If you don't have molasses, honey or maple syrup can be used as a substitute, though it will slightly alter the taste. Ensure your dough is well chilled to prevent spreading during baking. Using a cookie scoop helps achieve uniform sizes for even baking.
Serving Suggestions
These ginger cookies are delightful on their own but can be enhanced with a cup of tea or coffee. For a festive touch, serve them alongside a fruit platter or a scoop of vanilla ice cream. They also pair beautifully with Lemon Cool Whip Cookies for a sweet dessert spread at gatherings.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the baked cookies in a freezer-safe bag for up to three months. To reheat, place cookies on a baking sheet in a preheated oven at 350°F (175°C) for about 5 minutes to regain their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Stella'S Ginger Cookies contains roughly 1071 calories, with 5g protein, 158g carbohydrates, and 50g fat. It is an excellent source of potassium (50% of the Daily Value), iron (44% of the Daily Value), and calcium (34% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1171mg per serving (51% of the Daily Value).
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 make these cookies vegan?
Yes, you can substitute the egg with a flaxseed meal or chia seed mixture. Combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit until it thickens. Additionally, use a plant-based oil if you want to keep it dairy-free.
What can I do if my dough is too sticky?
If your dough is sticky, try chilling it longer in the refrigerator. Alternatively, you can sprinkle a little flour on your hands and work surface when forming the balls to make it easier to handle. Adjusting the flour measurement slightly can also help achieve the right consistency.
Can I add nuts or chocolate chips to this recipe?
Absolutely! Chopped walnuts or pecans can add a lovely crunch to the cookies. If you prefer chocolate, mini chocolate chips can be mixed into the dough for a rich flavor contrast. Just be mindful of the overall dough consistency when adding extras.
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).