Spiced Ginger Cookies

Fall flavors are overwhelming with spices, ginger, and pumpkin. We didn’t have any pumpkins or pumpkin puree so I decided to make ginger spiced cookies instead. The recipe is adapted from “Big Soft Ginger Cookies” on allrecipes.com. They smell so fragrant and they’re quite yummy indeed.


  • Spiced Ginger Cookies:
  • yield: 12 cookies
  • Ingredients:
  • 1 cup and 2 tablespoons all purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 1/4 cup and 2 tablespoon butter, softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 tablespoons maple syrup
  • 2 tablespoons granulated sugar for coating
  • Directions:
  • 1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cayenne pepper, and salt. Set aside.
  • 2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the maple syrup. Gradually stir the sifted ingredients into the wet mixture.
  • 3. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. 
  • 4. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  • 5. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

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