The Barefoot Contessa's Ultimate Ginger Cookies
Get ready to indulge in cozy, spiced perfection with The Barefoot Contessa's Ultimate Ginger Cookies! These chewy, crackly cookies are bursting with warm flavors, thanks to a rich combination of ground ginger, cinnamon, and cloves, enhanced by the deep sweetness of molasses. Perfectly balanced between crispy edges and a soft, tender center, each cookie is rolled in sugar before baking for an irresistibly sparkling finish. Ready in under 30 minutes, they’re the ideal treat for holiday gatherings, afternoon tea, or anytime you crave a hint of nostalgic warmth. With simple ingredients and straightforward steps, these ginger cookies will quickly become your go-to recipe for comforting, bakery-quality results at home.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2.25 cups All-purpose flour
- 2 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground cloves
- 1 teaspoon Ground ginger
- 0.5 teaspoons Kosher salt
- 0.75 cups Unsalted butter, room temperature
- 1 cup Granulated sugar
- 0.25 cups Dark brown sugar, packed
- 0.25 cups Unsulfured molasses
- 1 whole Large egg
- 0.5 cups Granulated sugar (for rolling)
Directions
Step 1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, and salt. Set aside.
Step 3
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on medium-high speed for about 2 minutes, until light and fluffy.
Step 4
Add the brown sugar and molasses to the butter mixture and continue to beat until combined, scraping down the sides of the bowl as needed.
Step 5
Add the egg and beat on medium speed until fully incorporated.
Step 6
Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients. Mix until just combined, being careful not to overmix.
Step 7
Use a small ice cream scoop or a tablespoon to portion the dough into 1-inch balls.
Step 8
Roll each dough ball in the granulated sugar for coating and place them about 2 inches apart on the prepared baking sheets.
Step 9
Bake in the preheated oven for 12 to 13 minutes, or until the edges are set and the tops are cracked.
Step 10
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Nutrition Facts
| Serving size | (920.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3851.8 |
| Total Fat 151.6g | 0% |
| Saturated Fat 93.1g | 0% |
| Cholesterol 573.5mg | 0% |
| Sodium 2955.1mg | 0% |
| Total Carbohydrate 602.6g | 0% |
| Dietary Fiber 7.9g | 0% |
| Total Sugars 391.8g | |
| Protein 35.9g | 0% |
| Vitamin D 128.5IU | 0% |
| Calcium 276.6mg | 0% |
| Iron 17.0mg | 0% |
| Potassium 1364.6mg | 0% |
Source of Calories