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Soft and Chewy Ginger Spice Cookies

Author: Kim Lange



  • 3/4 cup unsalted butter softened to room temperature 12 tablespoons or 1 12 sticks
  • 1 cup granulated sugar
  • 1/4 cup molasses
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 1/2 tablespoons Raw Spice Bar Pumpkin Pie Spice or see home-made recipe below
  • 1/2 teaspoon salt

Sugar coating

  • 1/4 cup granulated sugar for rolling I used Nielsen-Massey Madagascar Vanilla Sugar


  • Preheat oven to 375 degrees F.
  • Line a baking sheet with parchment paper. Set aside.


  • In a medium mixing bowl, whisk together the dry ingredients: flour, baking soda, Raw Spice Bar Pumpkin Pie Spice or (cinnamon, cloves, nutmeg, ginger) and salt.
  • Using mixer, on medium high speed, beat butter for 30 seconds. Add sugar and beat and continue beating for 3 minutes, until light and fluffy.
  • Add egg and molasses and beat just until combined.
  • Gradually add to the sugar molasses mixture and beat on low until combined.

Sugar coating

  • Place 1/4 cup of sugar in a shallow bowl. Scoop cookie dough with a large (1/4 cup) or medium size (1 and 1/2 tablespoons) cookie scoop then form into a ball in your hands or you can use the shape of the scoop. Place in sugar and roll until covered.
  • Place on a cookie sheet, leaving about 2" of space between cookies.
  • Bake cookies - for large 2- 13 or for medium 9 to 11 minutes. Remove from oven and let cool a couple minutes the sheet. Transfer cookies to cooling rack to cool completely.
  • Store in an air-tight container for up to a week.


Traditional Unpumpkin Pumpkin Pie Spice:
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Optional: Crushed cracked peppercorns, 5-8 grinds or 1/2 or 2/3 teaspoon