I call these Ultimate Ginger Cookies because ultimately I’m going to eat more than one — from each batch! LOL ;). Okay, enough about me — the real reason I call these Ultimate Ginger Cookies is because every time I bake them, I get rave reviews and a request for the recipe — and isn’t that fun! I hope you love them as much as the rest of my friends! Oh by the way, you’re house is going to smell heavenly! You’re welcome 😉
- 1/4 cup plus 2 tablespoons butter, softened
- 2/3 cup plus 3 tablespoons sugar, divided
- 1/4 cup molasses
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground mace
- Vegetable cooking spray
Cream butter, gradually add 2/3 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add molasses and egg; beat well.
Combine flour and next 4 ingredients; gradually add to creamed mixture, stirring until well blended. Divide dough in half; wrap each portion in plastic wrap and freeze for 30 minutes.
Shape each portion of dough into 26 (1-inch) balls, and roll in remaining sugar. Place 2 inches apart on cookie sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned. Remove from sheets; cool on wire racks. Store in an airtight container
YIELD: 52 cookies (serving size: 1 cookie)
CALORIES: 46 (29% from fat) / PROTEIN 0.6 g / FAT 1.5 g