Ginger Penny Cookies Recipe
Thin, snappy ginger cookies with warm spice and molasses sweetness. Bite-sized coins perfect for tea, gifting, or snacking.
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Servings:
Ingredients
Main Ingredients
- 0.7 cup unsalted butter, softened
- 0.6 cup granulated sugar
- 0.4 cup packed brown sugar
- 0.35 cup molasses unsulphured preferred
- 3 tbsp beaten egg about 1 large egg, lightly beaten
- 1.1 tsp vanilla extract
- 2.25 cup all-purpose flour scooped and leveled
- 1.6 tsp baking soda
- 0.55 tsp fine sea salt
- 2.2 tsp ground ginger
- 0.9 tsp ground cinnamon
- 0.3 tsp ground cloves
- 0.25 cup extra granulated sugar for rolling
Instructions
Preparation Steps
- Heat oven to 350°F. Line two baking sheets with parchment.
- Whisk flour, baking soda, salt, ginger, cinnamon, and cloves in a bowl.
- Cream butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Beat in molasses, vanilla, and the beaten egg until smooth and glossy.
- Stir dry ingredients into the butter mixture just until a soft dough forms.
- Scoop 1-teaspoon portions, roll into small balls, then coat lightly in the extra sugar.
- Arrange 2 inches apart on sheets. Bake 8–9 minutes until edges set and centers puffed.
- Cool on the sheet 5 minutes, then move to a rack to finish cooling. Repeat with remaining dough.
Notes
For extra snap, bake an additional 1–2 minutes and let cookies cool completely before storing. Try rolling in coarse sugar for more crunch, or add 2 tbsp finely chopped crystallized ginger to the dough for a spicier bite. Store in an airtight tin up to 1 week; dough balls freeze well for 2 months.
This recipe is an original creation inspired by classic Ginger Penny Cookies Recipe flavors. All ingredient ratios and instructions are independently developed.