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Fresh Ginger Cookies

  • Author: Living the Gourmet
  • Total Time: 20 minutes
  • Yield: 2 dozen cookies 1x


Units Scale

For Fresh Ginger Cookies:

  • 3 cups all-purpose flour
  • 11/2 teaspoon baking soda
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 1 egg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 3 teaspoons freshly grated ginger root
  • 2 tablespoons unsulfured molasses (I used Grandma's Original)
  • 1/4 cup canola oil
  • 4 tablespoons butter
  • Pinch of salt

For White Chocolate Icing:

  • 1/4 cup white chocolate chips
  • Pat of unsalted butter


  1. In a large bowl, mix together sugars, egg, cinnamon ,cloves, fresh ginger, oil, butter, molasses and salt. Stir together until everything is smooth and combined.
  2. Sift the flour and baking soda into the bowl and mix until a wet, sticky dough forms.
  3. Transfer the dough to cling film. Wrap and refrigerate for several hours until firm.
  4. On a baking sheet lined with floured parchment paper, transfer the dough. Flour your rolling pin and roll the dough out into a rectangle about 1/4 inch thick. Place in the dough in the freezer for the next 30 minutes.
  5. Preheat oven to 350 degrees. Take the dough out and cut out the desired shapes. Bake for 8-10 minutes or until the cookies are golden. Transfer immediately to a cooling rack. Let cool completely.
  6. In a double broiler, melt down the white chocolate and butter. Turn the heat off once the butter begins to melt about 2-3 minutes. Remove the pan from the hot water and stir. Once the chocolate melts completely into a smooth consistency spoon immediately into the piping bag. It shouldn't be too hot. (If you don't remove the chocolate immediately, it will seize).
  7. Decorate the cookies as desired.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert


  • Serving Size: 1
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