Ginger Spice Cookies…or Christmas in a cookie. I think these cookies taste like Christmas. I mean if Christmas “tasted” like something. But you get what I mean. This isn’t your normal Ginger or Spice cookie. I find the classic versions of Gingersnaps and Spice cookies to be a little too spicy for my taste, and too crunchy. I like soft, chewy cookies. So that’s what I made. A warm, soft, chewy cookie with just the perfect amount of spice!
I had butterscotch sundae sauce to use up, which I added to these cookies to replace half the normal amount of butter. I think the butterscotch sauce helped to make these chewy. Soooooo, these cookies don’t look very pretty. Where are my Christmas sprinkles when I need them?! I didn’t have any, but these cookies would be perfect topped with some festive sprinkles. So if you are looking for a chewy, rich and not overly spicy spice cookie, I got the perfect recipe for you!
I used my large ice cream scooper to make these cookies, but next time I will use a small cookie scooper (recipe is made for small cookie balls).
Cookie dough waiting for the oven!
Ginger Spice CookiesPrint Recipe
- 1/4 cup salted butter, room temperature
- 1/4 cup butterscotch sundae sauce (or substitute 1/4 cup butter), room temperature
- 1 cup dark brown sugar, packed
- 1 egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 cups graham cracker crumbs
- 1 cup all-purpose flour
- pinch of salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cornstarch
**NOTE THIS RECIPE REQUIRES CHILLING**
In the bowl of your stand mixer, use the paddle attachment to cream the butter until smooth and creamy. Add the butterscotch sauce (or another 1/4 cup of butter) to the butter and beat until smooth and glossy. Add brown sugar to the butter and mix on medium high speed until light and fluffy. Add vanilla extract and egg and beat mixture until incorporated, scraping down the sides of the bowl as needed. Add all the spices and graham cracker crumbs to the sugar mixture and mix until incorporated. Slowly add the flour, pinch of salt, baking soda and cornstarch to the mixture, and mix on low until barely incorporated.
Remove bowl from mixer and use a scraper to fully incorporate all ingredients.
Put cookie dough in an airtight container in the fridge over night to chill and set. The cookie dough batter will look grainy because of the graham cracker crumbs.
After cookie dough has chilled, preheat oven to 350-degrees. Line cookie sheets with parchment paper and use a small cookie scoop to scoop cookie dough balls onto the cookie sheets. Sprinkle the tops of cookies with sprinkles.
Bake cookies for 8-10 minutes. Remove from oven and let cookies set on cookie sheet until cooled. Store cookies at room temperature in an air tight container.
If you like a really spicy cookie, you can adjust the amounts of spice you add according to your preferences.
Can’t have Spice Cookies without some spice!!
The perfect cookie paired with a cup of coffee or tea. And the cute teapot, teacup and saucer and dessert plate are all from my friends over at Wilmax! They have such amazing products and I love using them in my photos because their designs are amazing. Check out Wilmax here to see their full product line!
Thanks for checking out the blog and let me know what you think of these cookies! I’m off to go play my new Nintendo Classic NES that my sweet hubby spent 3 hours in the freezing cold waiting in line at Target for, to buy me. Isn’t he the best?!?! And it isn’t even Christmas yet!
Oh-emmmm-geeeeeeee! I am so excited!! This recipe was featured on What’s Cookin’ Wednesday link party! Click here to check my recipe out as well as hundreds of other super yummy recipes over at Buns In My Oven blog! Yay!
And proof you REALLY need to make these, this recipe was also featured on Friday Frenzy link party! Go check it out and all the other recipes linked up 🙂