Flashback Friday: Ginger Spice Cookies

CATEGORIES: General News

Y’all…Christmas is almost here and that means cookies need to be baked! This recipe for ginger spice cookies is from our very first year of blogging. It is a treasure that has kind of gotten buried over the last 10 years. 

These cookies are so easy. They’re made with pantry staples. They’re impossible to stop eating (trust me on this subject.) They’re a perfect recipe to teach your kids while they’re learning to bake. There is nothing to not love about these cookies. Go. Make them. Please. That is all.

Happy Friday!

10 comments

  1. These are my favorite! One of your first recipes I tried and I seem to come back to them every year.

  2. I love these! I made them when you first posted them and have continued to make them every year. Every time I bring them somewhere, I get asked for the recipe!

  3. I LOVE these! I made them every year since I started following you ladies some time ago. They are so yummy and I make double and triple batches because they’re so pretty to stack as a sidekick to a gift card for teachers. ❀️

  4. Oh my gosh! I LOVE these! I just doubled the recipe and made them tonight with my brand new Kitchen Aid stand mixer (FINALLY!). This is as close to the original recipe of my dad’s great aunt (that I sadly lost and cannot remember by heart…). She had the BEST cookies and used shortening. Everyone’s on a butter kick but I swear shortening yields the best cookies. I made the dough in advance for Christmas. Would you ladies suggest freezing the dough in ball shapes and then thawing the night before in the fridge before baking OR baking the cookies now and freezing baked cookies. I’ve done both before but never with a cookie rolled in sugar and I’m not sure which to do? Thanks so much πŸ™‚

    1. I would actually freeze the dough in ball shapes and don’t even bother thawing them, just bake them from frozen. I mean, either way will be great, but that’s what I would do! Hope that helps and so glad you love these cookies! πŸ™‚

      1. Would I be able to roll the frozen dough in sugar still to give it that sparkly look? You’re welcome πŸ™‚ it’s a fantastic recipe!

        1. I’m ALMOST positive it would still be sparkly. Maybe do a test run? I definitely wouldn’t thaw the dough balls before baking…I think you’re going to run into moisture issues.

          1. Ok, in case anyone else wonders how to freeze and bake them and have them turn out as if you never froze them lol… I tested them out by pulling one from the freezer and letting it thaw for about 20 minutes and then pulled one straight out of the freezer and into the oven. And actually thawing them first for about 20 minutes so they’re soft enough to roll in sugar looked perfect! The frozen one stayed a little lumpy and didn’t spread quite enough to get those crinkly edges. Thanks for the suggestions! Also, I have a gas oven if that makes any difference!

  5. Made these last night. So yummy and super easy! Start to finish it was like 30 minutes! They’re packaged and ready for my kids to take to their teachers today. Oh, and having a Diet Coke with my leftovers for breakfast right now… πŸ˜‰

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