Ginger Cookies

Soft, chewy and pleasantly spicy. Bet you can't eat just one!

Quick Facts

Prep Time: 20 minutes
Chill Time: 1 hour
Bake Time: 9 to 11 minutes per batch
Yield: 4 dozen cookies


  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 cup coarse sugar
  • 1/2 cup butter OR margarine, softened
  • 1 egg
  • 1/4 cup Karo┬« Dark Corn Syrup
  • 1/3 to 1/2 cup coarse sugar


  1. Combine flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl; set aside.
  2. Beat 1 cup sugar and butter in a large bowl with mixer at medium high speed until well mixed. Beat in egg and corn syrup until smooth. Stir in flour mixture. Refrigerate dough 1 hour or until easy to handle.
  3. Place 1/3 to 1/2 cup sugar in a small dish. Shape dough into 3/4 to 1-inch balls; roll in sugar. Place balls 2 inches apart on greased baking sheets.
  4. Bake in preheated 350°F oven for 9 to 11 minutes or just until golden around edges. Cool on baking sheet 1 minute; remove to wire racks to finish cooling.
  5. TIP: To speed chilling, place dough in freezer for 15 to 30 minutes instead of refrigerating.