Cinnamon Ginger Cookies

With a slightly crispy outer edge and a chewy center, Cinnamon Ginger Cookies are topped with a sprinkling of caramelly turbinado sugar. These cookies are warming to the taste because of the mild heat produced by the cinnamon and ginger. Serve these with hot tea or coffee for a delightful little treat!

If you ask me to define the taste of Christmas – and, I know that sounds weird! – I would certainly include molasses and cinnamon in the description. I think that’s why these Cinnamon Ginger Cookies conjure up memories of Christmases past for me. Molasses has always been a staple ingredient in my mom’s pantry just as it has been in mine. Have you tried my molasses bread? It’s the best bread you’ll ever eat!

I’ll try to describe the taste of Christmas to you – just for fun! To me, based on my upbringing and traditions, Christmas tastes sweet and warm. It’s inviting and friendly, it’s comforting and hearty, and it’s also homey and amateur. There’s no room for perfection in Christmas baking!

The taste described above would be the result of ingredients like cinnamon, ginger, cloves, nutmeg, and allspice; and of sugar and molasses too. Are you conjuring up the taste? If you’re having difficulty, then all you need to do is imagine the taste of these Cinnamon Ginger Cookies – or better yet, bake them in your home and you won’t need to use your imagination. You’ll know exactly what Christmas tastes (and smells!) like to me – even though these cookies do not have all of those spices, they still have the same effect.

I’m going to tell you all about this cookie recipe and how you can make it in your home this holiday season, but first, I want to tell you about what you can expect from Lord Byron’s Kitchen this Christmas. I know we’re getting closer to the big day, so it’s time to get to the cookie recipes! Before I get into today’s recipe, let me make mention of the three previous holiday confection countdowns that I just finished up this year.

Back in October, I kicked off the holiday season with a holiday recipe series called Lord Byron’s 12 Holiday Trifle Series and followed that up with a second series called Lord Byron’s 12 Holiday Breads and Loaves. Next was my 12 Squares and Bars Series, which was Volume 2 of that particular series.  

And now, I’m starting on this new series, which is the seventh annual instalment! I cannot believe that this is the seventh year in a row that I’ve shared Lord Byron’s 24 Cookies of Christmas! But, before we get to a list of ingredients and instructions for today’s recipe, let me tell you about this series and more!

LORD BYRON’S 24 COOKIES OF CHRISTMAS SERIES

Another holiday series, Lord Byron? Yes – why not!? Welcome, Dear Reader, to the fourth of my annual holiday recipe series for this season! This one is called Lord Byron’s 24 Cookies of Christmas – Volume 7! I will try to keep the recipes in this series quick and easy, just like in previous years. Even if a recipe looks complex, I promise you that it is not! My goal, as always, is to share recipes with you that are not too complex to whip up as a holiday treat for your family. 

Like every other holiday series I’ve shared over the years, this series will share a new recipe every day for the next 24 days – even on Saturday and Sunday! You might be asking yourself, how many Christmas recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to prepare the same holiday recipes year after year?

SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!

So, welcome, Dear Reader, to Lord Byron’s 24 Cookies of Christmas series! Even though this is the fourth series for this holiday season, you can always look back at previous years if you just cannot wait until the next recipe is published. Also, some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
• Baking Powder
• Cinnamon – Cinnamon is a spice created from the inner bark of the Cinnamomum tree.   The bark is dried until it curls into a roll known as a cinnamon stick.  These are ground into powder.  Commonly found in baked goods, cinnamon is an aromatic with a warming flavour.
• Ginger – Ground ginger is fresh ginger that has been peeled and dried before being ground into a powder.  It has a pale yellow in colour and has a pungent, spicy smell.  It adds a warming, spicy flavour to recipes.
• Butter – Make sure your butter is at room temperature!
• Sugar
• Molasses – This gorgeous, sticky, sweet concoction is basically just boiled cane sugar.  When baking, the best molasses to fancy molasses.  Stay away from dark or blackstrap molasses unless instructed otherwise.  Fancy molasses is a light molasses. 
• Egg – One large egg is all you need. Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
• Turbinado Sugar – It is sugar that has been partially refined, meaning that it retains some of the original molasses, which is what gives it that slight caramel flavour and colour.

HOW TO MAKE CINNAMON GINGER COOKIES

Beat the butter, sugar, and molasses together until well combined and creamy. Add the egg and beat to combine.
Next, add the flour, baking powder, cinnamon, and ginger. Beat on low speed until combined. Divide the dough into four equal portions and roll each portion into a 12-inch log. Wrap each log in plastic wrap and refrigerate for 30 minutes to chill.

In the meantime, measure the turbinado sugar into a shallow bowl and set aside. Line a baking sheet with parchment paper. Once the dough is chilled, preheat your oven to 325 degrees F. Working with one log at a time, depending on the size of your oven, cut a log into 1/2-inch slices. Place each cookie flat side down into the turbinado sugar and press lightly so that the sugar sticks to the cookie. Transfer the cookies to the prepared baking sheet with the sugar side facing up. Bake for 14 minutes.

Remove the cookies from the oven and allow them to rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack to finish cooling. While the cookies cool, slice, sugar, and bake the next log. Once all of the cookies are baked and completely cooled, transfer to a food-safe container or cookie jar.

LET’S TALK ABOUT MOLASSES!

There are basically three types of molasses – light, dark, and blackstrap. If you boil cane sugar once, you will get light molasses. If you boil it twice, you’ll get dark molasses. So, boiling it three times, must mean that you’ll get blackstrap molasses. Remember, the darker the molasses (blackstrap) the less sweet and more bitter it is.

Never use blackstrap molasses in a recipe unless instructed to do so by the author of the recipe. You can use light or dark without changing the taste drastically. There are also sulphured and unsulphured molasses. The difference between the two is that the sulphured molasses has been chemically treated with preservatives.

If you buy molasses to make these cookies and have lots left over, there’s plenty you can do with it. One of my favourite sources of recipe inspiration is Taste of Home. Here’s a list of 33 Amazing Molasses Recipes!

CAN I USE TREACLE INSTEAD?

Yes. In essence, treacle is the British version of molasses. It comes in two forms: light treacle or golden syrup, which is very similar to a light molasses. Black treacle is similar to blackstrap molasses, but is lighter in colour and not as bitter. I use unsulphured fancy molasses and black treacle interchangeably.

TURBINADO SUGAR

Turbinado, or raw sugar, is made from sugarcane. The crystals are also much larger than regular white granulated sugar. Do you need it? No. You can roll the cookie dough into turbinado or sanding sugar, often called pearl or decorating sugar.

You can skip the rolling in sugar part completely, but if you choose to do that, you will not end up with a glistening, shiny cookie like the one you see in the photographs. Do not attempt using regular granulated sugar as the granules are too small to hold up to the heat of the oven, so they will break down and melt.

STORING, PACKAGING, & FREEZING

When it comes to most cookies, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for a long time. Cookies will stay fresh in a cookie jar or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want one, two, or half a dozen, take them out of the container and place them in a single layer on a plate. Let them sit at room temperature for 5 minutes and they’re ready!

If you plan to freeze your Cinnamon Ginger Cookies, you certainly can! Pile them into a clean, food-safe container. The container must be freezer-friendly! You’ll want to ensure a very tight-fitting lid too. I use these quite often when freezing baked goods. I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that freshness locked in!  

You can freeze these cookies for up to three months. If you plan to give previously frozen cookies as a gift, I would lay them out on a wire cooling rack to thaw completely. Once thawed, pile into cellophane bags and tie with a ribbon, or stack in a cookie tin/box.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!