Soft Ginger Cookies

Soft Ginger Cookies

Makes 12-18 cookies | 15 minutes prep | 30 minutes total


Dry Ingredients

  • 1½ cup (165 grams) / all purpose flour
  • ¾ cups (100 grams) / Susgrainable Flour
  • 1 cup (200 grams) / granulated sugar ½ teaspoon (2.5 grams) / baking powder
  • 2 teaspoons / ground ginger ½ teaspoon (2.5 grams) / baking soda
  • 2 teaspoons / baking powder ¼ teaspoon (0.75 grams) / salt
  • ¾ teaspoon / ground cinnamon
  • ½ teaspoon / ground cloves
  • ½ teaspoon / salt
  • Optional - ½ cup (100 grams) / granulated sugar set aside for decoration

Other Ingredients

  • ⅔ cup (150 mL) / vegetable oil
  • 1½ tablespoons (25 mL) / water
  • 3 large eggs


  1. Preheat oven to 350F (175C)
  2. Combine the dry ingredients from the previous section and set aside.
  3. Using a mixer, combine the butter and sugar until slightly frothy.
  4. Add the dry ingredients that were previously set aside. Mix until a smooth dough forms
  5. Scoop cookies to create 1.5 inch dough balls and roll until round
  6. OPTIONAL - roll dough balls in the sugar set aside for decoration
  7. Place on a lined baking sheet and press dough balls to half their height
  8. Bake for 12-18 minutes - cookies will darken slightly when done
  9. Allow to cool before digging in

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