How to make Sugared and Spiced ginger cookies

A favourite recipe from Amy Nachtigall, owner of Sugared and Spiced

Makes approximately 12 cookies


  • 170 g butter, melted
  • 220 g brown sugar
  • 80 g molasses
  • 1 egg
  • 312 g flour
  • 5 ml (1 tsp) baking soda
  • 10 ml (2 tsp) ground ginger
  • 4 ml (1 tsp) cinnamon
  • 2 ml (1/2 tsp) salt
  • 5 ml (1 tsp) ground cloves
  • extra sugar for coating


Mix butter, sugar, molasses and egg together on low until well combined. In a separate bowl, stir together flour, baking soda and spices. Add flour mixture to butter/sugar mixture and stir just until incorporated. Scrape down the bowl. Place in airtight container and refrigerate overnight.

Preheat oven to 175 C (350 F).

Scoop out balls of dough and roll in sugar and place on parchment lined baking sheet. Flatten balls slightly.

Bake for approximately 15 minutes until edges are golden and centre appears crackled. Let cookies cool on baking sheet for five minutes before transferring to a wire rack to finish cooling.

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