Ginger Spice Cookies The Entire Family Will Love

Ron NebreCookies, recipes

This dough is as versatile as it is delicious. It’s perfect for cool Autumn days with a cup of tea or coffee, or during the holidays cut into the shapes of little people. Enjoy them as is or decorate with a simple glaze.


    170 gm ¾ cup Mirage Margarine, room temperature
    75 gm ¼ cup Molasses
    215 gm ¼ cup Granulated sugar
    1 1 Egg, large size
    310 gm 2¼ cup All-purpose flour
    2 gm 1 tsp Baking soda
    2 gm 1 tsp Ground cinnamon
    2 gm 1 tsp Ground nutmeg
    2 gm 2 tsp Ground ginger
    pinch ¼ tsp Salt


  1. Pre-heat the oven to 325°F(160°C).
  2. In a large bowl, with an electric mixer, cream the Mirage Margarine on high speed for 3 minutes, until smooth and fluffy, scraping down the sides several times with a rubber spatula.
  3. Add in the sugar, molasses, egg and salt. Mix on medium for 6 minutes, scraping the bowl down several times with a rubber spatula.
  4. In a separate bowl whisk together the all-purpose flour, baking soda, cinnamon, nutmeg and ground ginger.
  5. Scrape down the margarine mixture with a spatula and add in all the contents from the flour bowl.
  6. Mix on low just until the dough is combined and even. Over mixing will make a tough cookie, so stop once the flour is no longer visible. Molasses can have different moisture levels depending on brand. This dough should not be sticky, so if it is too wet add a few more tablespoons of flour and mix until the dough is soft but does not stick to your finger when poked.
  7. Transfer the dough to plastic wrap and let rest in the refrigerator for 30 minutes. This allows the dough to properly hydrate the flour, and makes it easier to roll.
  8. Remove from the fridge and roll out onto a floured counter to about 1cm thick. Cut into any desired shape and place on a parchment-lined baking sheet.

  9. Place in the oven and bake for 8-12 minutes, or until the edges are golden and the centre no longer looks wet. Be sure to rotate the tray after 6 minutes of baking.
  10. Transfer the cookies to a resting rack and allow them to cool before eating or decorating.
    Enjoy the cookies as is or top with a thin or thick layer of lemon frosting.


  • This cookie dough works well as a gingerbread-person dough or as the construction materials for that a gingerbread house. Put together a royal icing to decorate and attach sprinkles as desired.