These are some good, simple ginger cookies that ring of Christmas but taste good any time of the year, especially when you're having a craving for something a little less traditional than chocolate chip cookies. Here's the recipe:
2 1/8 Cups Flour
2 TSP ground ginger
1 TSP baking soda
2 TSP ground cinnamon
1/2 TSP ground cloves
1/8 TSP nutmeg
2 TBSP butter
2 TBSP apple sauce
2 TBSP milk
1 egg
1 Cup sugar
It's best to mix the "wet" ingredients in one bowl, then later add them to the "dry" bowl...because the ratio of dry to wet ingredients is more than in most cookies, so they'll come out too floury if you do all the mixing in the same bowl. Sprinkle some sugar on these cookies before you bake them for 10-11 minutes at 350 and they'll come out just the right amount of sweet. The good thing about these cookies is that they stay soft over time because of the apple sauce, this also means you don't have to use nearly as much butter as you do with other cookies!
Kitchen notes for Ginger Cinnamon Cookies
Cookie texture is mostly about fat temperature and bake time. Chilled dough spreads less; a minute less in the oven keeps centres soft after cooling. For bar cookies and granola bars, line the pan with parchment so you can lift the slab out cleanly before cutting.
Weekend breakfasts reward mise en place — measure dry mixes the night before when you can. Keep cooked items warm in a low oven while you finish the rest of the plate so everything hits the table together.
Seasonal spices bloom when warmed briefly in butter or in the oven’s first minutes of baking. Make-ahead doughs and batters can save holiday timing; label freezer bags with bake temperature and approximate minutes so guests are not waiting on guesswork.
Storage: wrap tightly once cool. Most baked goods freeze well for up to a month; thaw at room temperature, then refresh briefly in a warm oven if you want a just-baked edge.
Serving ideas: pair Ginger Cinnamon Cookies with a simple side that contrasts texture — something crisp if the dish is soft, or a bright salad if it is rich — so the plate feels balanced.
Food safety reminder: refrigerate perishable fillings promptly, and when reheating leftovers, bring them to a steaming hot temperature throughout.
Further reading: BBC Good Food baking guidance.