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Spice Cookies with Crystallized Ginger

"Crystallized ginger gives these spice cookies extra zip!"
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servings 174 cals
Original recipe yields 18 servings (3 dozen)


  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 large cookie sheets.
  2. In a large bowl, cream the butter and sugar. Add egg white, and corn syrup; mix until fluffy. Stir in the crystallized ginger. Sift together the flour, baking soda, salt, cinnamon, ground ginger, and cloves; stir into the egg mixture. When dough starts to come together, mix with your hands to form a smooth dough.
  3. Form dough into 1 inch balls and roll in white sugar. Place balls on a cookie sheet 2 inches apart, and press down with the bottom of a glass dipped in sugar. Bake in the preheated oven for 12 to 15 minutes, cookies should be golden brown. Let the cookies cool on the baking sheet for a few minutes before Moving to a rack to cool completely. Dip 1/2 of each cookie into confectioners' sugar for decoration.

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Read all reviews 45
  1. 54 Ratings

Most helpful positive review

Spice cookies are my favorite, and this recipe is fantastic! The spices come out so flavorful! I've only made them once so far, and had to tweak it since I had no corn syrup. I ended up addin...

Most helpful critical review

These were just ok. Came out a little dry. Was a great recipe for me to use up some of the stuff that I have in my pantry.

Most helpful
Most positive
Least positive

Spice cookies are my favorite, and this recipe is fantastic! The spices come out so flavorful! I've only made them once so far, and had to tweak it since I had no corn syrup. I ended up addin...

These are very good, very different cookies. They remind me of a gingersnap, but not as strong. I don't really even like gingersnaps, but these are great--sort of a cross between a snickerdood...

So delicious and crispy! I didn't have any dark corn syrup, so I did what another reviewer suggested, using 1/4 cup brown sugar and a whole egg instead of the white alone. And somehow I manage...

This was a great recipe and it tasted fantastic the first time I tried it. I made them originally for a Party but they tasted so good my husband insisted I took something else because he wanted ...

Excellent! Made with 1 T light corn syrup and 1 T molasses (I was out of dark corn syrup). My husband rated these "the best ever"! Perfect for Christmas.

This is the perfect cookie. The spice blend is absolutely flawless, and the texture is ideal. These cookies keep well at room temperature and do not go stale, even with repeated opening of the c...

This cookie was a big hit at my office. They turned out very well, even the first time, and I found them to be easy and quick. Thank you!

I baked these cookies and filled the cookie jar over the holidays. They were a big hit. The combination of spices with the crystallized ginger makes for a crispy, gingersnap-type treat. They ...

This is a nice-tasting cookie. I only had salted butter, so omitted the salt. I got 2 dozen cookies from this recipe. Baked the first dozen for 15 minutes; second dozen for 17 minutes which m...