The Best Ginger Cookies Ever

This was one of the most popular cookies at my shop in Montpelier -- it's a molasses cookie with ginger aspirations. The crystallized ginger is the "chip" in the mix, and it adds a tang and a chew unlike any other ginger cookie. The cookie itself, without the additional ginger chunks, is crisp around the edges, chewy in the center, and full of exotically spicy flavor.
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2 cups unsalted butter, room temperature

2/3 cup granulated sugar

1 cup brown sugar, packed

3/4 cups molasses

2 eggs

4 1/2 cups all-purpose flour

2 teaspoons baking soda

2 tablespoons ground ginger

2 teaspoons cinnamon

1 teaspoon ground cloves

1/2 teaspoon nutmeg

1/2 teaspoon nutmeg

1 teaspoon white pepper

1 cup chopped crystallized ginger

1 cup sanding sugar

  1. Preheat oven to 350 degrees F. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, white sugar, brown sugar, and molasses until light and fluffy. Add the eggs, one at a time, incorporating well after each addition.
  2. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, salt, and pepper. With the mixer on low speed, gently add the flour mixture until just incorporated. Be very careful not to overmix. Fold in the crystallized ginger and chill the dough, covered, for a few hours or overnight.
  3. Using a large cookie scoop, scoop the cookies and dip them in sanding sugar so that they are completely coated. Place the cookies on a parchment-lined sheet pan, spacing them 2 inches apart to allow for spreading.
  4. Bake for about 15 minutes. The cookies will crack a bit but should still be soft in the middle. Place on wire racks to cool. Makes about 30 cookies.

Recipe and photo reprinted from the book Sugar Baby by Gesine Bullock-Prado, © 2011 by Gesine Bullock-Prado.


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