Spice Cookies with Crystallized Ginger

Spice Cookies with Crystallized Ginger

44
J. Storm 0

"Crystallized ginger gives these spice cookies extra zip!"

Ingredients {{adjustedServings}} servings 174 cals

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Nutrition

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  • 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

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Directions

  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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Reviews 44

  1. 53 Ratings

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imelda
10/7/2004

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 adding 1/4 cup brown sugar instead, and adding the whole egg. The texture came out delicately crispy and crunchy, like a tea cookie, and I loved it (I enjoy crunchy and crispy far more than chewy cookies). I'm not sure how the original recipe should come out, but I liked the tweaked version so much I'll probably just make it that way.

CaseyH
11/23/2005

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 snickerdoodle and a gingersnap. I don't know--they're hard to describe, but they're delicious. In my opinion, the best way to do them is to place each ball of dough in the white sugar and press it down into the white sugar. This gives it more coverage with sugar and it looks more sparkly after cooking. I liked the look better without dipping in the powdered sugar afterwards.

CookieMama
12/9/2006

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 managed to run out of baking soda without noticing, so I used a heaping tsp. of baking powder. I also rolled them in turbinado sugar instead of white -- beautiful! These are the kinds of cookies that you have to keep eating because that wonderful ginger and spice flavor stays in your mouth. This recipe is definitely going to become a regular thing in my house!