Spice Cookies with Crystallized Ginger

Spice Cookies with Crystallized Ginger

44 Reviews 2 Pics
J. Storm
Recipe by  J. Storm

“Crystallized ginger gives these spice cookies extra zip!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 3 dozen

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.

Share It

Reviews (44)

Rate This Recipe
imelda
42

imelda

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
41

CaseyH

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
32

CookieMama

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!

More Reviews

Similar Recipes

Big Soft Ginger Cookies
(3,676)

Big Soft Ginger Cookies

Triple the Ginger Cookies
(177)

Triple the Ginger Cookies

Ginger and Spice Cookies
(30)

Ginger and Spice Cookies

Eggless Ginger Cookies
(24)

Eggless Ginger Cookies

Spice Cookies
(15)

Spice Cookies

Ginger Snaps IV
(7)

Ginger Snaps IV

Nutrition

Amount Per Serving (18 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Big Soft Ginger Cookies

>

next recipe:

German Spice Cookies