Fresh Ginger Cookies

Fresh Ginger Cookies

186 Reviews 21 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    1 h 45 m
Noel Lenhart
Recipe by  Noel Lenhart

“Somewhere between a molasses cookie and a gingersnap, these are especially good cookies.”

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Ingredients

Adjust Servings

Original recipe yields 30 cookies

Directions

  1. In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Roll dough into 1 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.
  4. Bake until edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.

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Reviews (186)

Rate This Recipe
Gillian
145

Gillian

I was looking for something like the chewy ginger-molasses cookies at Starbucks, and this recipe does the trick. Thank you! By the way, fresh ginger grates much easier if you freeze it first, and then use a microplane grater.

carrie8706
66

carrie8706

Excellent cookies. Even my mother liked them and she hates ginger cookies. I used McCormick ground ginger instead of fresh grated ginger and they turned out just fine.

APRILCAYE
58

APRILCAYE

LOVED them!!! I didnt want to wait the hour for the mixture in the fridge, so I threw it in the freezer for about 10 minutes. It seemed to work fine to harden the recipe enough to make the dough balls. Next time, I may cook them for longer in hopes that they will turn out cruncy rather than soft.

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Nutrition

Amount Per Serving (30 total)

  • Calories
  • 137 cal
  • 7%
  • Fat
  • 4.9 g
  • 7%
  • Carbs
  • 22.6 g
  • 7%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

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