Tooth-Splitting Gingernuts

3

"Tooth shatteringly hard cookies with a hint of ginger. Eating them with strong coffee reminds me of the steamy night markets of Morocco."

Ingredients

29 m servings 91 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
  2. In a medium bowl, mix together the butter, sugar, egg, and molasses until smooth. Combine the flour and ginger; stir into the molasses mixture until well blended. Drop large teaspoonfuls of dough about 3 inches apart onto the prepared cookie sheets.
  3. Bake for 12 to 15 minutes on the top shelf of your oven. Reduce the oven temperature to 280 degrees F (137 degrees C). Allow the cookies to cool, then return them to a warm oven for 10 more minutes to dry out and become crispy.
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Reviews

3
  1. 5 Ratings

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4.5 stars - Not toothsplitting, but very tasty! I was hoping for the hardness of the cheap gingersnap cookies that you can pick up at the supermarket, but these turned out more chewy, even afte...

Awesome ginger cookies! I made these as a quick and easy dessert to compliment a Moroccan meal I made. Easy and delicious! I was pleased with the little crunchy little chewy texture!

Very good! I added 2 teaspoons of Cardemom to it, but besides that, no changes. When I put them back in the oven to dry, they were on a cookie rack so the bottoms would dry out as well. They ...