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Tooth-Splitting Gingernuts

Tooth-Splitting Gingernuts

  • Prep

    5 m
  • Cook

    12 m
  • Ready In

    29 m
Lisa Murphy

Lisa Murphy

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MMEIST99
3

MMEIST99

8/20/2010

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 after "rebaking" them to dry out. The amount of ginger was perfect; I love ginger, so I will probably add more in the future. Molasses is super-expensive where I live overseas, so 1/4 cup brown sugar and 1 Tbsp. water did the trick. No self-rising flour here, so I added some baking powder. Will be making these again for sure! Great with a strong black tea.

QAEDON
0

QAEDON

5/27/2013

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 were crunchy. And addicting! Don't balk at the amount of ginger. They are, after all, ginger cookies!!!!

Lori
0

Lori

3/13/2013

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!

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