Tooth-Splitting Gingernuts3 Reviews
- Prep: 5 min
- Cook: 12 min
- Ready In: 29 min
“Tooth shatteringly hard cookies with a hint of ginger. Eating them with strong coffee reminds me of the steamy night markets of Morocco.” - by Lisa Murphy
Original recipe yields 30 cookies
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
- 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.
- 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.
Amount Per Serving (30 total)
- 91 cal
- 3.3 g
- 14.2 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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 "reb..." See moreaking" 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."
"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 c..." See morerunchy. And addicting! Don't balk at the amount of ginger. They are, after all, ginger cookies!!!!"
Sugar Cookies III
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