Triple the Ginger Cookies

Triple the Ginger Cookies

188

"These are a real pain in the butt to make, but they are worth it. The best ginger cookies I have ever eaten."

Ingredients

2 h 30 m servings 198 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 8.1 g
  • 13%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
  3. Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.
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Reviews

188
  1. 224 Ratings

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I hate to cast a negative vote among all the five-star ratings, but I thought the crystallized ginger in this recipe was too much! I like ginger, but biting into a small chunk of crystallized gi...

I have made this recipe twice in the last week. Wow! These cookies are good! Thank you, Laria. I did modify the recipe the second time I made them. In the first batch I used butter and follow...

These are fantastic!!! To make chopping the crystallized ginger easier, I used my mini prep food processor--did a beautiful job in just a fraction of the time. Will make again and again.