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

Fresh Ginger Cookies

all-purpose flour

baking soda

salt

ginger

butter, softened

white sugar

molasses

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.


Preheat oven to 350 degrees F (175 degrees C).


Roll dough into 1 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.


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.


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.

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.

I love these cookies!  I have made this recipe about 20 times, so I thought I would share my tips.

1) I use dry ginger, but otherwise follow the recipe to the letter. 

2) Don't add all the flour mixture at once.  Sometimes it doesn't need it all and the dough will be too dry. 

3) The dough, when completed, should be uniform in colour and texture.  You should be able to pick it up with your hands and form it into a large ball without any cracks.  It should also not stick to your fingers.

4) Chilling the dough is paramount.  If the dough is not chilled enough, then the cookies will be too flat, won't form a crispy crust, and won't have the awesome cracks on the top.

5) I use a 1/8 cup measuring thingy to make all my dough balls exactly the same size (crazy?).  They cook for exactly 15 minutes at 350 in my oven.  The middle of each cookie will be raised, but will fall when it cools.

6)I prefer them a couple days old, but my G/F likes then best right from the oven.

I want to add some more detail on the look of the cookie.  Using a 1/8 cup ball, and cooking for 15 minutes, I get a cookie that is just over 1cm thick.  Every cookie has deep cracks (deeper than the picture).  I sprinkle sugar on them when they come out of the oven too.

If you cookie is too flat and lacks cracks, your dough was either too wet, or you didn't chill the dough enough. 

If the cookie has a rounded, puffy top, and the cookie tastes dry, then the dough had too much flour added to it.

Good luck!

Best giger cookies that I have ever had and I've made quite a few. I followed the recipe completely including the chill time.

Personally I loved these cookies. I thought they were really good. I am rating it a four based upon the all-around response I received from family some of whom thought there was too much ginger. Perhaps decreasing the amount of ginger and a slight increase in molasses would do the trick next time.

i was a bit doubtful at first, it seemed like a lot of ginger compared to other recipes, but these were excellent.  i'm very impressed and will definitely use this recipe a LOT!

This recipe makes flavorful perfectly chewy cookies. These were exactly what I was looking for to go with a little hot chocolate or mulled wine on a cold evening. I also added a teaspoon each of cinnamon and nutmeg to mine.

This is a favorite now! The sweet and spice and that tiny hot kick at the end of a taste are trademarks of this cookie. Simple enough that my sons (9 and 16 years old) have made it.

very tasty...especially after they sat for a few days. I also put vanilla icing on top...it definitely helped!

Ehhh these are very boring ginger cookies. The ones with cloves nutmeg and/or cinnamon (Ina Garten's ultimate ginger cookies minus the crystallized ginger if you're not a big ginger fan) are great! These are ok cookies in general but not good ginger cookies. Texture and other aspects of the cookie are good though.

fresh ginger cookies

Prep Time: 30 minutes

Cook Time: 15 minutes

Total: 1 hours, 45 minutes

Servings: 30

Cost: $0.84 /serving

Author : Noel Lenhart

Ingredients

Instructions

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