Crystallized ginger gives these spice cookies extra zip!

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Recipe Summary

Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 large cookie sheets.

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  • In a large bowl, cream the butter and sugar. Add egg white, and corn syrup; mix until fluffy. Stir in the crystallized ginger. Sift together the flour, baking soda, salt, cinnamon, ground ginger, and cloves; stir into the egg mixture. When dough starts to come together, mix with your hands to form a smooth dough.

  • Form dough into 1 inch balls and roll in white sugar. Place balls on a cookie sheet 2 inches apart, and press down with the bottom of a glass dipped in sugar. Bake in the preheated oven for 12 to 15 minutes, cookies should be golden brown. Let the cookies cool on the baking sheet for a few minutes before Moving to a rack to cool completely. Dip 1/2 of each cookie into confectioners' sugar for decoration.

Nutrition Facts

175 calories; protein 1.7g 4% DV; carbohydrates 24.9g 8% DV; fat 7.8g 12% DV; cholesterol 20.3mg 7% DV; sodium 111mg 4% DV. Full Nutrition
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Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/07/2004
Spice cookies are my favorite and this recipe is fantastic! The spices come out so flavorful! I've only made them once so far and had to tweak it since I had no corn syrup. I ended up adding 1/4 cup brown sugar instead and adding the whole egg. The texture came out delicately crispy and crunchy like a tea cookie and I loved it (I enjoy crunchy and crispy far more than chewy cookies). I'm not sure how the original recipe should come out but I liked the tweaked version so much I'll probably just make it that way. Read More
(47)

Most helpful critical review

Rating: 3 stars
04/21/2010
These were just ok. Came out a little dry. Was a great recipe for me to use up some of the stuff that I have in my pantry. Read More
(8)
60 Ratings
  • 5 star values: 41
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/07/2004
Spice cookies are my favorite and this recipe is fantastic! The spices come out so flavorful! I've only made them once so far and had to tweak it since I had no corn syrup. I ended up adding 1/4 cup brown sugar instead and adding the whole egg. The texture came out delicately crispy and crunchy like a tea cookie and I loved it (I enjoy crunchy and crispy far more than chewy cookies). I'm not sure how the original recipe should come out but I liked the tweaked version so much I'll probably just make it that way. Read More
(47)
Rating: 5 stars
11/23/2005
These are very good very different cookies. They remind me of a gingersnap but not as strong. I don't really even like gingersnaps but these are great--sort of a cross between a snickerdoodle and a gingersnap. I don't know--they're hard to describe but they're delicious. In my opinion the best way to do them is to place each ball of dough in the white sugar and press it down into the white sugar. This gives it more coverage with sugar and it looks more sparkly after cooking. I liked the look better without dipping in the powdered sugar afterwards. Read More
(43)
Rating: 5 stars
12/09/2006
So delicious and crispy! I didn't have any dark corn syrup so I did what another reviewer suggested using 1/4 cup brown sugar and a whole egg instead of the white alone. And somehow I managed to run out of baking soda without noticing so I used a heaping tsp. of baking powder. I also rolled them in turbinado sugar instead of white -- beautiful! These are the kinds of cookies that you have to keep eating because that wonderful ginger and spice flavor stays in your mouth. This recipe is definitely going to become a regular thing in my house! Read More
(33)
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Rating: 5 stars
12/14/2003
This was a great recipe and it tasted fantastic the first time I tried it. I made them originally for a Party but they tasted so good my husband insisted I took something else because he wanted them all! They have a really strong flavour and unlike some of the other recipes I've tried they came out the oven looking perfect. Read More
(21)
Rating: 5 stars
12/21/2006
Excellent! Made with 1 T light corn syrup and 1 T molasses (I was out of dark corn syrup). My husband rated these "the best ever"! Perfect for Christmas. Read More
(15)
Rating: 5 stars
11/09/2005
This is the perfect cookie. The spice blend is absolutely flawless and the texture is ideal. These cookies keep well at room temperature and do not go stale even with repeated opening of the container. I cannot think of a single improvement except perhaps to double the recipe when you make them. Read More
(14)
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Rating: 5 stars
08/29/2002
This cookie was a big hit at my office. They turned out very well even the first time and I found them to be easy and quick. Thank you! Read More
(10)
Rating: 5 stars
10/13/2002
I baked these cookies and filled the cookie jar over the holidays. They were a big hit. The combination of spices with the crystallized ginger makes for a crispy gingersnap-type treat. They didn't last long. Read More
(10)
Rating: 5 stars
12/20/2005
These are definitely among the best cookies I have ever eaten. I love the crystalized ginger for the extra zip and the texture is just the best light and crispy and melt-in-your-mouth. They are perfect just the way they are but since I love chocolate-covered ginger next time I might try dipping half the cookie into melted dark chocolate. Or I might roll out the dough and make ginger boys. Thanks J. Storm for sharing this wonderful recipe! Read More
(9)
Rating: 3 stars
04/21/2010
These were just ok. Came out a little dry. Was a great recipe for me to use up some of the stuff that I have in my pantry. Read More
(8)
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