Somewhere between a molasses cookie and a gingersnap, these are especially good cookies.
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.
Read MoreEhhh, 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.
Read More 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.
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!
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.
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!
*Wow*! I baked these for a friend, but I just ate one and they are SUPER~! The recipe is easy, they look pretty, smell good and taste great. Two thumbs up for sure. ps- I used oil instead of butter because she can't have dairy and they came out perfectly.
Here is the thing about these, you will have to make a double batch! I made the first batch just like the recipe and was excited but wanted MORE GINGER! I was making them for the holiday party and wanted them to really stand out. I used the 2 TBL of fresh ginger but also added 1 tsp of dried ginger that comes from a bottle. Also, to add more pep, I added some freshly ground nutmeg to the outside sugar that they are rolled in before baking. There was no stopping them from there! Gone, gone, gone! Repeat: Just they way they are deserves 5 stars, but don't be stingy with the ginger!
It is interesting if you look at all the photos of this cookie how different they all look. Mine came out pretty dark--thing is, because they are dark, it is hard to tell when they are done. The first sheet I put in I thought the cookies were underdone, so I left the second two batches in slightly longer. It turned out when the cookies on the first sheet completely cooled, they were still chewy, but the other cookies left in longer really hardened up and were crispy. I would set the timer for 10 minutes and keep checking them and err on the side of being underdone. Good cookie--I followed the recipe exactly. I thought maybe it would need extra spices, but it didn't. You could probably even up the ginger a bit.
/Update/ - I've made these cookies at least 200 - often in batches of 90. - since I first downloaded the recipe (about 4-5 years ago). My friends and co-workers love these cookies. The recipe is easily multiplied. I've won cookie contests and hearts with this recipe. - Peter
These cookies are very yummy, I personally like a lot of ginger so I doubled the amount of ginger and also added some cinammon, nutmeg and cloves. I never have molasses so I always use honey when I make these. A very good cookie and you almost don't have to feel guilty because ginger is so good for you!
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.
One of the best cookies. It was so simple to make and I froze it for 10 min. They came out perfect!
This is a very good soft ginger cookie. I did add ground ginger to the sugar I rolled them in and next time I will try adding chopped candied ginger. I love ginger and these are addicting. Everyone who has tasted them loves them.
Absolutely use the fresh ginger. These have made it to my "keeper" file. The fresh ginger and the molasses are a great combo. You won't be disappointed. Followed the recipe to a t.
These had were seriously delicious! The only changes I made were that I added a little bit more ginger than called for (heaping tablespoons instead of regular, so maybe 1/2 t. extra) and I sprinkled a little extra sugar on top directly after I removed the cookies from the oven. The recipe was very easy to make. I was short on time, so I didn't fold the dough together gently; I just mixed it with a regular mixer. The dough was in my fridge for about four hours instead of one. I baked the cookies when I got home and they were awesome! Thanks so much for the recipe!
These are so yummy! I didn't have molasses, so I subbed high quality maple syrup and some brown sugar & it still turned out great.
These cookies are awesome! Exactly what I was looking for. the only recommendation I would make is to either use light molasses or substitute half of the molasses with corn syrup if you use dark molasses. Otherwise the cookies have a pretty strong molasses flavor. This is fine if you like molasses, I just prefer to really be able to taste the ginger. But however you do it this recipe is excellent!
These cookies are delicious! They taste just like the ones from Starbucks too. Perfect consistency, and I love how strong the ginger flavor is.
These were delicious! I was craving ginger cookies, and after reading the reviews I decided to try them. Followed the recipe exactly and the whole family loved these. I will definitely make these again!!
Really delicious, nice chewy texture. Next time I could even add more ginger for a really zingy cookie!
Excellent!! I only had large crystal sugar (organic)- was leary of the results, but it melted fully in the cookies themselves and made for a great "cruch" on the outside (rolled sugar) to offset the softness of the cookie.
Amazing! Out of all the Christmas cookies we baked these were everyone's favorite! I wouldn't change anything with the recipe!
YUMMMMY PERFECTION!!! I followed this recipe exactly as written, and these cookies are the BEST!! Neither my husband, nor I, are that fond of gingersnaps due to the powdered ginger "bite", but the use of fresh ginger in this recipe is fabulous! We both love these cookies. They've quickly become our favorite. My cookies came out the perfect thickness (not too thin, and not too thick -- I hate cakey cookies--blech!), and they were soft, yet not too chewy. Perfect! Thanks for sharing this recipe! I've served these at a few parties, and everyone raves about the cookies and asks me for the recipe. TIPS: Chilling for the 1 hour is crucial, otherwise your cookies will be too thin/crispy. Also, I use about 1.5 tbsp of dough per cookie, and I roll them into "balls". I then roll into the sugar, then I flatten the balls "slightly". If you flatten them too much, you will get a flatter/crispier cookie. I re-sprinkle with some sugar as soon as the cookies come out of the oven. YUM! Also, if using "blackstrap molasses", I add in about 1/2 tsp - 1 tsp extra sugar into the dough mix, since blackstrap has a bit more bite to it than the other type molasses. To store, I keep the cookies in a metal cookie tin. If left uncovered on a plate, the cookies will harden.
Made these for the first time and they were gone in two days. I used a pampered chef cooking stone to bake the cookies and they baked perfectly. Definitely will make again and again.
Great cookies,just the right texture. I added 2tbsp more maple though and they were heavenly!
Absolutely delicious! The fresh ginger wasn't as hard to grate as I had anticipated. Using fresh ginger vs ground ginger adds A LOT more flavor. I won't go back to using ground ginger!
These cookies tasted like standard ginger cookies, but the fresh ginger added a little extra kick. This will be my new go-to ginger cookie recipe.
These cookies are fantastic! I replaced one of the cups of flour with whole wheat flour and they turned out great. Because I live at a high altitude I adjusted the baking time to 11-12 minutes. It was perfect.
Delicious! I didn't have molasses, so I used honey. I also zested some orange peels into the sugar used for the rolling part. A great combination. I need to improve on the cooking time though--little gooey. But, that's not the recipe but my oven.
Fantastic cookies. My wife doesn't even like ginger cookies. These were very gingery with a nice chewy texture and they looked pretty too :) I added two tsp of cinnamon and 1 tsp of allspice. Thanks!
These are delicious! Followed the exact recipe and they turned out wonderful!
These cookies are wonderful. I made them exactly as directed. They are crispy around the edges and soft and gooey in the middle. Every one who's tasted them, loves them. Thank you for posting.
These were so wonderful. I made them for a Holiday Cookie Exchange last year and everyone loved them (those who liked ginger). The cookie stayed moist for many days.
Very soft, almost cake-like, with great flavor. Great alternative to overly sweet chocolate chip and other cookies.
Awesome recipe!! these cookies are just perfect... they have the perfect consistency, the right amount of sweetness... it's already in my book of recipes. Thank u!
Really, really, really good. It goes without saying that this is not a recipe for people who don't really like a strong kick of ginger, but if you do, these cookies will disappear in a flash (as they did in my home).
These cookies were easy to make and were the perfect texture (crispy and chewy). They're great crowd pleasers. A couple people said they're just like the Starbucks Ginger Molasses cookies. I only had salted butter, so I cut out the salt. I'd like a bit more heat, so next time I'll add a bit more ginger. They also look prettier if you roll them in coarser sugar.
These were amazing! I followed the recipe exactly except that I didn't have molasses so I substituted some brown sugar and a little maple syrup. On the sugar coating outside, I used a coarse grain sugar mixed with a pinch of cinnamon, nutmeg, and dried orange peel. It didn't take nearly a cup of sugar to coat the cookies. Highly recommended recipe!
Recipe was easy to follow, although I only used about 1/3 C of sugar to roll the balls in and it was enough. The final product tasted just ok to my husband and I. It seemed like they were missing something. Overall, still good.
Delicious - chewy and very gingery. Only cooked them 10 minutes and that was just right. If you are not a big ginger fan you may want to cut back a bit, but overall they were wonderful!
Excellent cookie! I had some fresh ginger left over from an asian dish I was making and decided to go looking for a cookie recipe. Very glad I found this one! I made the cookies slightly larger - I used a 2 tbsp. measuring spoon - and ended up with 2 dozen. Baked just a bit longer too, about 18 minutes. They are best after they have cooled, since the flavors don't come out as well when they are fresh out of the oven. I also used the tip of freezing my ginger before grating on my mircoplaner. Worked great!
Excellent recipe. I would suggest giving them a few more minutes in the oven, they need about 3-5 more minutes in my opinion.
Wonderful flavor with the fresh grated ginger. I put the ginger in the food processor to save time. Quick easy and delicious!
I made a Gluten Free version, using the same measurements cup for cup with Red Mills' All Purpose Gluten Free Flour. I added 1/4 tsp xantham gum. I also subbed two heaping Tbl of powdered ginger for the fresh and the cookies were amazing! So easy! I should've been making these for years.
My husband and I like these cookies - the kids eat them, but they aren't disappearing as quickly as say choc chip cookies. I like the texture - soft in the middle, crunchier on the edges. I'm not big on sweets, so these are just right for me as they aren't overly sweet or sugary. This recipe is a keeper.
not enough ginger flavor. make sure to buy a bigger piece of ginger and use good butter. some weird flavor, possibly from the Anchor butter I'd bought in bulk at the deli counter.
These were really delicious. I used 2 tsp of ground ginger instead of the fresh ginger and honey instead of molasses. Everyone loved them!
I was looking for a simple, chewy ginger cookie recipe...AND THIS IS IT! They came out in the perfect round cookie shape, perfect golden-brown colour, neat little cookie cracks, and tasted heavenly. The outside was crunchy, but the insides are wonderfully fluffy and soft. The spicy aftertaste was the cherry on top. I love that the ingredients are simple, but uses fresh grated ginger. As I was making the dough, I was initially worried that it was too wet (so I added a few tablespoons of flour), but then let the chilling do the work. Afterwards, it was completely fine. Keeping this one for sure!
So disappointed. Not sure what happened, but they turned out completely flat and very crispy. Thinking they needed more flour, but very disappointed.
Maybe it was me? I used the ground ginger instead of fresh, just because that was what I had on hand. I've never found that it made a difference in cookies before, though. At any rate, my dough was very dry and crumbly - rather like a pie crust is after you cut in the shortning and before you add the water. I was expecting a dough like chocolate chip or sugar cookie dough. It rolled into balls easily enough, and the kids liked the cookies, so I guess that was the most important thing. I'll keep looking for the perfect ginger cookie recipe. Thanks, though!
I am not a fan of molasses, so I substituted honey. This probably made them a little chewier than the cookies most reviewers made, but I love 'em. And the ginger smells wonderful while it is being grated. Wonderful.
I found this to be a great cookie. Although I let the dough sit overnight in the refrigerator. Great flavor, I am very funny about the products I use, I fine unbleached flour makes a huge difference and I go to the Dutch Market (Amish) for eggs. Great recipe and will make it over and over again.
Thank you so much for this great recipe! What great, soft cookies! Fresh out of the oven they were chewy on the outside and soft/yummy on the inside. They keep so well, too! I didn't even use the fresh ginger, instead I used 1.5 teaspoons of ground ginger and drizzled in extra molasses and they still turned out really wonderfully.
Excellent ginger cookies, just like my Mom used to make when I was small . . . lots of good memories!! I used half molasses and half honey and I love them this way! This recipe is a keeper!
Substituted honey for the molasses and brown sugar instead of white. Also added one teaspoon each of nutmeg and cinnamon. End result was great! I love the taste but wondering how to make them a little less chewy and more crispy?
Not your typical "ginger cookie", I really like the original taste of the fresh ginger. Everyone loved them!
Wow! incredible cookies. I changed a few things. I used corn syrup (out of molasses) and substituted 1/4 C of the flour with almond flour (trying to use it more). I scraped an entire vanilla bean into the mix. I chopped fresh and candied ginger into supper fine dice (2-3mm). I left out the final roll in sugar. The husband went wild! He made absolutely obscene yummy noises and hoarded the rest of the lot before our son discovered them.
The flavor of these cookies was delicsious. However, I must have done something wrong, because mine came out more cakey and rounded. they were not flat and chewy like I had hoped. One small change was I rolled them in cinnamon and sugar instead of just sugar
Delicious!!! I have tried to make ginger/molasses cookies and they always end up flat, but these were perfect. Unfortunately I had to do without the molasses on my first batch and substituted brown sugar for the white sugar... still delicious and perfect.
This was an absolute hit!! I ended up making a second batch within a few days, they were so yummy. I have also tried making them without the baking soda (yes it was an accident) and they turn out large and flat and a bit crunchy on the outside, but still taste just as delicious. They also turn a rich golden brown that way. Just like having a recipe for ginder snaps as well as ginger cookies. I will be making it (both ways) again very soon.
Great recipe! My daughter picked up a piece of ginger at the grocery store and wondered what it was and what it was used for. We bought it and looked up a cookie recipe using fresh ginger. We had a lot of fun making this one, and eating it, too!
i followed the recipe exactly, and after an hour of sitting in the fridge the dough was still pretty liquidy. it was a pain in the butt to try to get it on the pan. next time i will use butter instead of margarine. however, the cookies taste great!
THESE ARE THE BEST GINGER COOKIES I HAVE EVER EATEN! I will never use powdered ginger again. I was a little low on molasses, so I supplemented with very dark organic brown sugar. Um um good!
I made these cookies for a Christmas party last year and they melted in your mouth! They didn't last long at the party and my 5 year-old daughter absolutely loved them. I will make these cookies every holiday from now on.
I think I found my family's new favorite cookie! They are the right mix of slightly crunchy and soft. The fresh ginger gives it great flavor without being harsh. The recipe is perfect just as it is, sooo easy to put together, wonderful result, and they look good enough to give as gifts. Note that the dough is soft so the chilling is a necessary step, but I couldn't wait an hour so I put the dough in the freezer for a few minutes and it was fine. Will definitely make again!
These are definitely as advertised being between a molasses cookie and a gingersnap both of which I've made. I was wanting to make gingersnaps but had fresh ginger to use so I went with this recipe. I have to admit they aren't what I was looking for but that is my fault not that of the cookies. They taste almost a little bitter to me. I got 41 cookies out of the batch and baked them for 12 minutes which almost had them burnt. The cookies are edible but the jury is out on whether I'd make them again. Thanks for the recipe though and I'm glad to venture out of my comfort zone.
Oh my goodness. This is the best cookie ever. Just chewy enough, not too spicy, not too sweet. I used ground ginger and a dash of cinnamon, but it's still amazing.
So very delicious! I upped the grated ginger to 3 TBS and added about a quarter cup of finely chopped candied ginger (use a bit of sugar from the recipe for chopping in the food processor). For the ginger "trifecta", I added powdered ginger to the sugar used for rolling the balls before baking. I love the chewy texture and the zing from the ginger and molasses. This one's a keeper!
These were fantastic -- great taste, slightly chewy with a little crunch from the sugar. Great ginger taste. Definitely a do-again.
Wow, yummy!!! The fresh ginger just makes it. These are great, crispy on the edges and soft in the center. I'll be making these for company this weekend! Thanks!
I made these for a cookie exchange and for my husbands work and they were a HUGE hit. Using the fresh Ginger instead of the powdered or candied makes this recipe fantastic.....I really recomend these cookies.
I doubled the recipe. The dough was marvelous -- to die for. Let me share my comments on the process before I tell you about the final product: * I did some control trays (ie per recipe) and a few experimentals (using ideas suggested by others in their reviews). One of the suggestions was to sprinkle water over the cookies before putting in the oven. This resulted in cookies stuck to the tin and thus broken cookies. I wouldn't do this if I were you. * I am not sure what the sugar added at the end (per some suggestions) is supposed to achieve other than adding calories and potential mess when eating. * I baked mine 10 min @ 150 Celsius on a fan oven (which is equiv to the temp suggested in the recipe). 15 minutes would have burnt my cookies to a crisp. * My exterior was beautifully cracked, but I am not sure I have achieved the right hardness on the shell of the cookie. * I am not sure the finished product (or at least 30 minutes out of the oven) is as good as the dough going in. Perhaps the cookies are better the next day??
Delish! In addition to chopped ginger, I also used a garlic press to crush ginger for the juice (keep the juice, find something else to do with the pulp). Added a 1/4-ish tsp of chipotle pepper for a little kick. Last, I also added crushed ginger to the sugar coating.
These didn't work for me. They turned out flat. Good taste though. They turned out more like ginger snaps for me.
Lovely flavor. I wanted to eat them all day long. I loved the idea of sprinkling sugar on cookies when then were straight out of oven
Really great! I didn't have butter on hand so I substituted oil, and I also added some cinnamon and all spice. Turned out really fragrant with a great texture. Will definitely make again.
I LOVE LOVE LOVE this recipe! I made it for my coworkers and not only did they finish a whole batch (there are only 6 of us), they all wanted the recipe. I really dislike cinnamon and it's hard to find a ginger cookie that doesn't call for it so thank you!!
These were amazing....really unique flavor!! If you just love ginger these are the cookie for you! I have to go back now and make several batches for Christmas. Thank you so much for sharing the recipe they were really really fantastic!! I had to use up some ground ginger and they were good so I cannot wait to make them again with some fresh ginger or some crystallized ginger.
I cut the sugar down to 3/4 cup, and these still turned out very tasty! Might be able to even get away with 1/2 cup, since they are rolled in sugar. Nice flavor of molasses and ginger. Chewy on the inside and crunchy on the outside.
Followed the recipe exactly as written and they came out perfect. On the second batch I baked them for 12 minutes to get them even softer. The only thing I noticed was how much the flavors mellowed after a day. To get that just out of the oven taste I just warmed them in a low oven for a few minutes. They also make a wonderful substitution for graham crackers for a cookie crust. I use just enough melted butter to keep the crumbs together. I have also used them in my peach crisp recipe.
These were pretty cookies. Made them with ground ginger instead of fresh. Perhaps itd be better if I hadnt done that but they were still good. Just not exceptional.
I had to use 3/4 cups more flour, and it tasted more like a gingersnap, which I don't like. Too much moasses. 'm never making this cookie again
These were awesome!! The only things I changed was that I used whole wheat pastry flour instead of white flour, I didn't roll in sugar and I put dough in freezer for about 10 minutes instead of in refrigerator for an hour.
