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

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

137 calories; 4.9 g total fat; 18 mg cholesterol; 117 mg sodium. 22.6 g carbohydrates; 1.2 g protein; Full Nutrition

Reviews (218)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/11/2003
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 More
(168)

Most helpful critical review

Rating: 2 stars
12/21/2013
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. Read More
(6)
263 Ratings
  • 5 star values: 209
  • 4 star values: 39
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
12/11/2003
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 More
(168)
Rating: 5 stars
12/11/2003
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 More
(168)
Rating: 5 stars
12/23/2006
Excellent cookies. Even my mother liked them and she hates ginger cookies. I used McCormick ground ginger instead of fresh grated ginger and they turned out just fine. Read More
(68)
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Rating: 5 stars
07/26/2003
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. Read More
(61)
Rating: 5 stars
09/18/2011
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! Read More
(51)
Rating: 5 stars
09/08/2003
Best giger cookies that I have ever had and I've made quite a few. I followed the recipe completely including the chill time. Read More
(46)
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Rating: 4 stars
01/21/2006
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. Read More
(28)
Rating: 5 stars
12/22/2006
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! Read More
(25)
Rating: 4 stars
03/14/2007
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. Read More
(24)
Rating: 5 stars
12/24/2006
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. Read More
(18)
Rating: 2 stars
12/21/2013
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. Read More
(6)