Tooth shatteringly hard cookies with a hint of ginger. Eating them with strong coffee reminds me of the steamy night markets of Morocco.

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Recipe Summary

prep:
5 mins
cook:
12 mins
additional:
12 mins
total:
29 mins
Servings:
30
Yield:
30 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
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.

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  • In a medium bowl, mix together the butter, sugar, egg, and molasses until smooth. Combine the flour and ginger; stir into the molasses mixture until well blended. Drop large teaspoonfuls of dough about 3 inches apart onto the prepared cookie sheets.

  • Bake for 12 to 15 minutes on the top shelf of your oven. Reduce the oven temperature to 280 degrees F (137 degrees C). Allow the cookies to cool, then return them to a warm oven for 10 more minutes to dry out and become crispy.

Nutrition Facts

91 calories; protein 1.1g 2% DV; carbohydrates 14.2g 5% DV; fat 3.3g 5% DV; cholesterol 14.3mg 5% DV; sodium 130.6mg 5% DV. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
08/20/2010
4.5 stars - Not toothsplitting but very tasty! I was hoping for the hardness of the cheap gingersnap cookies that you can pick up at the supermarket but these turned out more chewy even after "rebaking" them to dry out. The amount of ginger was perfect; I love ginger so I will probably add more in the future. Molasses is super-expensive where I live overseas so 1/4 cup brown sugar and 1 Tbsp. water did the trick. No self-rising flour here so I added some baking powder. Will be making these again for sure! Great with a strong black tea. Read More
(3)
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/20/2010
4.5 stars - Not toothsplitting but very tasty! I was hoping for the hardness of the cheap gingersnap cookies that you can pick up at the supermarket but these turned out more chewy even after "rebaking" them to dry out. The amount of ginger was perfect; I love ginger so I will probably add more in the future. Molasses is super-expensive where I live overseas so 1/4 cup brown sugar and 1 Tbsp. water did the trick. No self-rising flour here so I added some baking powder. Will be making these again for sure! Great with a strong black tea. Read More
(3)
Rating: 5 stars
03/13/2013
Awesome ginger cookies! I made these as a quick and easy dessert to compliment a Moroccan meal I made. Easy and delicious! I was pleased with the little crunchy little chewy texture! Read More
(1)
Rating: 5 stars
05/27/2013
Very good! I added 2 teaspoons of Cardemom to it but besides that no changes. When I put them back in the oven to dry they were on a cookie rack so the bottoms would dry out as well. They were crunchy. And addicting! Don't balk at the amount of ginger. They are after all ginger cookies!!!! Read More
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