-
-
My review
Triple the Ginger Cookies
Laria Tabul
"These are a real pain in the butt to make, but they are worth it. The best ginger cookies I have ever eaten."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 30 m servings 198Original recipe yields 18 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
- Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 232278 Ratings
-
-
-
-
-
Most helpful positive review
10/31/2007
I have made this recipe twice in the last week. Wow! These cookies are good! Thank you, Laria. I did modify the recipe the second time I made them. In the first batch I used butter and follow...
Most helpful critical review
10/14/2002
I hate to cast a negative vote among all the five-star ratings, but I thought the crystallized ginger in this recipe was too much! I like ginger, but biting into a small chunk of crystallized gi...
Most helpful
Most positive
Least positive
Newest
10/14/2002
I hate to cast a negative vote among all the five-star ratings, but I thought the crystallized ginger in this recipe was too much! I like ginger, but biting into a small chunk of crystallized gi...
10/31/2007
I have made this recipe twice in the last week. Wow! These cookies are good! Thank you, Laria. I did modify the recipe the second time I made them. In the first batch I used butter and follow...
2/10/2002
These are fantastic!!! To make chopping the crystallized ginger easier, I used my mini prep food processor--did a beautiful job in just a fraction of the time. Will make again and again.
4/2/2006
Thanks for this delicious recipe - it was exactly what I wanted in a ginger cookie. If you keep your ginger root frozen, you can grate it quickly without peeling it because the skin falls to th...
12/21/2005
AMAZING! I wanted to ensure they would be crunchy and chewy so I added 1/4 c more butter and decreased baking soda to 1 1/2 tsp. Theese are the best Ginger cooies ever.
1/9/2007
As much as I REALLY like ginger, I made sure that I chopped the crystallized ginger into very small pieces. I really do think these are the BEST ginger cookies that I have EVER eaten, and I'm al...
10/22/2005
YUMMY!!! These are wonderful! The grocery store near me ran out of crystallized ginger (available in the baking aisle near the candied cherries for fruit cake). I ended up tripling (actually pro...
5/16/2002
Dee-lish-us!!!The prep isn't bad for such a great product. I even rolled to cookie balls in turbinado sugar before baking (makes a great sweet crunch).
5/28/2007
These were wonderful! Crispy outside, soft and chewy inside, and very, very "gingery". My kids said they were the best cookies they've ever had. They don't spread much as they bake, so you ca...