-
-
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 198 calsOriginal recipe yields 18 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 198 calories; 8.1 g fat; 29.7 g carbohydrates; 2.1 g protein; 31 mg cholesterol; 270 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 207247 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...
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...
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.
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).