Wednesday, December 22, 2010

My Best Ginger Cookies

I hesitate to share this recipe because I love it so much (and am therefore very protective), but I simply have to, because you'll love it so much.  It doesn't really need any further introduction, but I must give credit to The Joy of Cooking, which is the starting point for the quantities.

Ginger Cookies
yield: 5-6 dozen, depending on size

12 T unsalted butter, softened
1 2/3 c granulated sugar

2 large eggs
1/4 c dark molasses
1/4 c dark brown sugar
2 t lemon juice
1 t orange zest
1/2 t vanilla

3 3/4 c all purpose flour
1 1/2 t baking powder
1/2 t baking soda
1/4 t salt
4 t ground ginger
1 t cinnamon

1/2 c chopped crystallized ginger
1 T grated fresh ginger
granulated sugar, in a shallow bowl for rolling

Preheat the oven to 350F.  Line cookie sheets with parchment, or grease well.

In a stand mixer, or by hand, beat the granulated sugar with the butter until light and fluffy.  Add in the eggs, one at a time, then add the molasses, brown sugar, zest, lemon juice, and vanilla.  Combine the dry ingredients in a separate bowl and mix thoroughly.  Add into the butter mixture and mix until just combined.  Fold in the two gingers.

With a #40 scoop, or your favorite tablespoon measure, portion out the dough and drop it into the sugar.  Roll each piece until completely coated and rounded.  Flatten just a bit, then place on the cookie sheets about 1 1/2" apart.  At this point, the cookies can be frozen for up to one month.  Otherwise, slide into the oven and bake for 11 minutes (or longer if you like them crisp).


  1. My favorite cookie . I remember spending the night at this girl's house I wasn't so fond of because her mother made the best Molasses cookies ( Ginger ). I'm sure looking forward to these.
    Katie Pence

  2. Great story, and let me know how you like them, Katie! Aside from just eating them, my favorite thing to do is make mini ice cream sandwiches out of them with home made vanilla ice cream.