Ginger Cookies

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toni1948

Senior Cook
Joined
May 4, 2004
Messages
266
Ginger Cookies

Ingredients:

3 Cups AP Flour
1 Cup Whole Wheat Flour
1 Tbsp Baking Soda
2 tsp Baking Powder
1/2 tsp Salt
1 Tbsp Ground Ginger
1 1/2 tsp Cinnamon
1 1/2 tsp Allspice
1 1/2 tsp Nutmeg
1 1/2 tsp Cloves

2 Sticks of Unsalted Butter
1 Cup White Sugar
1/2 Cup Brown Sugar
1/2 Cup Molasses
1 1/2 tsp Grated Fresh Ginger
2 Large Eggs

1/2 - 1 Cup of White or Raw Sugar

Method:

Mix flours, baking soda, baking soda, salt, spices in a large bowl and set
aside. Mix thoroughly using a whisk.

Eggs and butter should be at room temperature. (Butter may feel cool, but
should be bendable). Cream butter with white and brown sugars. Beat until
light and fluffy. Add eggs, one at time, making sure each one is
incorporated.
Add Molasses and grated ginger.

Gradually add flour mixture, on low speed. Stop mixer once flour is
incorporated. This is a thick and stiff dough, but sticky to the
touch. Refrigerate
the dough for at least an hour or until the next day if you desire. I
wrapped mine in foil and placed it in a ziploc bag until I was ready
to bake them.


Preheat Oven to 350 degrees

Roll the dough into small balls, (you can use a Tbsp) and dip the tops in
sugar and place on a baking sheet, 2 inches apart.
Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked.
Bake longer for crispy cookies, less time for chewy cookies. Start checking
after 10 minutes. Cool on wire racks.

Makes approximately 5 dozen cookies.

I used a KitchenAid Pro 5 Plus Stand Mixer for these cookies.
 
They turned out to be a soft gingery cookie, so next time I will leave them in the oven a little longer. This was my first attempt at baking Ginger Cookies, and I like the intensity of the spices.

They taste great with a cup of hot tea. Hope you like them. Ginger is a good remedy if you're having a little upset stomach.
 
I absolutely love ginger cookies, and this recipe looks pretty good. Very detailed, is this your own recipe? If so, congrats!
 
I reviewed a lot of recipes on the net, and came up with my own. I like the punch of the grated fresh ginger. I wrote the recipe exactlly how I made it because I thought it would be easier if someone wanted to try it. I purposely wrote it for someone who had never baked cookies before.

There are so many recipes out there that assume you have a certain level of knowledge. I didn't want a new baker to be intimidated by the recipe.
 
These cookies are even better if the batter has been refrigerated for a few days. I like the texture even better than if they are baked off within 48 hours after they're prepared.
 
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