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Rating: 4.72 stars
25 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Nancy Caverly gave her grandmother's recipe for ginger molasses cookies a little makeover--reducing the butter and adding crystallized ginger for a spicy jolt.

Nancy Caverly
Source: EatingWell Magazine, November/December 2008

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Recipe Summary

total:
1 hr 30 mins
Servings:
36
Servings:
36
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well.

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  • Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger.

  • Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.

  • Preheat oven to 375 degrees F. Lightly coat 2 baking sheets with cooking spray.

  • Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.

  • Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.

Tips

Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.

Nutrition Facts

79 calories; protein 0.9g; carbohydrates 15.9g; dietary fiber 0.2g; sugars 9.7g; fat 1.5g; saturated fat 0.9g; cholesterol 8.6mg; vitamin a iu 73.6IU; folate 20.9mcg; calcium 9.8mg; iron 0.5mg; magnesium 7.2mg; potassium 43mg; sodium 106mg; thiamin 0.1mg; added sugar 9g.
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Reviews (7)

Read More Reviews
25 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/19/2012
Perfect w/ Modifications After reading the other reviews I made some modifications to the recipe--added an extra egg white and cut the sugar to 3/4 cup in the cookies. I also substituted 1 teaspoon ground ginger for the crystallized ginger bits since I couldn't find any at the store. And last I refrigerated the dough overnight to help it solidify more. The result was awesome! The cookies are crispy on the outside and slightly chewy inside and have a strong bite with a touch of sweet. I'm very glad I used less sugar. More would have overpowered the ginger flavor and made them sugary-bland. But overall a solid holiday cookie! Pros: Quick easy gingery Cons: None Read More
Rating: 5 stars
10/31/2011
Taste is great and the recipe is easy. The only problem I had (maybe I did something wrong?) was the dough was really crumbly. After I refrigerated it I had to add about 1 - 2 T of milk so the dough could be formed into balls. Read More
Rating: 5 stars
10/30/2011
Absolutely wonderful! Read More
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Rating: 5 stars
07/07/2013
Chocolate Chip Cookie Girl Turned Traitor Wow. I used to think chocolate chip cookies were the bomb. Step aside tradition because these beauties just took first place! These taste good any time of the year but are warm and spicy; I recommend them during the colder months. However if it is tending towards summer they are really quick to bake and amazing chilled with a glass of milk. 1 cup of sugar is overkill in these cookies. If you don't enjoy knock-your-nickers-off sweet you can let the molasses and sugar coating take care. I'd recommend less than 3/4 c sugar in the batter. Roll the dough in large grain sugar to enjoy a prettier more twinkly cookie. Pros: sweet quick to bake visually appealing Cons: Too much sugar yet addictively delicious! Read More
Rating: 4 stars
12/04/2014
These are by far the BEST ginger cookies I have ever had! However my dough was quite dry so I added another 1/4 butter and 3 tablespoons of milk. They turned out fantastic. I'm fighting against going for #5 right now! Read More
Rating: 5 stars
12/21/2013
Most excellent and easy to make Read More
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Rating: 5 stars
10/29/2011
I just made these and oh my.... they are fabulous! Read More
Rating: 5 stars
02/10/2012
These cookies lived up to their name The candied ginger is a wonderful ingredient. Everyone in my house devoured these and asked when I was going to bake them again. I measured carefully but the dough was extremely crumbly and not formed in the mixer. I usually bake things by recipe faithfully the first time and then adjust but this time it was so wrong looking that I added another large egg. It seems from other reviews that I might not have had to do that after refrigeration but they turned out so great I'm afraid not to do exactly what I did the first time! Pros: spicy addictive Cons: addictive Read More
Rating: 5 stars
10/30/2011
The batter was very dry and crumbly so I added an extra egg white. The smell is fantastic. If you like ginger this is a keeper. The only thing I would like to see is a reduction in the amount of sugar in the recipe. Read More