How to make it

  • Preheat oven to 350 degrees.
  • Line baking sheets with nonstick baking mats or parchment paper; set aside.
  • Whisk together flour, ground ginger, baking soda, and salt; set aside.
  • Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high until light and fluffy, about 2 minutes.
  • Add egg and egg yolk; beat to combine.
  • Add grated and crystallized ginger and continue beating until combined.
  • Add flour mixture, alternating with molasses, beginning and ending with the flour mixture. Continue beating until fully incorporated.
  • Cover and refrigerate cookie mix until firm; at least one hour.
  • Roll dough into 1-inch balls. Coat each ball with sanding sugar, and place on prepared baking sheets, 2 inches apart.
  • Bake, rotating pans once, until flattened and golden brown around the edges, about 10 minutes.
  • Cool on pans 5 minutes before transferring to wire racks to cool completely. Cookies may be stored in an airtight container at room temperature for up to 2 days.

Reviews & Comments 3

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    " It was excellent "
    brianna ate it and said...
    These sound delicious. I love crystallized ginger in cookies. I'll be making these for sure. High 5
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    " It was not good "
    tcpr ate it and said...
    I am so sorry. My screen reader wasn't reading the number on the ratings scale. I clicked on the first one, just to see if it would tell me the number and now it won't let me remove it. I made these today with my neighbor boy, and he loves them. Do you know how I can change my rating. Again, I am soooooo sorry.
    Was this review helpful? Yes Flag
    " It was not good "
    tcpr ate it and said...
    The neighbor boy loves to come over and cook.He's 2 1/2 years old. I think he will love making these this week. Thanks! Tanya
    Was this review helpful? Yes Flag

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