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Ginger Cookies by

Source: FoodNetwork

I used a full egg and it was fine. Also, could use another tablespoon of ginger preserves. These are fantastic!


2 1/4 c. flour
1 1/2 t. ginger
1 1/4 t. baking soda
1 t. cinnamon
1/2 t. allspice
1/2 t. ground mustard
1/2 t. salt
5 cracks black pepper
3/4 c. unsalted butter at room temperature
1/2 c. sugar
1/4 c. dark brown sugar
1 lg. egg yolk
1 t. vanilla
1/2 c. unsulphured molasses
2 tbl. ginger preserves


Whisk flour, baking soda, cinnamon, allspice, mustard, salt, and pepper together. Beat butter and sugar until fluffy. Add yolk and vanilla, beat 20 secs. Add molasses and ginger preserves, beat 30 secs. until light brown. Add all dry ingrediants and mix until well blended. Chill at least 25 minutes. Roll dough in balls. Coat balls in granulated sugar and refrigerate again for 25 minutes. This chilling is important because it will create the distinctive cracks you want in this cookie. Space the balls 2" apart on a lightly oiled cookie sheet. Bake 15 to 20 minutes at 375 degrees.

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