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Total Time
22mins
Prep 10 mins
Cook 12 mins

These are great. Besides almonds, ginger is my favorite flavor, both in asian cooking and COOKIES! Hope you like these!

Ingredients Nutrition

Directions

  1. Set the oven at 350°.
  2. Have 2 baking sheets on hand.
  3. Sift the flour, baking soda, salt, ground ginger, and cinnamon.
  4. In an electric mixer, cream the butter and sugar until light and fluffy.
  5. Beat in the egg, followed by the molasses.
  6. With the mixer set on its lowest speed, beat in the flour mixture followed by the crystallized ginger.
  7. Roll the batter in your hands into 1-inch balls, then roll them in the sugar mixture.
  8. Set them on the ungreased baking sheets.
  9. Bake the cookies for 10-12 minutes or until they are crisp on the outside but a little soft on top.
  10. Cool the cookies on wire racks.
  11. Store in an airtight container.
Most Helpful

5 5

This is a wonderful cookie recipe. Very quick and easy to make. I dropped my cookie dough into muffin tins and they came out looking perfectly round...they didn't last long though!

5 5

You're right, they are pefect! I'm not a big fan of ginger cookies myself, I made these as part of my Mom's birthday dinner. I ended up leaving the entire batch at her house so as not to tempt myself at home. The cookies took on a sort of crackly appearance on top. I slightly underbaked the first batch, and slightly overbaked the second. I couldn't decide which I liked better because they are simply fantastic. You have converted me to a ginger cookie fan! Thanks!

5 5

I've made these for two years now and I love them. Mine have had a slight crackly appearance on top too. They are not fancy but they sure are tasty. I really like that they keep a softer texture.