• 4 Ratings

Ginger is the key flavor player in these crisp and spicy cookies!

Source: Better Homes and Gardens


Recipe Summary

20 mins
2 hrs
10 mins at 350°
about 60 cookies


Ingredient Checklist


Instructions Checklist
  • In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in brown sugar until fluffy. Beat in molasses and egg.

Instructions Checklist
  • In a medium bowl, stir together flour, baking soda, ground ginger, and salt. Beat as much of the flour mixture into the butter mixture as you can with the mixer; stir in any remaining flour mixture. Stir in crystallized ginger and fresh ginger. Wrap dough in plastic wrap and chill in the refrigerator for 2 hours or until easy to handle. (Or, chill up to 24 hours. If dough becomes too stiff, let stand at room temperature for 20 to 30 minutes before using.)

Instructions Checklist
  • Shape dough into 1-inch balls. Place balls, 2 inches apart, on ungreased cookie sheets. Bake in 350 degree F oven for 10 minutes or until browned and set. Cool on wire racks. Store in airtight container for up to 3 days or freeze up to 1 month. Makes about 60 cookies.

Dietary exchanges:

1/2 other carbohydrate.

Nutrition Facts

60 calories; total fat 3g; saturated fat 2g; cholesterol 10mg; sodium 89mg; carbohydrates 9g; fiber 0g; protein 1g.


4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0