Before your eyes, these ginger biscuits will be gone! They keep best in an airtight container and are delectably crispy and chewy.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 20 |
| Yield: | 20 cookies |
Ingredients
- 2 cups sifted all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground allspice
- 1 cup white sugar
- ¾ cup butter, softened
- 1 egg
- ¼ cup dark molasses
- ⅓ cup chopped crystallized ginger (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl; stir.
- Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat egg and molasses into creamed butter mixture. Gradually stir flour mixture into butter mixture until dough comes together. Gently fold in crystallized ginger.
- Roll rounded teaspoonfuls of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart.
- Bake in the preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 168 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 239 mg |
| Sugars | 13 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I added a bit more all spice
Was not able to roll this dough into balls. It was too sticky. Used spoon and dropped on baking sheet. As far as taste goes, include more ground ginger for a cookie with a real ginger taste.
Perfect amount of ginger and 10 minutes was just right amount of time for soft cookie with a perfect crust.
Very good, didn’t have candied ginger, I would try it with that added. I put a smidge less ginger, hubby thought it could use more. Nice soft and chewy.
I added a little bit of orange concentrate which was awesome. Good little cookie Quite spicy ( maybe i put in too much allspice not sure though thought I did just the 1/4 tsp) but overall looked fantastic and didn’t sink too much after cooling
Thank you Allrecipe !! You never fail me with your recipes
WARNING: The serving adjustment calculator is glitchy!! I adjusted it down to 15 cookies instead of 20 and it dropped the flour from 2 cups to 3 tablespoons! Adjust the serving sizes yourself. Do NOT use the calculator.
They spread so flat and ran into each other. They didn’t crack on the top. They taste OK but they didn’t come out very well. I followed the recipe exactly.
Amazing! I added an extra egg. Moist and phenomenal
A little more crisp than I’d anticipated, but a huge hit with family and friends. I think I’ll reduce cooking time by a minute or so next time.
The best! I was looking for a recipe with a specific texture and taste…this is it!!! LOVE IT! Thank you
I love candied ginger, and I love the Trader Joes triple ginger cookies. If you’ve had them, these are NOT as gingery. The texture and the flavor are nice, but they are on par with grocery store ginger snaps (and yes I made it the exact way the recipe called for). If you want more of a ginger kick, I would double the amount of candied ginger. You can taste the molasses in it as well, so if you aren’t a molasses fan, skip that. I enjoyed the rich flavor, but it might be why the ginger flavor was dampened for me…
I made this recipe exactly as written minus the candied ginger which I didn’t have. I’m not a big ginger and molasses fan but these cookies were absolutely delicious.
These were soooo easy to make! And, so very delicious, too. I hesitated to use the crystallized ginger but I’m so happy I did. It was a favorite cookie recipe of my MoM and by making them I took a delicious journey bac to my childhood,
Came out perfect! These are my favorite cookies. Only change was I used 1/2 cup butter and 1/4 shortening.
I made them as recipe called for and they are great, will make them again!
I used this recipe and prefer more of a bite and less sugar. I followed the recipe and they were ginger tasting but no bite and too sweet.
These cookies are simply the best, I added 3/4 cup of brown sugar as well and they are gewat????????
Very nice, light-tasting, moist ginger cookies. Don’t try to pick them up until they’ve cooled. Needed 12 minutes in my oven. Roll them in white sugar before you put them in the oven!
Didn’t have any crystallized ginger but made it just as the recipe says and they were amazing! When my oven didn’t keep up the temperature well, they didn’t crackle on the top. Still, good for eating and absolutely amazing with a cold glass of milk.
For the ultimate, try marinating the crystallized ginger in 1/2 cup of whiskey, scotch or rum.