ginger cookies

If you’re not afraid of ginger, then these are the cookies for you. They’re very potent, but oh so tasty, and absolutely perfect for the early days of fall. Mix up a creamy glass of Bull’s Milk to go with them and enjoy (I’m thinking that these might be the perfect cookies to leave for “Santa” this Christmas). This is straight out of the Barefoot Contessa at Home cookbook.

Be sure to chop the crystallized ginger finely enough so that you don’t get big chunks of ginger in your cookies (they can be a little assaulting to bite into when they’re too big!).


2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulphured molasses
1 extra-large egg, at room temperature
1 1/4 cups chopped crystallized ginger
sugar, for rolling cookies


Preheat oven to 350 degrees. Line 2 sheet pans with parchment paper.

Sift together flour, baking soda, cinnamon, cloves, ginger, and salt and then combine the mixture with your hands.

Beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the speed to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute.

With the mixer on low, slowly add the dry ingredients, then mix on medium speed for 2 minutes.

Add crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers.

Press both sides of each cookie in granulated suger and place on sheet pans.

Bake for exactly 13 minutes. The cookies will be cracked on the top and soft inside.

Let the cookies cook for a minute or two and the transfer to wire racks to cool completely.


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