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Candied Ginger Cookie Shopping Tips
Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.
Candied Ginger Cookie Cooking Tips
Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.
Best Candied Ginger Cookie Recipes - Recipes
Yum! Love using spices in my baking and these cookies look delicious. Thanks for sharing - you have such a lovely blog!
Thanks for visiting Bhavani! Glad you like the blog - stop by anytime. Btw. love that cheeky profile pic of yours :)
I made these last week and they were delicious. They didn't keep their shape the way yours did and got really flat, but were delectable nonetheless. One of my intrepid housemates softened some vanilla ice cream, stirred a crumbled cookie in and re-froze it for us to try the next day. AMAZING! The cookie flavoured the ice cream so you got that ginger bite before you even got to some cookie goodness. Thanks again for sharing!
I'd like a pint of that cookie ice cream right now - sounds delicious. I've made ice cream sandwiches with this recipe before and they're unbelievably good. So glad I could visit your kitchen - even if only in cookie form via this recipe! The flattening could have to do with the temperature of your butter or the temperature of your dough when you scooped the cookies. It helps to chill the dough if it is too soft, before scooping. xo
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I followed recipe and my ingredients were fairly fresh, and my cookies were flat, and barely hold their integrity. The first batch I thought I made too small, so I made the balls a bit bigger and chilled the dough more. They seemed a little better, but still not fluffed up really and barely holding together even after more than 10 minutes in a well pre heated oven. Wonder why? And yes, I let them cool first. Taste is good, but I can't give them to anyone like this. :-(
One of my favorite things about these soft molasses cookies is the smell that fills the house when they're baking.
- Mix together all of the dry ingredients. Flour, baking soda, salt, and spices in a large bowl and set aside.
- Combine the sugar and butter. Melt the butter in a saucepan. Add the molasses and sugar to the melted butter. Mix the butter, sugar, and molasses together heat until the sugar is dissolved.
- Beat the butter and sugar. Add the butter and sugar mixture to the bowl of your mixer. Blend with the paddle attachment.
- Add the egg. Add the egg to the mixture and beat again.
- Add the dry ingredients. Stop the mixer, and then add the mixture of dry ingredients. Mix until the flour and spices are incorporated.
- Cover and chill the dough. Refrigerate the cookie dough for at least 30 minutes, or, preferably, for a few hours.
- Preheat the oven. Preheat the oven to 350℉. Line a few baking sheets with parchment paper.
- Make the cookie dough balls. Set up a bowl with sugar in it for rolling cookie balls. Using a cookie scoop or a teaspoon, form balls that are about an inch and a half in diameter. Roll into neat balls and then drop into the bowl of sugar.
- Bake. Bake for 8 to 10 minutes. You want the cookies to be puffed up with slightly golden brown edges. Set on a wire rack to cool.
FAQs and Expert Tips
The moisture from both the butter and the molasses can cause these cookies to spread. You can increase the flour if your dough is too flat. I have found that using a higher fat European butter does lead to a flatter cookie in this recipe.
There are two main difference between gingersnaps and molasses cookies. First, molasses cookies are chewy and gingersnaps are crispy. Second, gingersnaps usually have more ginger in the recipe than molasses cookies.
You can use either butter or shortening in this recipe. My Grammy always used butter flavored shortening, including in pie crust. I steer clear of hydrogenated oils, so I use butter.
- Candied ginger &mdash You can use finely chopped candied ginger in this recipe.
- Frosted &mdash I've included the recipe for frosting in the recipe card below if you want to make frosted molasses cookies.
Other Cookie Recipes That You&rsquoll Love
➽ Did you make this recipe? If you loved it, make sure you leave a 5 ★ review and a comment! I love to hear from you! Follow me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest.
Are You Familiar with Crystallized Ginger?
Crystallized ginger is a key ingredient in this cookie recipe, though you could certainly leave it out if needed or desired. (See recipe note.) You can find it at most grocery stores– it’s usually in the produce aisle but could also be found in the natural foods section or even by the dried fruit. Crystallized ginger is peeled and cut fresh ginger root that’s been cooked in simple syrup and dried out. Each little chunk has a crunchy sugar coating with a soft and chewy center, similar to a gumdrop candy. It’s tangy, spicy, and sweet.
- You need 1/4 cup very finely minced crystallized ginger. It’s potent, so we’ll use only 2 Tablespoons in the dough. Each cookie dough ball will take a light dip into the rest.
Have you tried my drop sugar cookies before? This recipe is adapted from it. In my recipe testing, I added lemon zest, lemon juice, and the spices. Since I added liquid (lemon juice), I increased the flour. The cookies tasted like little lemon cakes. They were very tasty, but I wanted more of that chewy-crisp texture. Since we now have lemon (an acid) in the dough, I swapped baking powder for a smaller amount of baking soda. The edges browned and crisped beautifully. I appreciate the detailed, yet easy-to-understand way Serious Eats explains things: baking soda raises a cookie dough’s pH, creating an alkaline dough.
Renowned pastry chef Stella Parks tells us:
“This weakens gluten, keeps cookies tender, and even speeds the Maillard reaction so that deeper flavors and colors develop in a shorter amount of time.”
Baking: a delicious science.
Candied Ginger & Sea Salt Chocolate Chip Cookies
I have this little crush on cookies. Not the coy kind of crush that lends itself to sweet little nibbles and quiet, playful stares. No, the kind that leads you into in a closet by yourself where you compulsively eat 15 cookies before coming to the realization of what just happened. Yeah, that kind of crush the 7-minutes in heaven type.
I also have a wee little crush on Joy the Baker. So when she posted a recipe recently for ginger walnut chocolate blondies, I started drooling all over the keyboard and simultaneously kneeling down of my computer with arms raised chanting, “All hail Joy! All hail Joy!” Or something like that.
And then I promptly scuttled off to the kitchen to figure out how to candy ginger and then pump it into cookies – bite-sized pillowy little clouds of butter-infused goodness. Come to mama.
It turns out candying ginger isn’t that difficult. DON’T LISTEN TO WHAT ANYONE ELSE SAYS.
All you need is some fresh ginger, sugar, water and patience.
Chop, boil, simmer, dry, and coat in sugar – it’s as simple as that.
Then throw the little gems into cookie batter and wait anxiously as they cook to perfection in the oven.
See that bite right there? Down there? It took all the self control in my cookie-loving body not to inhale that entire thing along with the other half dozen on the rack. I mean, candied ginger and sea salt chocolate chip cookies? COME ON.
If you’re a fan of ginger, you must make these cookies.
If you’re not a fan of ginger, you must make these cookies.
Trust me, you might just fall in love. My unassuming coworkers wolfed down the entire bag I set out in the break room with nothing more than a suspicious hot pink sticky note vaguely indicating what they were. Project mystery cookie drop, SUCCESS.
Note: Recipe updated 10/29/2019 for improved texture.
Italian Florentine Cookies are lace cookies made from chopped almonds with orange & vanilla. They are then sandwiched with chocolate and you get the most delicious cookies. Serve with hot espresso or coffee to transport you right to Florence, Italy. Crunchy and almost toffee-like, the flavor combinations are just perfect.
My husband is Italian and so we have a great love for Italy and have been fortunate to have been to many cities there many times. Lake Como and Florence are our favorite and so are Florentine cookies that originated there in the Renaissance period.
I recently posted a White Chocolate Florentine Cookies recipe (< click text for recipe). Perfectly festive for the holiday&rsquos, baby showers and weddings.
Our love of Florentines came about on one of our annual trips to Carmel-by-the-Sea in Central Coast California. Our favorite restaurant serves Florentine cookies and we just fell in love with them, so after many years of eating them, I finally have my own recipe.
Sometimes called lace cookies, Florentine cookies are made of finely chopped almonds with a hint of orange and vanilla, then either dipped or sandwiched with chocolate.
The dried orange is a delicious addition, as would many dried fruits. You can also leave it out and they will still taste good.
If you like to make your own dried/candied orange peel, here&rsquos the recipe:
2 cups granulated sugar, plus extra for rolling
3/4 cup water
- Cut the top and bottom off the oranges. Score the skin from top to bottom around the orange and peel. Cut the peel into strips, about 1/4 inches wide.
- Add water to a medium saucepan and bring to boil. Add the orange slices and blanch (boil) for 2 minutes.
- Drain, discard water and repeat 2 more times. This is to reduce the bitterness.
- In the same saucepan, whisk the sugar and the 3/4 cup water. Bring to a simmer over medium heat until the sugar dissolves and is simmering.
- Add the orange peels and reduce heat to continue to simmer until the peels are translucent, about 45 minutes. DO NOT STIR. This will produce sugar crystals, but you can swirl the pan if needed to move the peels around.
- Drain the peels onto parchment paper and discard the syrup.
- Roll the peels in the sugar and allow to dry on a rack for 4 to 5 hours or overnight.
- Store in an air tight container until needed.
When preparing the dough to make the cookies, make the balls as round as possible, this will make nice round cookies. The dough will spread as they bake.
To drizzle chocolate over the cookie, put the melted chocolate into a small ziploc bag. Snip of a very tiny piece of the corner and pipe over the cookie. This will allow you to get the perfect drizzle.
The recipe calls for peeled almonds, which isn&rsquot an easy thing to do so I have a post here on how to do that. Link> How to peel almonds.
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
Oh snap!! These are marvelous cookies. So much ginger flavor and the soft/crispy combo made me swoon. I made these as part of my Christmas baking for friends and neighbors. Pretty sure they’ll be the star of the package. Deelish. I made lemon icing to drizzle, but left it off. They are wonderful on their own. I didn’t have crystallized ginger on hand, but I did have fresh. I made my own crystallized ginger and woo hoo! I was definitely dedicated to making this recipe. Worth all the effort. Make these NOW. You’ll be glad you did.
I was never a ginger molasses cookie kind of person. But when I came across this recipe while missing a third cookie idea for Xmas baking, I thought, what the heck, it's 2020. Boy am I glad I did. The first time I made this I followed the recipe exactly. They disappeared in no time. The next time I modified it to 1/2 cup of crystallized ginger, 2 teaspoon of freshly grated ginger and 2 teaspoon of ginger powder. The result. absolute PERFECTION. I had to double batch both times to satisfy all the cookie monsters in my life. This recipe will be a must each holiday season now along with my cranberry pistachio biscotti! Many thanks.
Excellent cookies! I used dark molasses because that was only option in stores. I baked as others noted for 11 minutes and one tray at a time - crispy outside and perfectly chewy interior. For the crystallized ginger, I purchased a bag from trader joes and rough cut into small pieces using a pizza cutter.
First recipe came out very nice the dough tends to be dry and produced and crispy cookie. I used whole wheat pastry flour and increased the brown sugar and spices by a smidge. Second recipe I added 1 more egg because a there was a request for a softer cookie also even with the added spices so I added 1/4 tsp of white pepper. Success. Great recipe!
This nondescript little cookie is a big winner! Everywhere I serve them I am asked for the recipe. I have used 3/4 c raw cane sugar rather than the 2 brown sugars and it works just fine. I also like to increase the spices and ginger to up the flavor.
Love, love, love this recipe! I found it two years ago and has now become a family holiday favorite!
This was a good, basic soft gingerbread cookie. It has a good amount of ginger bite, but is still suitable for heat-sensitive little ones. I loved the chew of crystalized ginger. This went over well at our book club cookie exchange.
These cookies were delicious, but a question: I found the dough to be surprisingly dry, and after beating in the final addition of flour it was crumbly, rather than a cohesive batch of dough. I was able to shape the cookies into balls, and they baked up just fine, but wondered if anyone else had the same experience.
In love with these cookies! Better than Trader Joe's triple ginger cookies. Never thought that would be a possibility. Roll mine in Sugar in the Raw. nice little crunch.
AMAZING. Surprisingly moist, and full of gingery flavor.
Great recipe and a staple in my holiday cookie repertoire! Using dark molasses is yummy, and you don't need both light and dark brown sugar (just use a full cup of one or the other since dark brown sugar just has more molasses in it), and lastly roll the cookies in raw sugar. The larger granules add a nice crunch.
Is this recipe missing the egg in the ingredients list?
Fantastic cookies. Made as-written and with on-the-fly changes. Very friendly recipe to play with. Have even made (with adjustments) with addition of peanut butter, unsweetened coconut, fresh lemon zest, fresh ground pepper, and even more juiced fresh ginger. Still a big hit. Though, a little over the top.
I made this recipe with 1/4 cup graham flour, 1/4 cup brown rice flour, 1 cup white four, and 1 cup whole wheat flour. Then accidentally addded (2) 3/4 cups of dark brown sugar. I used 2 teaspoons of fresh ginger from a tube. And then I used candied ginger and just chopped into pieces instead of mincing. You know, in spite of all these changes the cookies were fantastic.
Excellent flavor. The sugary surface is nice to bite into and the crystallized ginger adds wonderful texture. But the overall cookie was a bit soft and more like ginger bread rather than a snap. Maybe I need to cook them a bit longer next time. There WILL be a next time!
I cant wait to make these cookies!
These are SO good. I followed the recipe to a T with the exception of using dark molasses. My husband couldn't stop eating them, and neither could I! These cookies are sinful. I will be making these a lot during the Fall months
I just made these. Super-yummy cookies. Even my picky husband liked them. All my kids closed their eyes with cookie love as they bit into this delectable and chewy cookie. Thanks for the recipe.
Winner. Make it exactly as written but use dark molasses instead of light and you will not be sorry. Best. Cookies. EVER. They sold like hotcakes at our school bake sale, and friends ask me for them every year.
These were great? For those of you who find chopping candied ginger to be time consuming try using your mini food processor. I sliced my chunks of ginger and then dropped them in the bowl with the 1/3 C of granulated sugar called for in the recipe for rolling the dough balls. Pulse on chop until you have them quite small. They are now coated with sugar and don't stick together. I also used a little more of all the gingers than called for. I have made this recipe vegan with vegetable shortening and with egg replacement. Works just fine.
These are yum. I've made them a bunch of times, and are always a hit among friends. I bake them for 11 minutes when I want them chewy, longer when I want gingersnaps. I also use chunks of candied ginger instead of crystallized, chopped in the food processor into a paste and added at the end of the wet ingredients instead of the dry. I also double the amount of all three kinds of ginger--the key to success with these guys. I've never had anyone complain that they were too gingery, but we like the spice.
These are absolutely delicious. I baked them one batch at a time for 11 minutes. They were a huge hit.
This recipe is my favorite for ginger cookies. In other recipes they're bready, bland and unsatisfying in the ginger dept. This one gives you spice, chew and crisp. I want t live off of these
The Best Ginger Cookies Ever
I take my ginger cookies very seriously. So when I say that these are the “best ginger cookies ever”, you should regard that as the highest praise. Seriously, these are the best ginger cookies I have ever put in my mouth. These ginger cookies are the perfect texture. Crispy on the outside, soft and chewy on the inside. Not too sweet. Not too spicy. It might seem weird that I wanted to bake or even eat a cookie after the holidays, but I was flipping through the January issue of Sunset and the teaser for the recipe was talking about how they didn’t really want to include this recipe in the issue, but they were so good the had to be added. I have to agree 100%.
1/2 cup chopped crystallized ginger
3/4 cup sugar
6 Tablespoons butter, room temperature
1/4 cup molasses
2 cups flour
2 teaspoons baking soda
1 teaspoon ground ginger
3/4 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
Sanding sugar (optional)
Add the crystallized ginger and 1/3 cup sugar to a food processor (you could use a blender for this step if you don’t have a food processor). Pulse until finely ground. Pour into a bowl.
Add the butter and 1/3 cup sugar to the food processor. (I don’t wash out the bowl.) Whirl until light and fluffy.
Whirl until light and fluffy.
Add the ginger mixture, molasses, and egg. Run until smooth.
In a bowl, whisk flour, baking soda, ginger, cinnamon, and nutmeg.
Add the flour mixture to the food processor and run until the dough comes together. Cover with plastic wrap and chill for one hour.
Roll the dough into 1-inch balls and coat in sugar. I used a mixture of regular sugar and sanding sugar. Place the balls 2 inches apart on parchment lined baking sheets. I got about 36 cookies out of this.
Bake in a preheated 350 degree oven for 12 to 15 minutes. Cool on a rack.
This recipe is from the January 2014 issue of Sunset magazine.
Soft and chewy with a crackled sugar crust, these ginger spice cookies have just the right balance of spices to please kids and adults alike.
- 2-1/3 cups all-purpose flour
- 2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1/8 tsp freshly ground black pepper
- 3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
- 1/4 cup plus 2 Tbsp granulated sugar
- 1/4 cup plus 2 Tbsp packed light brown sugar
- 1 egg
- 1/3 cup molasses, such as Grandma's Original
- 1/2 cup raw sugar (also called turbinado or demerara sugar), for rolling cookies
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and the granulated and light brown sugars until light and fluffy, about 2 minutes. Beat in the egg and molasses. Add the flour mixture and mix until combined. Chill the dough in the refrigerator until firm, a few hours.
- Meanwhile, preheat the oven to 350°F and set two racks in the centermost positions. Line two 13-by-18‑in baking sheets with parchment paper.
- Form tablespoons of dough into balls and roll in the raw sugar to coat generously. Arrange the dough balls about 2-1/2 in apart on the prepared baking sheets. Bake for 9 to 10 minutes, rotating the sheets from top to bottom and front to back midway through, until puffed and set. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
- Freezer-Friendly Instructions:The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
- Serving size: 1 cookie
- Calories: 97
- Fat: 4 g
- Saturated fat: 2 g
- Carbohydrates: 15 g
- Sugar: 9 g
- Fiber: 0 g
- Protein: 1 g
- Sodium: 70 mg
- Cholesterol: 14 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Candied Ginger Cookies / Copycat Tate's Ginger Zingers
(adapted from the chocolate chip cookie recipe from Tate's Bake Shop Cookbook)
To make these ginger cookies gluten-free, just like Tate's, simply substitute GF flour.
2 cups flour (all-purpose or gluten-free)
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
14 tablespoons unsalted butter
2/3 cup granulated sugar
3/4 cup packed dark brown sugar
1 teaspoon water
1 teaspoon vanilla
1 1/3 cups finely chopped crystallized ginger
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the flour, baking soda and salt, then set aside. In the bowl of a stand mixer, cream together the butter and both kinds of sugar on medium speed. Add the water, vanilla and eggs and mix until combined. On low speed, mix in the flour mixture then fold in the ginger (be sure NOT to over-mix the dough).
Drop the dough in 1-tablespoon mounds onto a parchment-lined baking sheet, leaving about 2 inches between (they spread quite a bit). Pat them just a little bit with your fingers to *slightly* flatten them (don't mash them flat). Bake 11-12 minutes or until the edges as well as the centers are golden brown. Remove from the oven and let the cookies cool on the sheet for 1-2 minutes, then transfer to a wire rack to cool completely. Makes about 3 1/2 dozen 3-inch cookies.
Ginger Spice Cookies
This recipe, a signature cookie at our Norwich, VT Baking Education Center, is a favorite of our marketing program manager, Julie Christopher. "The combination of molasses, ginger, cloves, allspice, and cinnamon dances in your mouth and leaves a lasting impression," she says.
The diced crystallized ginger and sparkling white sugar are must-haves for optimal results, and Julie recommends preparing the cookie dough a day ahead of when you plan to bake the cookies, allowing the flavors to blend and enhance one another.
- 2 1/4 cups (269g) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon allspice
- 12 tablespoons (170g) unsalted butter, room temperature
- 1 cup (213g) light brown sugar, packed
- 1 large egg
- 1/2 cup (92g) finely diced crystallized ginger
- 1/4 cup (85g) molasses , for coating
In a small bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
In a separate large bowl, beat together the butter and brown sugar until light and fluffy.
Beat in the egg, crystallized ginger, and molasses.
Add the dry ingredients, beating gently until evenly blended.
Cover the bowl and chill the dough for a minimum of 10 to 15 minutes overnight refrigeration is preferable, if you have the time.
Preheat the oven to 400°F. Lightly grease two baking sheets, or line with parchment paper.
Shape the dough into 1" balls, and roll each ball in sparkling sugar.
Place the balls of dough 2" to 3" apart on the prepared pans.
Bake the cookies in the center of the oven for 10 to 15 minutes, until they're golden and set.