When the temperature drops, who doesn’t need to eat more flour and butter? These are the perfect blend of spicy, sweet, salty goodness. Zack says they are like a meal!


2 cups all purpose flour
2 1/2 tsp ginger powder
2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp ground cloves
3/4 tsp salt
3/4 cup finely chopped crystalized ginger
1/2 cup unsalted butter at room temp
1 cup light brown sugar, packed
1 large egg
1/4 cup full flavor molasses (dark)
1/2 cup turbinado sugar


1. In a medium bowl, whisk together the frst six ingredients. Stir in crystalized ginger.

2. Beat butter and brown sugar in the bowl of an electric mixer until light and fluffy. Add egg and molasses and beat until blended. Add flour mixture and stir until just combined. Cover bowl and chill dough for 1 hour.

3. Preheat oven to 350 F. Grease cookie sheet with oil or butter.

4. Pour turbinado sugar into a small bowl. Roll dough into 1 inch balls. Dip top of ball into sugar and place on cookie sheet, 2 inches apart.

5. Bake for 11-12 minutes or until top looks cracked but is still soft to the touch. Leave on cookie sheet for 1 minute, then transfer to wire rack to finish cooling.

Makes 3 dozen.

3 Responses to “Ginger Spice Cookies”  

  1. 1 Sheri Delvin

    Hey Artie,
    I was just looking for a ginger cookie recipe and then I went here for the ricotta recipe and wow you posted a ginger cookie that uses crystallized ginger. I’ll make them this weekend. But how much crystallized ginger 3/4 tablespoon? Hi to the girls and Zack, Henry would love to have Naomi and Marina visit again!

  2. 2 arti

    Hi Sheri!
    Thanks for finding my typo :) It’s 3/4 cup of crystalized ginger. You will love these cookies! The original recipe called for a mixture of shortening and butter and I replaced all of it with butter only. I think the recipe would be just as good with a bit less butter – 1/2 cup instead of 3/4 cup. If you try that, let me know how they turn out!

  3. 3 Sheri Delvin

    Hey Arti,

    I finally had time to make these cookies – the perfect stormy day for a spicey ginger cookie. I used 1/2 cup butter as you suggested, but I only had 1/2 cup crystallized ginger. The cookies turned out great – kind of chewy, dark, fragrant and a little ‘naughty’ with the bite of the crystallized ginger. Next time I’ll use the full 3/4 cup of ginger.

    I’m making these for some of my cookie basket gifts for neighbors. Thanks for the recipe.

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