Make Ahead
My Ginger Cookies
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15 Reviews
Aditi
May 19, 2020
I made them, and they tasted great. I did make a few changes due to lack of ingredients and just because: used date syrup instead of molasses, used half whole wheat flour, left out the crystallized ginger, and added 1/4 tsp each of clove and white pepper powder. I thought I made 1-inch balls, but got about 25 cookies. I baked them for 12+ minutes, but none of them seemed to deflate, so I wasn't sure if they were done or if I was overbaking them. They turned out very soft, so probably next time I will bake them for a few more minutes longer.
latkelet
May 4, 2020
These were fantastic! Restricted to my quarantine pantry, I replaced the flour amount with 80/20 split of a gluten-free all-purpose blend and buckwheat flour; vegan baking stick for the butter, substituted blackstrap molasses mixed with corn syrup, and used turbinado instead of granulated sugar. I rolled half the dough balls in more turbinado, half in more ground ginger. Loved them. Alice Medrich has an amazing palate.
judy
October 7, 2018
I generally use blackstrap molasses or sorghum. And will double the ginger as well as put in chopped chrystalized ginger. I am a ginger fan, and I like my molasses bold. But the base seems to be pretty good.
mstv
October 1, 2015
I made these with the 2 1/4 cups of flour and 1/4 cup molasses and they were great! Delicious ginger flavor. I have a similar recipe that is more of a ginger molasses spice cookie. This is more of a ginger cookie. Will definitely make again. I didn't follow the guideline of 15 grams per cookie dough ball - I thought the 1 inch cookie dough balls were more like 28-30 grams.
Beth100
October 1, 2015
Perhaps someone with the printed cookbook could check if it's supposed to be 1 or 1 1/4 cups of flour?
Karen K.
September 29, 2015
But the recipe Dona found on the website calls for only 2 cups flour. It must be a different recipe?
Dona
September 28, 2015
I found this recipe on Alice Medrich's website. I calls for 1/4 cup unsulphured molasses.
Ingredients
2 cups (9 ounces) unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground allspice
¼ teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and still warm
¼ cup unsulfured mild or full-flavored molasses (not Blackstrap)
½ cup (3.5 ounces) granulated sugar
1/3 cup (2.33 ounces) packed brown sugar or light muscovado sugar
2 tablespoons finely minced fresh ginger
1 large egg
¾ cup (4 ounces) ginger chips or crystallized ginger, cut into ¼ -inch dice
About ½ cup (3.5 ounces) Demerara or turbinado sugar or ¼ cup (1.75 ounces) granulated sugar for rolling
Ingredients
2 cups (9 ounces) unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground allspice
¼ teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and still warm
¼ cup unsulfured mild or full-flavored molasses (not Blackstrap)
½ cup (3.5 ounces) granulated sugar
1/3 cup (2.33 ounces) packed brown sugar or light muscovado sugar
2 tablespoons finely minced fresh ginger
1 large egg
¾ cup (4 ounces) ginger chips or crystallized ginger, cut into ¼ -inch dice
About ½ cup (3.5 ounces) Demerara or turbinado sugar or ¼ cup (1.75 ounces) granulated sugar for rolling
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