Spiced Ginger Cookies

November 10, 2010
0 Ratings
  • Makes 24
Author Notes

Some of our fondest memories are attached to our five senses.

The warm hug of your favorite aunt. The smell of freshly picked berries in summer. Glorious sunsets over the gulf spent with your spouse on a deep-sea fishing trip. The song which played during your first dance as husband and wife. The taste of gingersnap cookies shared with grandma at tea time. The latter is my memory of the moment. I loved sitting next to grandma as she poured cups of orange pekoe or earl grey tea, the perfect accompaniment to her store-bought gingersnap cookies. My grandmother was very advanced in her years, but sharp as a whip for the longest time. She told me many stories of people she knew, friends, former neighbors during our tea time. I'm thankful for our time together and often use these cookies as a token of gratitude. —midnitechef

What You'll Need
  • 1/2 cup room temperature butter
  • 1 cup sugar
  • 1/3 cup unsulfured molasses
  • 1 egg, beaten
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon Saigon cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons crystallized ginger, minced
  • 3/4 cup confectioner's sugar, set aside
  1. Beat the butter, sugar, and molasses until smooth. Add the egg and beat it until smooth again. Sift the dry ingredients, leaving out the confectioner’s sugar. Add the dry mixture to the butter and beat on low. Stir in the crystalized ginger just as the flour starts to disappear.
  2. Spoon the dough into 1 inch balls, then roll in the confectioner’s sugar. Place the balls on a greased cookie sheet, or silicone pad on a sheet, even parchment paper will work. Keep the cookies 2 inches apart.
  3. Bake at 350ºF for 8-9 minutes, you want the edge to be stiff and the centers to be set but soft. Let the cookies cool on the pan until firm then remove to a rack to completely cool. Store in airtight containers until ready to serve.

See what other Food52ers are saying.

  • Sylvia9000
  • midnitechef

2 Reviews

Sylvia9000 August 12, 2011
Great recipe. Really liked the black pepper. Nice crispy edge with a chewy centre. Highly recommend!
midnitechef August 16, 2011
Thanks Sylvia! When I bake these cookies I always have to double the recipe to share with friends, they love these too! I can't wait for this heat wave to go away so I can bake again.