Ginger Quakes

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READY IN: 1hr 20mins
Recipe by ratherbeswimmin

Tish Boyle

Ingredients Nutrition


  1. Position oven rack in center of oven; preheat oven to 350°; line two baking sheets with parchment paper or foil.
  2. In a bowl, whisk together the flour, baking soda, ground ginger, cinnamon, and salt; set aside.
  3. In the bowl of an electric mixer, using the paddle attachment, beat the butter and brown sugar at med-high speed until light and creamy, about 2 minutes.
  4. Beat in the bacon fat, if using; add the egg and mix until blended, scraping down the sides of the bowl as necessary.
  5. Add in the molasses, ginger, and orange zest; mix until blended.
  6. At low speed, add the flour mixture, mixing just until blended.
  7. Place the turbinado or coarse sugar in a shallow dish or pie plate; roll the dough into 1-inch balls.
  8. Roll each ball in the sugar, coating it completely.
  9. Arrange the balls on the prepared baking sheets, spacing them 2 inches apart.
  10. Bake the cookies, one sheet at a time, for 8-10 minutes, until the edges are set and the tops are cracked but the centers are still soft.
  11. Transfer the cookies to a wire rack and cool completely.

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