Community Pick
Soft, Spicy, Heavenly Ginger Cookies
photo by Chef floWer
- Ready In:
- 25mins
- Ingredients:
- 14
- Yields:
-
40 cookies
ingredients
- 3⁄4 cup margarine, softened
- 1 cup white sugar
- 1⁄4 cup molasses
- 2 1⁄2 cups all-purpose flour
- 1⁄3 cup water
- 1 1⁄2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon nutmeg
- 1 tablespoon fresh ginger, chopped
- 1⁄4 teaspoon salt
- 3⁄4 cup raisins (optional)
- 2 tablespoons white sugar
directions
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
- Stir in the molasses.
- Mix the water and baking soda and stir.
- Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture.
- Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture.
- Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
- (The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]).
- Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake at 350°F for 10-12 minutes.
Questions & Replies
Reviews
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I am a huge ginger-lover, so this may be a little biased, but these are probably the best cookies I have even eaten! I used butter instead of margarine, but other than that I followed the recipe. The fresh ginger is really what makes these cookies so amazing. I would definitely recommend not putting in grated ginger instead of finely chopped ginger because the tiny chunks are phenomenal! Mine cooked for about 10-11 minutes (I made 3 batches) and are so pretty! They're crinkly and sparkly on the outside and wonderfully chewy on the inside! I love these- I'd give them 5,000 stars if I could!
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I'm one of those who "hates" ginger, so I made this for mom and grandma and they completely fell in love with these chewy, ginger-ey cookies, although my mom, who is a ginger fanatic said that she could do with even more ground ginger! I used butter instead of margarine, and honey instead of molasses. I also used the optional raisins, and since I was in a hurry, I added more flour (about 3 or 4 heaped tablespoons extra) to make the dough less sticky and easier to handle, instead of refrigerating. I also needed to use more than 2 tablespoons of sugar to roll them in... it just got sucked right in! :-) The baking time is perfect and in 12 minutes these cookies turned a lovely golden colour. The aroma wafting in my kitchen while these were baking was simply dreamy! Thanks pollen... this was a huge hit!
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Heavenly indeed! I made these cookies to give as Xmas gifts, and they were so scrumptious I had to wrap them up very quickly or DH (who "hates" ginger) & I would have eaten them all! I used a mixture of treacle and golden syrup instead of the molasses, and found chilling the mix for an hour before rolling was a very good idea. As Mallina says, the fresh ginger just makes these cookies! Now to make a batch for ourselves...
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These cookies are in the oven as i'm writing this so i don't know what they taste like yet. I changed the recipe quite a bit though(i tend to to that, by accident usually). What i changed was: -I halved the recipe -used butter, 1 tsp. of pumpkinseed butter, and 1 tbls. of jam instead of only butter -since i don't eat wheat, i substituted soy, brown rice, and buckwheat flour for the all-purpose flour -used baking powder instead of the baking soda (by accident-grabbed the wrong thing) -and did not used white sugar but substituted stevia extract instead (my mother cannot eat not much sugar) The cookies should be ready in a few minutes, just have to let them cool. when i try one, i will rate it!! UPDATE: i also threw in some flaxmeal for a little added fibre!! I just tried a cookie.... scrumptious!! they are soft and have a perfect amount of ginger!! I think the fresh ginger really added to the cookie, do not leave this ingredient out!!
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Tweaks
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Great recipe! I'm not vegan so I used 1 egg instead of 1/3 cup of water and the dough was perfect to use right away. I chopped up some crystalized ginger to use instead of the raisons. OMG perfect! I used a 1 oz ice cream scoop to dish out little balls of dough and dropped them on a plate of granulated sugar. I rolled them around in the sugar, then between my hands to make a ball. Then I plopped them on a cookie sheet. They spread out to make a soft chewy cookie oozing with gingery goodness! Yum!
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Extremely delicious! I also substituted butter for the margarine, and 2 eggs and a Tablespoon of water for the 1/3 c. of water, and 1 c. of whole wheat floor instead of all white floor. Made as a Christmas cookie, so I dipped 1/2 of each cookie, after baked and cooled, in melted white chocolate chips (melted for dipping, as said on package of chips). The local coffee shop makes a similar cookie that is dipped in white chocolate, tis where I got the idea. These are better because of the chopped fresh ginger. Soft inside crispy on the outside, sooo good.
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Wow! Very tasty. I used cane sugar instead of white sugar, and honey instead of molasses. I also added about 1/4 teasp. all-spice. The cookies turned out to be little too sweet for me, so the next time I'll definitely use less sugar. Though with a nice cup of espresso or herbal tee... hmmm... it's simply delicious!
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I made these cookies to use up some fresh ginger I had in the house, and I'm so glad I did! They were delicious--great amount of flavor but not overpowering. I baked them for 10 minutes and they were nice and soft. I also used butter in place of the margarine, and an egg in place of the water. Also, I accidentally used 2 tbsp of fresh ginger, and they were still delicious. Not too ginger-y at all. My batch made closer to 70 cookies, so I'm not sure if I made them too small, but they were decent sized. I'm sure I won't have a problem using up extra ginger anymore :)
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RECIPE SUBMITTED BY
pollen
Montreal, QC
i like to cook and i love to bake, and i love most of all to eat.