I've enjoyed these often since their 1998 Sunset Magazine debut. They're super easy to make, and actually keep longer than the recipe says. They have a definite gingery bite but are not too "hot" to enjoy--even kids like them. In fact, they're great for children--they don't crumble, and there's no messy frosting or stain-prone chocolate. They travel extremely well as they can be stacked, and they don't break due to their wonderful chewy texture. The candied ginger makes them so moist that they seem as rich as a very indulgent butter cookie, although the actual fat content is quite low. I'm not surprised that in 2014, Sunset Mag included this recipe as one of its 50 Best Recipes of All Time as voted on by readers and staff. There were only 2 cookies on the whole list (which included recipes from every category, appetizers and beverages through desserts), and Sunset has featured a zillion ginger cookies of all types over the years, but these are the BEST. Try them--I think you'll agree!
Sunset reader Jozie Rabyor loves ginger, especially in these soft, chewy cookies. She grinds the candied ginger and mixes the dough in her food processor so her cookie jar gets filled quickly.
More From Sunset
Chill: 1 Hour
- 1/2 cup chopped crystallized ginger
- About 3/4 cup sugar, divided
- 6 tablespoons butter, at room temperature
- 1/4 cup molasses
- 1 large egg
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1. In a food processor (or blender), whirl chopped ginger and 1/3 cup sugar until ginger is finely ground. Pour from container.
- 2. In the same container, whirl butter and 1/3 cup sugar until fluffy.
- 3. Add ginger mixture, molasses, and egg; whirl to mix.
- 4. In a bowl, mix flour, baking soda, ground ginger, cinnamon, and nutmeg. Whirl into butter mixture.
- 5. Cover dough and chill until firm to the touch, about 1 hour.
- 6. Preheat oven to 350°. Shape dough into 1-in. balls and coat in remaining sugar (use a little more sugar if needed). Place balls 2 to 3 in. apart on nonstick or oiled baking sheets.
- 7. Bake until slightly darker brown, 11 to 12 minutes, switching positions of baking sheets halfway through. Transfer cookies to racks to cool.
- Make ahead: Up to 1 week, stored airtight at room temperature; frozen, up to 4 months.
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