Yield
Makes 30 cookies

Notes: Candied ginger in syrup is sold in 9 1/2- to 10 1/2-ounce jars. These cookies will be chewy; for crisper cookies, bake 3 to 5 minutes longer. High-altitude note: At a mile high, decrease brown sugar to 3/4 cup, increase flour to 2 1/2 cups, and decrease baking soda to 1 1/2 teaspoons.

How to Make It

Step 1

In a blender, whirl candied ginger and syrup, molasses, fresh ginger, and ground ginger until smooth. Scrape into a large bowl. Add brown sugar and 3/4 cup butter, and beat with a mixer at medium speed until well blended. Add egg and beat until blended.

Step 2

In another bowl, mix flour, baking soda, and salt. Add to ginger mixture and stir, then beat until blended. Cover dough with plastic wrap and chill until firm to touch, about 1 1/4 hours in the freezer or 4 hours in the refrigerator.

Step 3

Pour granulated sugar into a small bowl. Shape dough, 2 tablespoons at a time, into 1 1/2-inch balls and roll in sugar to coat. Set balls 2 inches apart on buttered 12- by 15-inch baking sheets.

Step 4

Bake 2 pans at a time in a 325° oven until cookie edges spring back when lightly pressed but centers are still soft, 15 to 18 minutes; switch pan positions halfway through baking. Let cookies stand 1 minute on pans, then transfer with a wide spatula to racks to cool. Serve, or store airtight up to 3 weeks; freeze to store longer.

Step 5

Nutritional analysis per cookie.

Ratings & Reviews