Photo: Peden & Munk; Styling: Amy Wilson 
Total Time
20 Mins
Chill Time
1 Hour
Yield
Makes 48 servings

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.

How to Make It

Step 1

In a food processor (or blender), whirl chopped ginger and 1/3 cup sugar until ginger is finely ground. Pour from container.

Step 2

In the same container, whirl butter and 1/3 cup sugar until fluffy.

Step 3

Add ginger mixture, molasses, and egg; whirl to mix.

Step 4

In a bowl, mix flour, baking soda, ground ginger, cinnamon, and nutmeg. Whirl into butter mixture.

Step 5

Cover dough and chill until firm to the touch, about 1 hour.

Step 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.

Step 7

Bake until slightly darker brown, 11 to 12 minutes, switching positions of baking sheets halfway through. Transfer cookies to racks to cool.

Step 8

Make ahead: Up to 1 week, stored airtight at room temperature;  frozen, up to 4 months.

Also appeared in: Sunset, March, 1998

Ratings & Reviews

mjs333's Review

iluvcookies
May 19, 2014
I love ginger cookies, so was happy to try this recipe after I saw them in Sunset's "best of" issue. I wanted a 5 star recipe but this was not quite it. They are absolutely gorgeous….magazine photo worthy! And the texture is spectacular. But I wasn't completely happy with the taste. I think they need to be a bit sweeter (not sure if different brands of molasses make a difference there, next time will add a bit of brown sugar) and felt the ginger flavor was borderline over the top (although they are called "mega-ginger" after all). Again, I'm going to try them again with a different brand of crystallized ginger (hard to find!) in case that makes a difference.They are so close to great I think it's worth trying again to get them just right. One more thing…..I tried using a blender as suggested in the recipe and it was pretty much of a goopy mess requiring lots of manual intervention. If you don't have a food processor, you might want to stick with a bowl and spoon….

seattleads's Review

seattleads
March 30, 2014
N/A

WowieOhZowie's Review

WowieOhZowie
January 14, 2014
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!

iluvcookies's Review

mjs333
January 23, 2011
If you love ginger cookies, these are the absolute best! The flavor is intense and the texture is soft and chewy. The recipe is easy to make, and the cookies keep well.