Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
3 dozen (serving size: 1 cookie)

A version of this milk-worthy cookie is a perennial best seller at the Winkler Bakery in the preserved Moravian village of Old Salem, North Carolina. Roll the dough as thin as possible to achieve a properly light, crisp texture.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 8 ingredients (through allspice), stirring with a whisk.

Step 3

Place molasses, butter, and sugar in a large bowl; beat with a mixer at high speed for 2 minutes. Add flour mixture; beat just until blended (dough will be crumbly). Divide dough into 4 equal portions.

Step 4

Place each portion on a sheet of wax paper; cover with plastic wrap. Roll each portion to a 1/8-inch thickness. Freeze 10 minutes; remove plastic wrap. Cut with a 2 1/2-inch round cutter. Place cookies on baking sheets coated with cooking spray. Bake at 350° for 6 minutes or until edges of cookies are browned. Cool 5 minutes on baking sheets. Remove from baking sheets; cool completely on wire racks. Repeat procedure with remaining dough.

Ratings & Reviews

eu5731's Review

June 20, 2013

threesailors's Review

January 23, 2009
Very good and simple to make. Crisp and pleasantly spicy as ginger cookies should be. Not at all "dangerous". This recipe will be a regular in my kitchen.

JnyPny2's Review

January 03, 2009
One of our favorite cookies we made during the holiday season...but we really like spicy things. I can imagine if you don't like spice, these would be too strong.

KJDragonfly's Review

December 20, 2008
These cookies were really good. I didn't think they were too spicy. They hard to get really thin and burn easily, but taste good when they come out right.

barbthomas's Review

November 22, 2008
Because these cookies contain white pepper, they are WAY too hot! It could be dangerous to give this to a child or an elderly person. I would eliminate the pepper altogether, and use perhaps just the cinnamon and cloves. The recipe is easy to follow and the texture is wonderful.