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Spicy Ginger Cookies

Ginger Cookies Go Bold!

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Try these chewy, spicy ginger cookies for a bolder take on one of the signature flavors of the holidays. We use whole wheat pastry flour to create a rich foundation, then we build delicious intensity with both fresh and ground ginger.

These cookies are softer and more cake-like in texture than our crunchy Ginger Crinkle Cookies. They make a delightful accompaniment for citrus flavors or a winter fruit salad — or enjoy them on their own with a glass of milk or a steamy latte.

This recipe makes about 4 dozen cookies. We'll bet you can't eat just one!

  • Spicy Ginger Cookies

  • Prep Time: 45m | Cook Time: 15m | Makes 4 dozen (48 cookies)
  • Ingredients

  • 1/2 cup unsalted butter (1 stick, softened)
  • 1/2 cup dark brown sugar (packed)
  • 1 large egg
  • 1/4 cup molasses
  • 1 tablespoon finely grated and peeled fresh ginger
  • 2 cups whole wheat pastry flour (or unbleached all-purpose flour)
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar for rolling cookies
  • Directions

  • Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Butter 2 cookie sheets or line with parchment paper, and set aside.
  • Place the butter and sugar in the bowl of a mixer and beat vigorously to combine. Add the egg, molasses and fresh ginger, and beat again until smooth.
  • In another bowl combine the flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves and salt, and whisk to blend. Add the dry mixture to the mixing bowl and mix on low speed to combine.
  • Spread the granulated sugar on a flat plate. Form the dough into 1-inch balls by breaking off pieces and rolling them between your palms. Roll the balls in the sugar, then place them on the prepared cookie sheets, about 2 inches apart. Don't flatten the cookies.
  • Bake until the cookies are fragrant and the tops crack, 10 to 13 minutes. Cool on the cookie pan for 5 minutes, then transfer to a wire rack and cool completely. Store in an air-tight container for up to 7 days.

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