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Ginger Cookies Pinterest

Ginger cookies recipe, a delicious golden and spicy ginger cookie with chunks of candied ginger, so yummy ! As soon as you’ll bite into one them, you’ll beg for a glass of milk...

  • 24 cookies
  • Easy
  • 1 h 30 

Recipe :

Ingredients :

1/2 cup (113 grams) unsalted butter, soft

1/2 cup (103 grams) light brown sugar

1 tbsp (45 grams) molasses

1 egg white, at room temperature

1 and 1/3 cups (175 grams) all-purpose flour

1 teaspoon (5 grams) baking soda

1/2 teaspoon (1 grams) salt

1 teaspoon (2 grams) ground cinnamon

1 teaspoon (2 grams) ground ginger

1/2 cup candied ginger cut in tiny chunks


1/2 cup (100 grams) granulated white sugar

Prepare ginger cookie dough: 

In the bowl of your food processor with the chopper, add all the ingredients with 1 tbsp. of sesame oil, mix until all the ingredients are finely chopped and mixed

Taste your stuffing: briefly microwave a tsp of stuffing, taste and adjust spices if needed

Put stuffing into a bowl and, if you are not in a hurry, let rest in the fridge, so as all the aromas can mix 

Baking ginger cookies:

Preheat your oven to 350°F (180°C)

Line your cookie sheets with parchment paper

In a small bowl, add 1/2 cup white sugar

I used a small ice cream scoop for these cookies: scoop dough, roll it into balls, then coat them thoroughly with the white sugar

Place onto the prepared cookie sheets, about 2 inches apart

Bake for 9 minutes or until slightly golden brown around the edges, start checking at 8 minutes

Be very careful: at this point, your cookies are very fragile, let them cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling

To bake perfect cookies:

  • Chill your cookie dough for as long as you can, even overnight when possible, not only will the different aromas blend together, but your cookies will remain thicker with the coldest cookie dough

  •  If you like your cookies a bit thick, I find that it helps to roll balls of dough slightly higher than larger.

  • Use room temperature ingredients like butter, eggs, etc. To do so, remove ingredients from fridge at least 1/2 an hour before use. When in a hurry, I dip my eggs in a bowl of lukewarm water, and of course, you can always pop butter a few seconds in your microwave

  • Also, cookies will bake faster on a dark baking sheet than on light one. So, try to bake all your cookies on same color baking sheets to better estimate your baking time.

  • The wet ingredients can mix for a long time and at high speed, but as soon as you add dry ingredients to the batter, you must mix slowly and the shortest possible time, even finish mixing with a spatula.



Original recipe (slightly amended) from Stephanie Jaworsky, here’s a link to her method click here.

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