I made these last week and they are fantastic. These cookies are the very best! Jenn, how do I make it really crispy and crunchy? Press dough into a thick flat disk; wrap in plastic wrap. your pictures are beautiful! I might suggest you try a different ginger cookie recipe (from my cookbook) next time. Using more butter makes the cookies flatter/less puffy and the granulated sugar increases their crispiness. Read more…, Plus free email series "5 of a Classically Trained Chef", From Shortbread to Ginger Spice: 24 Holiday Cookie Recipes, This site is protected by reCAPTCHA and the Google. They are astoundingly good. Each cookie has 17 grams of carbs. Everybody loved these. Out standing ! I made them exactly as written with no modifications. I make them every year and get rave reviews for them. If you prefer metric, convert your cups and tablespoons to grams using conversion tables – Google them. Then you can pull out as many as you need to bake. I also cut the molasses to 1 heaping tablespoon. They hold up to travel too. What makes cookies crispy and crackled? He asked for a crispy cookie over a soft one. Due to various reasons, there are very few gifts this year but I made these for my husband who is really enjoying them. Thanks. Hope that clarifies! I used black strap molasses and split the brown sugar – half swerve and half light brown. I’ve tried several of your recipes and they are all wonderful! In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. Look forward to doing something else soon! Just the right blend of spices and very crispy. Always put fresh ginger in and double the powder ginger, I love them really spicy, also they never flatten enough for me so I now roll them out flat and cut with cookie cutter, dont always get the crinkly top but thats fine but I do get a really crispy cookie. Ahhhhhhhhhh!!!!!! They came out perfect. What is the difference between these cookies and your recipe for Old fashioned Ginger Spice Cookies? They were so simple to make and are an absolute hit! These ginger cookies have just the right blend of spices and a wonderful buttery texture. It makes more sense to move it to after the dough is chilled. Just as a side note – how do you think it would be best to sub the egg in this recipe. I just made these Thursday night and the entire batch is already gone! if I dont add cloves will it affect recipe much. Happy New Year! i was a little disappointed when the first batch stayed thick and then burnt a little underneath, but even with the black underneath they were delicious and really hit the spot. 1 teaspoon McCormick® Ground Cinnamon Because honestly I don’t know what it is ? all-purpose flour, spooned into measuring cup and leveled-off, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, www.facebook.com/profile.php?id=1735565500. The cookies tasted great but they didn’t flatten, could it be from the flour I used? i love ginger cookies. (eaten 5 now). Gingerbread cookie recipes all start the same and mine comes from my mom. Beat in molasses and egg. Hi Sophia, Glad you (and your daughter) like these! These were easy to make and the result was outstanding…buttery with a bit of crunch..just enough ginger and loved by everyone…old and young… I will definately be using more and more of your wonderful recipes. Hope that helps! Do you have anything like that? Hi Jenn – I don’t have allspice. Which kind of aromatics would you like in the recipe? I did make one change to the recipe. In case you’re interested we use grams , kilograms, litres and millilitres which are all based logically on the size of the Earth. But I will buy bigger tins the next time. Yesterday I started making the ginger cookies on the website. (: Just made these. Hi Jenn, Just made the dough and it’s chilling in the fridge now. Ps: they cook fast so keep an eye on them! thanks . I read some reviews after I made them and other people have had the same trouble. This recipe is an absolute delight. I added an extra half teaspoon of ground ginger, as well as a healthy knob of fresh ginger which I minced in a garlic press (use both flesh and juice), and also chopped up a good few candied ginger pieces and threw those in for good measure. If you are looking for a soft, chewy cookie, this is not it. If you can’t find molasses (based on your location generally) or if you don’t like it, this is the perfect gingerbread cookie recipe made without molasses, just for you. I hope I did not just overlook it. Although it isn’t as appealing as a rich, buttery cookie. (Allow 1 to 2 minutes longer in the oven.). Incredible depth of flavor. Whole wheat pastry flour will give these cookies a slightly different taste and texture than all-purpose flour, but I think it’s doable. Thanks Vanita. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. He loved them and actually requested more for this Christmas. You really must try these cookies! Amazingly addicting! Could I just eliminate from the recipe or should I make a mix of cinnamon, cloves & nutmeg as a substitute? I let them sit for 4 minutes before taking them off the baking sheet. If you let them thaw first, they will flatten out. But I have one problem, my cookies don’t have crinkles like yours at all, what did I do wrong? Absolutely the best cookie ever. 2 teaspoons McCormick® Ground Ginger Using more butter will make the cookies flatter and the granulated/white sugar will increase their crispiness. So lovely! Quite honestly, this recipe under-promises and over-delivers. Made them and waited an hour to bake and they did not disappoint. I made these cookies today to mail to my son and a friend of his. Delicious!!! Thanks. did you put in anything else? Over the past month, I’ve tried at least eight different recipes, all of which yielded cookies that were either too hard, too soft or overpoweringly spicy. The recipe called for 10-14 minutes and this is a good thing, because with my oven, they cooked at different times for some reason. Just the right amount of spice and bite for a ginger cookie. I used 1/8 tsp of nutmeg and 1/8 tsp of cinnamon instead of the all spice. They should be crisp. Any type of cookie you just roll into a ball and plop onto a cookie sheet, has my seal of approval! I really like this brand. I was wondering how many cookies the recipe yields? They didn’t puff up and drop, and are very solid, still taste good though! It’s a wonderful cookie to have with a cup of tea or coffee and can be made with or without the glaze and still taste delicious! Fantastic Cookies!! I tried this recipe and my family loved them so much we have made them at least 5 times in the past month or so!! Hi Jen! Followed recipe exactly as is, delicious!! Hi I am going to make these today. By the time I made balls and rolled them in sugar were they too warm?? It would be impossible to come out this light with dark molasses. Just the right amount of spice. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Hope everyone enjoys! At first I thought ewwww, but they were delicious. I made these cookies and they were the best ever! Thanks! The data is calculated through an online nutritional calculator, Edamam.com. I will revisit many times. Can this dough be rolled out and cut with cookie cutter? 1/4 teaspoon salt Hi Jenn, I am planning to bake these cookies with grape syrup (pekmez) in stead of molasses. =D =D. OK…just whipped these up – EASY!!! Otherwise, they tasted ok but not as good as your usual quality recipes. I have made them 3 times already since Christmas. Sort of like a short bread. Hi EJ, Glad you like these! Second time I made them, I accidentally left out the egg and molasses. Loved that recipe could be made gluten free too. I was looking for an easy-to-follow recipe as well as a great tasting ginger biscuit! That was fun. Followed the recipe to the letter…Smoked out the house. But sadly (not) they didn’t all fit. The cookies are reminiscent of a gingerbread cookie, but there’s only a hint of molasses and the spice is more subtle. These molasses crinkle cookies will become a favorite Christmas cookie! So this year, I am going to use Jenn’s delicious recipe for the kids and the spicy (hot) one for the adults! Sorry! Get Chewy Ginger Molasses Cookies Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Recipe called for way too much sugar for me. I looked up this recipe because I was wanting cookies and my mom loves ginger, so these were perfect. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. I’ve already made two batches in less than a week (at their request), and these gingersnaps go perfectly with a cup of tea. Mine did not flatten out the way your picture looks. It has the right blend of spices & with the addition of some finely chopped candied ginger, elevates to an even higher level. Living in Denver added about a 1/8 cup additional flour – seemed to work out well with a 12 minute bake time. A classic recipe, these cookies are crunchy at the edges and a little softer in the middle. Print Ingredients. Great tasting Ginger Cookie. Thanks. Cups, tsps, tbsps, and other medieval measures are not used by anyone outside of U.S. So I came here. Preserve (and even sell) your recipes. In a medium bowl, whisk together the flour, baking soda, salt, This lightened up version of a traditional ginger snap is mildly spiced and made without the heaviness of molasses. It has a nice buttery flavor with not too much spice. However, I made them twice thinking the first time I must have made a mistake. I buy my ginger cookies at whole food , the mi-del brand. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. My all-time favorite cookie came from a bakery in a small mountain town, and they no longer serve it. This is a delicious cookie. Thanks Jenn! Loved the texture of these cookies and the smell alone had my husband coming back for more! I haven’t tried substituting oil for some of the butter but wouldn’t recommend it. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! My husband absolutely loved the cookies! I read your reviews and many mention troubles with balled dough that won’t melt down into biscuits, don’t have the cracks in them and other such hassles. And I make cookies twice a week. It seems like 2 sticks of butter is a lot. Cups, tbls and tsp are still used around the world. BBQ guests couldn’t stop eating them. Chill dough for 1 1/2 hours (or more). We roll it a bit thicker than usual, to give the cookies just a hint of chew. That same process allows cracks in the dough to develop where moisture escapes, creating that beautiful crackled appearance and crunchy … I’ve never before have been a fan of gingersnaps because they usually are too spicy, and I don’t care for ginger generally. This recipe does not work. The best ginger cookie…ever. Hi Berna, sorry you had a problem with the second batch! what can i use for that? Made these this morning for a cookie swap party this afternoon. They are absolutely delicious. Otherwise, a perfect ginger cookie! They turned out delicious and look so pretty with the cracked surface! And for me, much healthier. I was wondering how you would adjust for high altitude baking. They came out perfectly so I pressed them A bit with a knife to give them the edgy rusty look. Thanks again! They are flat but they did not crinkle like the ones in your photos. I also didn’t have any Allspice to hand so used a Mixed Spice (local South African brand – Robertsons’s) – it is a mix of Coriander, Nutmeg, Cinnamon & Cloves – was nervous it would be a mistake. Instructions In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. Can the dough be frozen and then baked at a later date? I made these and they didn’t turn out like the photo at all-what went wrong? Is it possible to roll this dough out to use with a cookie cutter? I’m looking for a chewy ginger cookie though, not really into the crispy ones. They flattened to a thin wafer. Was the dough a little warm before you baked the cookies? I’m so pleased and cannot wait for my friends and family to try them. Shape dough into several balls, wrap in plastic wrap, and place in the … Thank you! And watch videos demonstrating recipe prep and cooking techniques. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. Great recipe! 5 star!! Hope that helps! Siri and Alexa are very helpful at converting for you on the fly! I measured out the flour in this recipe according to your spoon and level technique and weighed the results: 322 grams. We made these for a get together and everyone loved them and asked for the recipe. An excellent recipe, for spot between ginger snaps and cookies. perfect amount of sweetness. Hi Vanita, there is no perfect substitute for molasses, so I think you could use either honey or maple syrup (I’m not familiar with palm sugar syrup), but the flavor will be a bit different. We can’t figure it out. We have made these crispy ginger cookies and love them. Whenever I make ginger cookies, I always add a bit of candied ginger for an extra layer of ginger flavor. You might like these ginger cookies better – they are thick and chewy. Thank you very much Zeynep. Meanwhile, I will make this to partly satisfy my craving. Makes the perfect sentimental gift. They reminded him of the Ginger Cookies at Star Provisions in Atlanta, GA. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. It tastes good even uncooked! Mix in spices, salt, and pepper, … Will be sending more of my co-workers to your site. Stunning photos . The only thing is that they didn’t have that crinkly look on top even though I smushed the down a bit, and, they got a little brown and hard on the bottom?? Haven’t made these ginger cookies yet. Great for groups, fundraising, book previews, bridal gifts & more. I must agree with the reviewer who urged you to use metric units of measurement. They crumble beautifully and hold that ginger flavor while looking like a graham cracker crust. I chilled batter and they still thin. Wrapped the remaining dough in Saran Wrap after forming into a log and slicing into 1/2 rounds and then cutting the rounds in half so that I can fit it into my freezer and just take a glob of dough and roll it into a ball when I want to bake it. Roll out the dough thicker or even roll into a log and cut cookie … Have you tried adding it to any cookies? Jenn, thank you so much … I made these and your chocolate fudge crinkles for the holidays and they were amazing! Hi Gail, I just added all the nutritional info for the cookies. Hi Hayley, I wouldn’t omit the brown sugar, but you could cut it back by 2 Tbsp. The dough will be very soft; refrigerate it for about one hour, or until firm enough to roll. The first time we made them, they flattened and were crispy, the other 2 they were much thicker and softer. An easy holiday cookie recipe that everyone will love! Hope you enjoy the cookies! Love your recipes!! Stir until combined. Best ginger cookies ever. Five stars! And yum! Please LMK how they turn out! The cookies probably did not spread out and flatten if you used baking POWDER. Cream shortening, sugar and molasses. If I make them again I would add some grated fresh ginger, some finely chopped candied ginger and perhaps a bit of orange zest to kick the flavor up a notch. They were flat, dark and not at all crinkled. The cookie dough can be frozen for up to 3 months — Scoop the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. to 1/4 cup. I’ve been looking for a good gingersnap cookie for years and I think I’ve finally found a new favorite that everyone in the family loves. Were yours even flatter? Delicious buttery taste, not too much spice. The crispiness in your recipe is very nice and airy/fluffy, and I am looking the create that crunch that you can literally almost chip a tooth over. In bowl of electric mixer, cream butter and brown sugar until fluffy. I’m wonder what makes them crispy the recipe is almost identical to the one I just made? Yum! Sorry I can’t be more helpful! I had everything on hand. A -F****ing-Mazing!!! I did refrigerate the dough 3 hours. That’s really cool and totally healthy esp since we spend 40-50 hours a week doing it!! Cookies were good but not as gingery as I would have liked. Is this recipe milder? The cinnamon, allspice and cloves put heat on the tongue, the pepper puts heat in the throat. Printed it out for a save in my recipe book of favorites, thank you! Had them both ways and both are delecious! So is it 2 sticks, which I think means half a cup of butter, or a cup of butter? So glad you enjoyed them. So good in fact that the third time I made them, I purposely made the “short bread” version. Easy and delicious. Hi Nevaeh, It’s fine — they’ll still be delicious . I took those hints and used all of them. I think next time I’ll reduce the baking soda though – the taste was much too strong. . Set aside. Because what is a Christmas cookie celebration without some gingerbread in the house. They were excellent. Add the egg and molasses and beat until completely incorporated. They were excellent. In a medium bowl whisk together the flour, ground ginger, cinnamon, nutmeg, ground cloves, baking … Hi Mirna, It’s fine to leave the cloves out. All three generations were gobbling them up. Many thanks and kind regards. I live in India where jaggery is readily available in a solid form, but not molasses as a liquid. I’m looking forward to trying these. Sift flour with other dry ingredients. *Also, for a recipe that involves chilling dough, you might not want to have “Preheat the oven …” as your first instruction. These cookies were so easy to make and they were delicious. Thanks Jennifer. Any advices for the future? Any idea why? Place 1 inch apart on ungreased baking sheets. These are my family’s new favorite. However last year I found one that upped it a little bit. (The warmer the dough is, the flatter the cookies will be.) Hi Niro, I think it would work just okay — you wouldn’t get those nice crisp edges. Hi Jenn, I just baked these cookies. Everyone loved them at home. hi jenn, i am dying to try this recipe.i dont have ground ginger but i do grow fresh ginger in my backyard.can i use that? While waiting for them to cool I came across this recipe for a crispier cookie. This one is perfect: it’s got just the right balance of spices — ginger, cinnamon, cloves, allspice, and black pepper — and a wonderfully buttery crisp texture. Mix the butter and sugar on medium speed for about 3 minutes, until well combined. Cut into shapes, place on ungreased cookie sheets. made these about two weeks ago and they were really nice. Being a cookie baker for many years, I wonder what I did wrong? So, this time I weighed my entire dough batch, then divided that weight by the 36 cookies your recipe designates as the approximate yield. This molasses cookies recipe is perfect for the holidays! My new favorite holiday cookie!! These were so good. Let me know if it works for you. I followed the recipe as it was written. Because it was the same dough and the only variable that changed was the oven being turned off and back on, I suspect that it had something to do with the oven – – not sure exactly what happened there but don’t think it had anything to do with what you did to the dough. 1/4 teaspoon McCormick® Ground Nutmeg Perfect recipe! If one was to chill the dough in the freezer rather than the refrigerator to speed up the process, how much time would you recommend? If you bake them while they are still frlzen, your cookies will be thicker. Great cookie with rich, earthy spices and the subtle kick of black pepper – definitely a grown up kind of cookie to have with morning coffee or bedtime tea. These are insanely good. I just posted it on the site here, Tasha – I’d use the chewy version if you’d like to add chocolate chips. Sure enough, they rose up and then went flat, took a total of 14 minutes. Hi, I made your cookies with greatly reduced sugar and they came out great. They do spread quite a bit so chilling them and being sure to leave ample room between cookies when baking helps. 1) Will they flatten as they bake 2) Are the cookies really crispy? i’ll definitely be baking these again. Tasty batter but cookies spread out and became wafer thin. I did not have allspice, pepper or molasses but the cookies still turned out great. May even be #1 cookie in my collection. Not only are they my favorite ginger snaps ever, they became my favorite cookies ever. Do u think any of these would work? Better than any bakery cookie ever. Nice combination of spices. I slightly pressed the top down then proceeded to bake. This molasses-dark, ginger-and-spice flavored cookie is perfect for gingerbread men. These are definitely one of my favorite cookie recipes! We are in love with them!!!! https://www.tasteofhome.com/recipes/gingerbread-men-cookies Rolled the dough in turbinado sugar and minced crystallized ginger for extra pop of flavor. Roll the dough into balls about 1 inch in diameter. None at all, really. Please let me know how they turn out! My house smells wonderful and they taste even better…crunchy on the outside, chewy on the inside. 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