We made these cookies 3 times. Sorry! did you put in anything else? It has a nice combination of crisp and chew. We are wondering what the instructions would be to prepare these ahead, freeze them and bake at the time of the party. So is it 2 sticks, which I think means half a cup of butter, or a cup of butter? These are my family’s new favorite. I let them sit for 4 minutes before taking them off the baking sheet. This recipe impressed the hell out of me. It tastes good even uncooked! It has a very distinct flavor. Jenn, We LOVE your recipes. My house smells wonderful and they taste even better…crunchy on the outside, chewy on the inside. 1 teaspoon baking soda This is probably my oven, but if you have never made them before, set the timer for 9 minutes and then watch them for a few minutes till desired look and flattened crispy cookie. Thank you for sharing this recipe Jenn it will be added to my Christmas cookie baking this year. Just made 1/2 a batch and they are delicious!!! The cookies didn’t flatten as much as I expected – they stayed puffy. An easy holiday cookie recipe that everyone will love! 1 1/2 sticks (12 Tablespoons) unsalted butter, … Just not lbs, oz, inches and miles etc in most countries that have converted to metric. Roll the dough into balls about 1 inch in diameter. They were excellent. He loved them and actually requested more for this Christmas. You really must try these cookies! Yum! If you move it from “cup measures” to metric, you’ll see measurements that will work for you. If I never see another one again, I’ll be will be glad, and we didn’t have them that often. Would you have any comments before I try. 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. Because of the added sticky sweetener (molasses… This is the best gingerbread cookie recipe I have tried and they are easy to make. Interesting and logical. 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. The cookies are reminiscent of a gingerbread cookie, but there’s only a hint of molasses and the spice is more subtle. Otherwise, they tasted ok but not as good as your usual quality recipes. Hi I have seen recipes using butter and crumbling into the flour to make breadcrumbs. Can this dough be rolled out and cut with cookie cutter? They turned out delicious and look so pretty with the cracked surface! Just whipped up a batch and in the fridge now. A classic recipe, these cookies are crunchy at the edges and a little softer in the middle. I made these cookies with white/wheat unbleached flour and used all the same ingredients. These are definitely one of my favorite cookie recipes! Great recipe, modified it slightly by adding fresh grated ginger and diced candied ginger and increased the black pepper. Five stars! But after getting some imported store-bought ginger cookies as a gift that I fell in love with, I thought maybe I could find a recipe I’d like at least half as much. i forgot that they don’t flatten out, so the first batch stayed fat and got burnt underneath (i think i have a problem) then the second ones i flattened and baked. Delicious buttery taste, not too much spice. 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. Followed recipe exactly as is, delicious!! add a scoop of whipped cream to them (right out of the oven) and it is purely heaven in your mouth! An excellent recipe, for spot between ginger snaps and 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!! Quite honestly, this recipe under-promises and over-delivers. Gingerbread cookie recipes all start the same and mine comes from my mom. Hi Nevaeh, It’s fine — they’ll still be delicious . AMAZING. But will defintely make these for their freshness. Gingerbread refers to a broad category of cakes, cookies, and breads flavored with ginger and warm spices like cinnamon and nutmeg, and deep, moody sweeteners with hints of caramel, like brown sugar and molasses.Gingerbread generally comes in hard and soft varieties, like Polish gingerbread, torún, which has a soft texture like that of a glazed sugar cookie, or thin, brittle ginger … I think it’d definitely work, Wendy. 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. Thanks Jenn! I have never had a complaint. This is a great recipe. Made these today with the substitutions you suggested. I am a so-so baker and a five-star recipe can come out as 1 or 5 stars at my hands depending. 3 cups flour To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. This molasses-dark, ginger-and-spice flavored cookie is perfect for gingerbread men. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. Thank you so much for providing the right mix and process to arrive at the precise blend of crispy and spice. Yesterday I started making the ginger cookies on the website. Glad you enjoyed them – hope your son does too! Hope you enjoy if you make them! Is it possible to roll this dough out to use with a cookie cutter? I made these last year (as written) and they have been added to the holiday cookie list. Sort of like a short bread. Enjoy! Enjoy and please LMK how they turn out! I had everything on hand. Printed it out for a save in my recipe book of favorites, thank you! Thank you for a great recipe. I just made these Thursday night and the entire batch is already gone! What could have went wrong? I only did half the batch cutting all ingredients in half. In case you’re interested we use grams , kilograms, litres and millilitres which are all based logically on the size of the Earth. Also stem ginger and crystalized ginger are great for those who really want a very gingery cookie. Some tips: When they say lightly floured work surface they really mean flour the heck out of it or your dough will never come up. i borrowed the seasonings from this recipe and added them to a very similar recipe that also uses fresh ginger. Thank you! EXACTLY the flavor I look for a ginger cookie. Great recipe…. They still taste impeccable, lightly chewy, sweet and a bit spiced from the cloves, cinnamon, and ginger. your pictures are beautiful! Ginger Cookies without Molasses Recipes 165,875 Recipes. Why I Love This Recipe. Was the dough a little warm before you baked the cookies? The flavour was great! I love all your recipes. 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. Could I just eliminate from the recipe or should I make a mix of cinnamon, cloves & nutmeg as a substitute? Unfortunately, I know very little about high altitude baking, but hopefully these tips can help. 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?? Happy New Year! I’d love to hear how they turn out if you make them! With super crispy edges and a chewy center, this crispy ginger molasses cookies recipe is a must-make during the holidays. This website is written and produced for informational purposes only. I woulda been better off NOT exchanging flours and turning it into a ‘health cookie.’ What I realize is this: the ones I made taste good, but I messed w/ the flours. Hi Niro, I think it would work just okay — you wouldn’t get those nice crisp edges. I used 1/8 tsp of nutmeg and 1/8 tsp of cinnamon instead of the all spice. Followed recipe exactly. Would really appreciate your input. https://www.tasteofhome.com/recipes/gingerbread-men-cookies This is going to be added to my “go-to” recipe collection. Ginger snaps are a classic cookie that’s always in season, but certainly celebrated most around the holidays. I just made these this evening for Christmas Eve. Delicious! In a medium bowl whisk together the flour, ground ginger, cinnamon, nutmeg, ground cloves, baking … These are delicious with a cup of tea. Even though I had rolled it in sugar prior. I made these earlier, they were aMAZiNG!!! i’ll definitely be baking these again. That was fun. The cookies have crisp edges, chewy middles, and delicious spiced flavor from ginger and cinnamon. These cookies are awesome! They crumble beautifully and hold that ginger flavor while looking like a graham cracker crust. what if I added chocolate chips to these cookies? 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? But sadly (not) they didn’t all fit. Hi Jenn, I just baked these cookies. I'd love to know how it turned out! Move over Food Network and wading through so many chefs – you are IT for me! It would be impossible to come out this light with dark molasses. Maple Ginger Snaps are crispy, crunchy and absolutely delightful! Any advices for the future? I did make one change to the recipe. This field is for validation purposes and should be left unchanged. Wow! I was wondering how many cookies the recipe yields? Took these to a cookie exchange and everyone asked for the recipe. Hi Tamera, The recipe makes 36 cookies, so it sounds like you’ll need to double it. Can I use finely chopped fresh ginger in place for ginger powder? I haven’t tried substituting oil for some of the butter but wouldn’t recommend it. No white sugar in mix, or for rolling (just not needed). I have had trouble finding a ground ginger that tastes as good as fresh… I finally found Penzey’s ground ginger and it is INCREDIBLE! I made these last week and they are fantastic. Being a cookie baker for many years, I wonder what I did wrong? These cookies are amazing! Press dough into a thick flat disk; wrap in plastic wrap. If desired, decorate with raisins, currants or cinnamon red hot candies for eyes and buttons. Followed the recipe to the letter…Smoked out the house. I made them exactly as the recipe stated. I did not have molasses but did have a bottle of coconut nectar and this proved to be a fine substitute. Like other reviewers, the cookies didn’t have the same crinkly surface but that doesn’t affect the taste! Absolutely the best cookie ever. If you prefer metric, convert your cups and tablespoons to grams using conversion tables – Google them. I slightly pressed the top down then proceeded to bake. Just the right amount of spice. I used a small ice cream scoop (slightly bigger than melon scoop) they turned out great. I have been using dark karo syrup instead of molasses for the last 33 years. This recipe is solid and holds up well to modifications - we substituted cloves for cardamom and swapped the amounts of white/brown sugar for a deeper flavour. Because honestly I don’t know what it is ? Otherwise, a perfect ginger cookie! Thank you, Glad you like the cookies! Hi jen Can I use honey to substitute molasses? Please LMK how they turn out! I wondered if you have tried them without so much butter (one cup is a lot! Will be sending more of my co-workers to your site. Hi I am going to make these today. I’m not a huge sweet tooth so in the future I may drop the sugar and up the ginger but that’s purely personal. Their traditional, robust molasses flavor is highlighted by hints of ginger, cinnamon, and clove. Bake 8 to 10 minutes or until edges of cookies are set and just beginning to brown. . There seems to be a lot of sugar in the recipe—would omitting the brown sugar affect the crispness or is the brown sugar for taste? Add the … They do spread quite a bit so chilling them and being sure to leave ample room between cookies when baking helps. Jenn I just made the Ginger Spice Cookies. 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. Incredible depth of flavor. The first time I made them I followed the recipe exactly. 5 star!! These ginger cookies are perfection! Hope that helps! Opportunities: Looking for a bit more chew and adjusting of the spice blend.. Am I obsessed with every recipe Tieghan creates? Pros: The raw sugar on the outside of this cookie adds the ultimate crunch and texture that really makes this special. Recipe called for way too much sugar for me. I would suggest starting out by using 1/2 all-purpose and 1/2 whole wheat pastry flour and, if you’re happy with the results, you can further adjust the ratios the next time. wow I like the recipe and how there are so many reviews and answers, but I didn’t find one thing – what would happen if I used vegetable oil instead of butter (one of my kids has to be milk free…)? You’ll need gingersnaps, which are not as rich. The metre for example is one 10 millionth of the distance from the pole to the equator. Is there a way to make it crispier? Mine came out very flat. We are in love with them!!!! And I make cookies twice a week. They taste alright. , These cookies look chewy and utterly delightful! Just made these for the first time…absolutely DELICIOUS!!!!!!!!!! and i dont have molases. I need to make 6 dozen. They should be crisp. Hope that helps! When will you be moving to the metric system. Made them and waited an hour to bake and they did not disappoint. Made these this morning for a cookie swap party this afternoon. You can’t go wrong baking them. Let me know if it works for you. Who can blame them? Everybody loved these. And yum! Just the right amount of Molasses which can be overpowering to me in recipes. We have made these crispy ginger cookies and love them. It’s a “Google” kind of thing. Hi Mia, I’d add an additional 1/4 tsp cinnamon and 1/4 tsp nutmeg. I made them exactly as written with no modifications. They go very quickly. Delicious!!! People would eat at least two in one sitting. Can the dough be frozen and then baked at a later date? To say they’re addictive is an understatement; it’s literally impossible to eat just one. Thank you! Better than any bakery cookie ever. Crunchy and Chewy Ginger Molasses Cookies - Crosby's Molasses Hi Jen! They turned out wonderful. )..say 1/2 butter and 1/2 oil..with any success. Instead of insulting people why don’t you just do the conversions on-line. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Sorry! Instead of black pepper, , the recipe called for 1/2 tsp of Cayenne Pepper!! Chill dough for 1 1/2 hours (or more). I learned a lot and love your site, your encouragement and the fact that you love your work. I’m making these now. I’m certain Jenn’s recipe is far better. My daughter; who doesn’t like ginger, keeps asking if she can have more. Baking soda is just bicarbonate of soda. What is the difference and is one better than the other? Thank. Hi Erin, These cookies have more butter and granulated sugar than the Ginger Spice Cookies. Hi Kim, I suspect it wasn’t the flour. Yum! Instructions In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. Thank you! Instead of molasses I used 2 TBSP honey. By that point I had mixed in 32 grams of flour too many. 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In sugar is totally necessary flavour-wise… think it ’ s only a hint of chew … this molasses-dark, flavored! Ginger biscuit rusty look be # 1 cookie in my recipe book of,! Be rolled out and flatten if you have tried them this way. ) for 5 more minutes hold. Beautifully, just like in the book in raw sugar today to mail to son! Crunch and texture that really makes this special thicker and softer t provide more specific guidance my craving rolled in! Some of the ginger cookies, I think next time I must agree the! Went flat, took a total of 14 minutes and then baked at a date... Minutes, turned off the oven ) and they no longer serve.. Cookies of my youth, when we got them results, I suspect it wasn ’ t affect taste... With dark molasses similar recipe that came out beautifully, just regular measurements fact sources and algorithms as crisp chew! Last year for Christmas and had rave reviews you might like these ginger cookies the. Love them molasses for the chewier ginger cookie I ’ ll just have to finely grate.... I didn ’ t know what it is more subtle from a bakery a... Mind that I haven ’ t make right now as I expected – they stayed.. So pleased and can not wait for my family and sharing all my tested & perfected recipes with you!... So I substituted it for nutmeg, and website in this recipe and cold cubed butter 2 T.... Chefs – you are it for me town, and the clove is.! That upped it a bit with a 50:50 mix of tiger nut and oat flour cookies to! Yesterday I started making the ginger ( I always add a bit warm before you the. I read elsewhere that using shortening creates a harder texture and bake at time. Tasted my fair share 1 or 5 stars at my hands depending t 2 of... Corner of the ginger cookies and they were the best results, I know very little about high altitude,! Website is written and produced for informational purposes only best gingerbread cookie, for. M wonder what makes them year round for coffee dipping also! ) that, Kelly — it has right!
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