Peppery Ginger Cookies Recipe

Average Rating:

Categories: American, Cookie, Dessert, Grain, Spice

Submitted By: Rachel from Urbana.

Ingredients
Serves / Yields

3 1/2 - 4 dozen cookies

Preparation Instructions

Melt butter; stir in molasses and vanilla and let cool. In a separate bowl, mix flour, sugar, baking soda, salt and all the spices.

Add beaten egg to cooled butter mixture. Add this mixture to dry ingredients and add candied ginger. Mix dough and refrigerate 15 minutes.

Preheat oven to 375 degrees.

Put sugar in shallow dish. Roll dough into balls and roll in the sugar. Place on ungreased baking sheet, 2 inches apart. Bake for 10 minutes, until cookies are starting to brown and tops start to crack. Let cool on a rack for 5 minutes.

Helpful Hints

Do not overbake, as cookies will turn brittle and bitter. Make sure to use unsalted butter and pure vanilla extract.

Quick Shopping List


Madagascar "Bourbon Islands" Pure Single-Strength Vanilla Extract
Pure Extract
4 fluid oz.
$8.99
China "Number One" Ginger, Whole Root Or Powder
Ground, in a glass shaker jar
In a 1/2 cup shaker jar, net wt. 1.75 oz.
$4.99
Vietnamese "Saigon" Cassia Cinnamon, Whole, Cracked or Ground
Ground, in a glass shaker jar
1/2 cup in shaker jar, net 2 oz.
$5.49
Nutmeg, Whole Or Ground
Ground, in a glass shaker jar
In a 1/2 cup shaker jar, net wt. 2.25 oz.
$7.99
Cloves, Whole or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2 oz.
$6.99
Green Cardamom, Whole Fancy Pods, Inner Seeds or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2 oz.
$8.99
Tellicherry Ground Black Pepper
30/60 Mesh (Regular Dustless Grind) in a glass jar
1/2 cup shaker jar, net wt. 2 oz.
$4.49
Crystallized Ginger, Slices, Chunks or Nibs
Sliced Pieces, in a resealable bag
4 oz.
$4.49
Comments:

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Denise L. Said:

These are the best cookies I have ever made! I have been making them the past several years and everyone loves them!

Rating:
Make it Again? Denise L. would make this recipe again.

Pam P. Said:

I bought the spice mix at the store and it was excellent. Everyone loved them. I can't wait to make them again. The cookies were a moist and chewy.

Rating:
Make it Again? Pam P. would make this recipe again.

Lee H. Said:

I haven't made it yet, but it looks like the recipe I had from my mother-in-law (and unfortunately misplaced when I moved a couple of years ago), and that is very, very good, so I can assume it will be great. BTW - If you have a problem with pfefferneusse because they are hard, try a small slice of crisp apple in a tightly closed jar with the cookies for a few days. They get very fruity and soft - and pfefferneusse have an almost forever shelf life.

Rating:
Make it Again? Lee H. would not make this recipe again.