Ginger Cookies

This is one of the many types of cookies I made during my great cookie baking extravaganza with my mom last weekend.  They are fantastic!  I’ve actually made them three times now – once just to test them out, once for Andrea’s Party and then finally for all the cookie trays that my mom and I put together.

The recipe comes from my friend Jenn, who you may remember from past posts, who got the recipe years ago from an old coworker.  In my opinion, these are the very best recipes – those that get passed on and on from one friend to another.

They’re sort of a spicy, molassesey type cookie, but extra spicy – like a lumberjack cookie on steroids – with a ton of ground ginger and added lemon zest for freshness.  They’re pretty wonderful if I do say so myself.

Ginger Cookies


5 Cups All Purpose Flour

4 tsp Baking Soda

 1 tsp Salt

 4 tsp Ground Cinnamon

 10 tsp Ground Ginger

 3 Sticks Unsalted Butter (at room temp)

 2 Cups Firmly Packed Dark Brown Sugar

 2 Large Eggs (at room temp)

 ½ Cup Molasses

 1 Tbsp Lemon Zest

 ½ Cup Granulated Sugar

  1. Preheat Oven to 350 degrees. Lightly grease cookie sheets.

  2. Sift flour, baking soda, salt, cinnamon, and ginger and set aside.

  3. Using an electric mixer on med-high speed, cream butter and brown sugar until light and fluffy, stopping twice to scrape the bowl with a spatula.

  4. Add eggs and beat on medium until blended.

  5. Add the molasses and lemon zest and beat until blended.

  6. Fold in half the dry ingredients using spatula and then fold in remaining half. Mix on low until blended.

  7. Measure out rounded tablespoons of dough and roll into balls.

  8. Roll in granulated sugar and place two inches apart on prepared cookie sheets.

  9. Bake cookies until edges are slightly golden and center is puffy, about 10 to 12 minutes. Remove cookies and place on rack to cool.

***Makes 5 Dozen**


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