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ginger cookies

(11 ratings)
Toni6921 avatar
Recipe by
Toni T
@Toni6921
Pittsburgh, PA

I worked at the Pentagon for a number of years, and at that time, they had an incredible bakery. They had wonderful cakes, breads, and croissants, but they were known for their cookies. Their Chocolate Chip, and Macaroons cookies were fantastic, but my favorites were the Ginger Cookies. They were so good, with the right amount of sweetness, and a little peppery. They only sold them one day a week, and they always sold out. After I retired, I challenged myself to make them at home, and this is my recipe after a few misses.

(11 ratings)
yield 4 1/2 - 5 dozen
prep time 20 Min
cook time 10 Min
method Bake

Ingredients For ginger cookies

  • 3 c
    all purpose flour
  • 1 c
    whole wheat flour
  • 1 Tbsp
    baking soda
  • 2 tsp
    baking powder
  • 1 tsp
    salt
  • 1 Tbsp
    ginger powder
  • 1 1/2 tsp
    cinnamon (i used vietnamese)
  • 1 1/2 tsp
    allspice, ground
  • 1 1/2 tsp
    nutmeg, ground
  • 1 tsp
    cloves, ground
  • 2 stick
    unsalted butter room temperature (butter should feel cool but bendable)
  • 1 c
    white cane sugar
  • 1/2 c
    brown sugar (light or dark)
  • 1/2 c
    molasses
  • 1 1/2 tsp
    fresh grated ginger
  • 2
    large eggs (room temperature)
  • 2 tsp
    good vanilla extract
  • 1/2 c
    white or raw sugar (i use 1/4 cup of each)

How To Make ginger cookies

  • 1
    Preheat oven to 350 degrees. Using a wire whisk, mix dry ingredients in a large bowl until thoroughly combined and set aside.
  • 2
    Eggs and butter should be at room temperature. (Butter may feel cool, but should be bendable). Cream butter with white and brown sugars. Beat until light and fluffy. Add eggs, one at time, making sure each one is incorporated. Add molasses, vanilla extract, and grated ginger and combine thoroughly. (I never add eggs directly to any batter. I always use a separate bowl to make sure eggs are okay. I have had double yolks which can affect the texture of your baked goods)
  • 3
    Gradually add flour mixture, on low speed. Stop mixer once flour is incorporated. This is a thick and stiff dough, but sticky to the touch. Refrigerate the dough for at least an hour or until the next day if you desire. I wrapped mine in foil and placed it in a ziploc bag until I was ready to bake them. I let the dough sit on the counter for about 30 minutes before I start baking. I have had the best results when the cookies are baked the day after the dough has been made.
  • 4
    Prepare your baking pans or sheets by spraying with Baker's Joy, or whatever brand you use for baking. Roll the dough into small balls, (you can use a Tbsp) and dip the tops in sugar and place on a baking sheet, 2 inches apart. Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Start checking after 10 minutes. Cool on wire racks. This recipe makes close to 5 dozen cookies. I baked mine for about 11 minutes and the cookies were soft after they cooled. I have silicone baking sheets, which ensures that the cookies are always baked on a cool surface. A warm surface causes cookies to spread more when baking.
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