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Yields 24 cookies
Beat butter in a large bowl with a mixer set to high speed for 1 minute. Scrape the bowl with a rubber spatula.
Add brown sugar and beat on high speed for 5 minutes. Scrape the bowl.
Add the egg, molasses and fresh ginger and beat on high speed for 1 minute. Scrape the bowl.
In a separate bowl, sift together flour, baking soda, ground ginger, pumpkin pie spice and salt. Add to butter mixture in thirds, beating on low speed only until blended each time. Scrape the bowl with each addition.
Mix in chocolate chips and crystallized ginger on low speed.
Pour the granulated sugar into a small, shallow bowl. Shape the dough into balls about the size of a walnut. Coat in the granulated sugar. Arrange on two sheet pans lined with parchment paper or a silicone baking mat, spacing them 2 inches apart. Cover and refrigerate until the dough is firm, at least 1 hour.
Preheat the oven to 350°F. Position racks in the upper and lower third of the oven. Bake cookies until their tops crack and their edges are firm, but are still slightly soft in the center, about 15 minutes. Place the pans on wire racks and let cookies cool to room temperature.
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Yum! This recipe is so good, I may have no cookies left for guests.
Wonderful recipe! My kitchen smells amazing and I thankfully have enough ingredients to make another batch, because we ate them all so quickly. I did not have molasses and don't often use it so I used honey, which happened to be infused with ginger, in the recipe. Looking at the other reviews, it does not seem that this change made a huge difference as everyone seems to love the recipe. It was easy to follow. I did "refrigerate" the cookies for an hour prior to cooking (put the cookie sheets in my mud room). They were think, moist, spicy and delicious. I agree with Liz - the fresh and crystallized ginger are so important. The dough was so delicious, I almost just ate that!. I may have to make these cookies multiple times this year. . .
Great
I love ginger cookies and Fresh Market does not carry them. But I found their recipe on their website and they are fabulous. I didn't bother to refrigerate for an hour before baking I was too anxious. they would have been easier for me to roll into a ball if I had not skiped that step. The only change to my batch was that I did not put any clove or chocolate morsels in it. (Taste preference.) Don't skip the crystallized ginger. It really makes the cookie along with the fresh ginger. I ended up using scissors to cut it into small pieces as a knife just wasn't working. Baked 15 minutes at 350 and they came out perfectly.
I just made these and they turned out perfect! This is a brilliant recipe.