Fabulous molasses and 3 ginger cookies from Whitewater Cooks with Friends (page 138) by Shelley Adams

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on January 02, 2025

    A bold ginger cookie recipe which I come back to time and time again!

  • averythingcooks on March 15, 2023

    Such a bold bite of ginger which I love! I made 25 g cookies (yield = 29) and started checking them well before the 15 minute mark (10 - 11 minutes seemed to be the sweet spot). I used a vanilla spiced sugar & simplified the shaping by placing the ball of dough onto the sugar, pressing down with my hand and then placing them sugar side up on the pan (skipping the sugared glass). I will make these again for sure.

  • Frogcake on January 02, 2016

    Wow! These are the best ginger cookies I've ever tasted! I pulsed the candied ginger in the processor instead of chopping the pieces and thought I went too far. However no worries! All cookies were demolished within a few days. Shelley was right -they are amazing dipped in your morning coffee or tea!

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