Double-ginger molasses cookies from Dorie's Cookies (page 134) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ginger-chocolate ganache

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

  • Lsblackburn1 on December 14, 2022

    Loved these. I baked them on a sheet pan, which worked fine for me. Nice chewy texture and deep flavors.

  • adrienneyoung on June 13, 2020

    A very good cookie. Next time, I’ll cut espresso powder from 2 tbsp to 1, and cloves from 1/4 tsp to 1/8.

  • rionafaith on November 22, 2018

    Great holiday cookies, much more complex than the typical molasses-spice cookie. I used bittersweet chocolate and next time would use semisweet, as these were almost verging on too bitter when combined with the other flavors (for dark dark chocolate lovers only -- semisweet would have broader appeal). I only have 2 muffin tins so I baked 24 cookies in those and did the rest free-form on sheet pans, so I was able to compare both methods. Personally, I preferred the cookies baked in the muffin tins as they're like little cakelets, a bit softer and chewier. I forgot to add the optional espresso powder but didn't miss it.

  • rionafaith on November 22, 2018

    Recipe also on Food52, halfway down this page: https://food52.com/p/piglet-recipes

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