Ultimate ginger cookie from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 192) by Ina Garten

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

kellyjo_zn0bbj on May 31, 2026

These bake up beautifully
averythingcooks on April 28, 2026

I cut this in 1/2, making 56 g dough balls for 8 pretty large(!) cookies. I scaled the cloves back a bit & these still have a big hit of flavour...we love the generous amt of crystalized ginger. I baked 1/2 for the suggested "exactly 13 minutes" and the 2nd tray for at least 14 and like the latter a little more. We'll see how they taste after a few days.
deborah_eq78di on March 18, 2026

I think the element that makes these cookies taste too strong is the ground cloves—cloves amplify the taste of the ginger. I’ve made these cookies many times and make them g/f by using amaranth flour in place of white flour and they’re always a hit. I even add grated fresh ginger to the flour mixture, so I use three types of ginger and they never taste too strong.
GiselleMarie on February 28, 2020

My husband and I love the sharp, spicy taste of crystallized ginger so these cookies were a hit with us. I brought them to a family party and many people there thought the ginger was too strong. The texture is perfect!
anya_sf on March 02, 2019

Nice texture. Very strong, hot ginger flavor from the crystallized ginger, which I don't really care for, but ginger fans may enjoy.