Ginger cookies from 100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More (page 51) by Sarah Kieffer

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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

  • averythingcooks on February 08, 2025

    We think these are really good cookies. I made them as written (other than using a vanilla spiced sugar for the rolling) and 11 minutes was the perfect timing for us.

  • jay.moe on January 18, 2023

    These cookies have a warm spice flavor, even though I did not add the cloves. They are not overly sweet so the spices really shine. I didn't add the crystallized ginger to all of the cookies because I wasn't sure I liked it. After comparing the two versions, there wasn't a noticeable difference between the cookie with crystallized ginger and the cookie without.

  • anya_sf on January 05, 2023

    Baked on light colored sheet pans, the cookies formed cracks after 10 min of baking. Thinking I wanted soft cookies, I took them out, but in hindsight would leave them in 1-2 min longer, as they were a bit too soft. Flavor was good, not super gingery - but my crystallized ginger may have been old (which was OK with me as I don't love too sharp/spicy ginger). I might increase the ground ginger.

  • abengal on June 27, 2021

    These were good. Did not have any crystallised ginger, so doubled the ground ginger, and did not have any ground nutmeg or cloves so added 1/2 teaspoon mixed spice. I would keep these proportions. Substituted the light molasses with 1 very large spoonful of black molasses and the rest golden syrup. Used 2 eggs. Note to self, if making again, and do, because everybody liked them, weigh them 45g each as the book suggests as it keeps the biscuits a uniform size. BE VERY CAREFUL WITH TIMING. The undersides will burn and ruin them completely, so get them nearly cooked and then check the underside every minute until light golden, not dark gold. Lift the paper up to check the underside, edges are too deceptive, doesn’t work. 4/5

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