My ginger cookies from Chewy, Gooey, Crispy, Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich

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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

  • Eat Your Books

    See recipe for variation.

  • ashallen on June 21, 2022

    Definitely a cookie for ginger lovers - mine were spicy-hot from all the ginger! I baked mine for the lower end of the range of suggested times and the texture was super - moist and chewy. I used blackstrap molasses, though the recipe advises against it, because I had it on hand and the flavor was still great. Although I love ginger, I might try the less-ginger variation next time (though it'll be interesting to see how the flavor changes during storage). I think my all time favorite molasses-spice cookie recipe is still Cook's Illustrated's Soft and Chewy Molasses Spice Cookies - they're even richer (more butter!) and ginger is just one of several spices vs. the primary flavor.

  • SugarTreeBaking on October 10, 2020

    Excellent cookie, bursting with tongue tingling ginger flavor. Easy to mix up - no beating. I made mine larger, 22g each yielded 34 3” cookies. Chewy and delicious.

  • MissKoo on June 15, 2020

    OMGilicious. Love these cookies and intense ginger flavor. I use a full tablespoon of ground ginger (recipe calls for 2 teaspoons) and add cloves along with specified spices. I bake for lesser time suggested (about 10 minutes total) because I like them chewy. A great option for friends with chocolate and/or nut allergies.I sometimes make batter at night and leave covered in fridge overnight. Recipe says it makes about 56 2 1/2 inch cookies but I usually end up with about 40-44. Very good as dessert to serve alongside lemon mousse or with sorbets topped with Prosecco or Asti Spumante and fresh berries.

  • swegener on January 15, 2015

    Loved these cookies--they make a ton though, and I'm still enjoying them from the freezer months later! They don't even need to defrost. Mine did not end up puffy though, more of a flat round cookie that was very soft. I might cook for longer next time.

  • Melanie on March 02, 2014

    These were fantastic! Loved the triple ginger hit. Only downside is that they don't hold their shape very well.

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