Quadruple Ginger Cookies | Midwest Living

Error message

Notice: Undefined index: meredith_environment in require_once() (line 48 of /app/web/drupal_multisite/sites/midwestliving.com/settings.migration.php).

Quadruple Ginger Cookies

Quadruple Ginger Cookies

Login to rate this recipe.
  • Yield: About 48 cookies
  • Prep 45 mins
  • Chill 1 hr
  • Bake 10 mins per batch
  • Cool 1 mins per batch

Login to save this recipe

To make ginger juice, Patty Erd of the Spice House in Evanston, Illinois, squishes coarsely chopped fresh ginger in a clean garlic press.


  • 2 cups all-purpose flour
  • 1 1/2-2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2-1 teaspoon ground cloves
  • 1/2-3/4 cup finely snipped crystallized ginger
  • 1/2 cup shortening
  • 1/4 cup butter, softened
  • 1 cup packed light brown sugar
  • 1/4 cup dark molasses
  • 1 egg
  • 1 teaspoon fresh ginger juice* (optional)
  • 3/4 cup Ginger Sugar (recipe follows) or granulated sugar


  1. In a medium bowl, stir together flour, ground ginger, baking soda, cinnamon, salt and cloves. Stir in crystallized ginger; set aside.
  2. In a large mixing bowl, beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined. If you like, stir in fresh ginger juice. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Cover and chill dough for 1 hour or until dough is easy to handle.
  3. Place Ginger Sugar in a small bowl. Shape dough into 1-inch balls. Roll balls in the Ginger Sugar. Place 1 1/2 inches apart on lightly greased cookie sheets. Bake in a 350 degrees oven for 10 to 12 minutes or until edges are set. Cool on cookie sheets 1 minute, then transfer to wire racks.

Ginger Sugar


  • 1/4 cup coarsely chopped fresh ginger
  • 3/4 cup granulated sugar


  1. In a small bowl, stir together 1/4 cup coarsely chopped fresh ginger and 3/4 cup granulated sugar. Let stand 1 hour (sugar will clump slightly from moisture in ginger). Place mixture in a fine mesh sieve set over a bowl; stir gently so sugar will be separated from ginger. Discard ginger.

Nutrition Facts

(Quadruple Ginger Cookies)

cal. (kcal) 86, pro. (g) 1, sodium (mg) 74, fiber (g) 0, chol. (mg) 7, carb. (g) 14, Fat, total (g) 3

Add Your Comment