1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 cookies 46g Recipe makes 16 cookies) The following items or measurements are not included below: 1 1/4 cups crystallized ginger
Calories 173
Calories from Fat 36		(20%)
Amount Per Serving		%DV
	Total Fat 4.0g	6%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 119mg		4%
Potassium 178mg		5%
Total Carbohydrate 32.5g		10%
	Dietary Fiber 0.7g	2%
	Sugars 17.2g
Protein 2.3g		4%
how is this calculated?

The Barefoot Contessa's Ultimate Ginger Cookies

Recipe #200928 | 28 min | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: susie cooks
Dec 17, 2006

This cookie is delicious! Crisp on the outside and moist inside. It is filled with crystallized ginger.

16 cookies (change servings and units)

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulphured molasses
1 extra-large egg, at room temperature
1 1/4 cups chopped crystallized ginger
sugar, for rolling cookies

Directions

1
Preheat oven to 350°F.
2
Line 2 sheet pans with parchment paper.
3
Sift together flour, baking soda, cinnamon, cloves, ginger, and salt and then combine the mixture with your hands.
4
Beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the speed to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute.
5
With the mixer on low, slowly add the dry ingredients, then mix on medium speed for 2 minutes.
6
Add crystallized ginger and mix until combined.
7
Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers.
8
Press both sides of each cookie in granulated sugar and place on sheet pans.
9
Bake for exactly 13 minutes. The cookies will be cracked on the top and soft inside.
10
Let the cookies cook for a minute or two and the transfer to wire racks to cool completely.

Questions about this recipe?

Featured Reviews for This Recipe

From: two poodles

On Nov 1, 2009

I should've given my "tips" for this recipe in my review. First of all, follow it to the letter. The dough is very stiff. When it was all finished, I didn't have very high hopes for a moist cookie, but boy, was I wrong. Secondly, I keep a shaker full of sugar in my cupboard. I focused a shake on the parchment paper prior to setting down a ball of dough, then pressed the dough down and sprinkled the top. Thirdly, I am not a molasses expert. Light, dark? I settled on "Grandma's Gold Label", as I'd seen in mentioned in other recipes. Lastly, the most reasonable resource for crystallized ginger for me turned out to be Super Target. The "Archer Farms" brand pieces required very little (if any) additional chopping, unlike the McCormick brand, and were much more reasonably priced. There aren't any specialty markets near my home, and I wanted to bake these today.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: TXOLDHAM

On Sep 28, 2009

I rolled the dough for each cookie in a ball and rolled the ball in the sugar and then pressed them down. Worked perfectly. My favorite cookie is a ginger cookie and this one is truly the ultimate one. Thanks so much for posting.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Barbara_ Ann

On Dec 11, 2007

I have made this cookie MANY times from her cookbook. I have varied on a few things, light vs dark brown sugar, sorghum vs. molassese but following the recipe to a "T" is important, you have to do the 5 min beating and the 1 min of the egg to get the right texture. AND you must not overbake them! The dough is very sticky, I tend to put the dough in the refrigerator and only bake what I'm going to eat/serve. Perfect everytime!

3 people found this review helpful

Was this review helpful to you? YES | NO

From: justcallmetoni

On Feb 26, 2007

I have to confess if forced to choose between spice and chocolate desserts, I would choose the former. Given that, this has been in my cookbook to try for a long time. I am so glad I finally tried it as the cookies were just superb - a giant soft ginger cookie punctuated with bits of crystalyzed ginger. On reading the recipe, I wondered why the liquids needed to be mixed for 5 whole minutes but it turned out to be an important step as the mixing melted the brown suger and turned the mixture into a dark glossy syrup. Thank you susie cooks for a fantastic cookie!

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 8 reviews