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Autumn Ginger Cookies

First printed in Sunset Magazine nearly 20 years ago, this cookie is one of our favorites filled with the flavors of fall spices.

1/2 cup crystallized ginger

 About 3/4 cup sugar, divided

 6 tablespoons butter, room temperature

 1/4 cup molasses

 1 large egg

 2 c flour

2 teaspoons baking soda

 1 teaspoon ground ginger

 3/4 teaspoon ground cinnamon

 1/2 teaspoon ground nutmeg

In a food processor or blender whirl crystallized ginger and 1/3 cup sugar until ginger is finely chopped.

In the same container, whirl butter and 1/3 cup sugar until fluffy.

Add ginger mixture, molasses, and egg; whirl to mix.

In a bowl, mix flour, baking soda, ground ginger, cinnamon, and nutmeg. Whirl into butter mixture.

Cover dough and chill until firm to the touch, about 1 hour.

Preheat oven to 350°. Shape dough into 1-in. balls and coat in remaining sugar (use a little more sugar if needed). Place balls 2 to 3 in. apart on nonstick or oiled baking sheets.

Bake until slightly darker brown, 11 to 12 minutes, switching positions of baking sheets halfway.