• 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.

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