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42 Ratings
5 star values:
9
4 star values:
19
3 star values:
8
2 star values:
5
1 star values:
1
Back to Molasses-Ginger Crisps
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 8 dozen
stack of molasses ginger crisps on white plate
Ingredients
Ingredient Checklist
2 cups plus 2 tablespoons unbleached all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, room temperature
1 1/2 cups granulated sugar
1 large egg, plus 1 large egg yolk
2 tablespoons finely chopped crystallized ginger
1 teaspoon finely grated fresh ginger
1/3 cup unsulfured molasses
1 cup coarse sanding sugar
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 8 dozen
stack of molasses ginger crisps on white plate
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 8 dozen
Recipe Summary
Yield: Makes 8 dozen
Yield: Makes 8 dozen
Makes 8 dozen
stack of molasses ginger crisps on white plate
stack of molasses ginger crisps on white plate
Ingredients
Ingredients
- 2 cups plus 2 tablespoons unbleached all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 1 large egg, plus 1 large egg yolk
- 2 tablespoons finely chopped crystallized ginger
- 1 teaspoon finely grated fresh ginger
- 1/3 cup unsulfured molasses
- 1 cup coarse sanding sugar
Directions
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, ground ginger, baking soda, and salt.
In the bowl of a mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until pale and fluffy. Beat in egg and egg yolk, crystallized ginger, and grated ginger. Reduce speed to low. Beat in flour mixture in three additions, alternating with molasses, beginning and ending with flour mixture and beating until combined after each addition. Cover; refrigerate until firm, at least 1 hour.
Using a 1-teaspoon ice cream scoop, scoop dough into rounded teaspoons onto parchment-lined baking sheets. Refrigerate until firm, about 30 minutes. Roll dough into balls; coat with sanding sugar. Place 12 balls onto each parchment-lined sheet, spacing 2 inches apart.
Bake, rotating sheets halfway through, until cookies are flat and edges are dark golden brown, 12 to 14 minutes. Let cool 5 minutes on sheets, then transfer to wire racks and let cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days or frozen up to 1 month.
Reviews
Add Rating & Review
42 Ratings
5 star values:
9
4 star values:
19
3 star values:
8
2 star values:
5
1 star values:
1
Reviews
Add Rating & Review
42 Ratings
5 star values:
9
4 star values:
19
3 star values:
8
2 star values:
5
1 star values:
1
Add Rating & Review
42 Ratings
5 star values:
9
4 star values:
19
3 star values:
8
2 star values:
5
1 star values:
1
42 Ratings
5 star values:
9
4 star values:
19
3 star values:
8
2 star values:
5
1 star values:
1
42 Ratings
5 star values:
9
4 star values:
19
3 star values:
8
2 star values:
5
1 star values:
1
- 5 star values:
- 9
- 4 star values:
- 19
- 3 star values:
- 8
- 2 star values:
- 5
- 1 star values:
- 1
All Reviews for Molasses-Ginger Crisps
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Molasses-Ginger Crisps
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
