Yield: Yields about four dozen cookies.
The double hit of ginger here comes from both ground ginger and crystallized ginger.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
This is one excellent cookie, rated so by a really tough crowd. I confess to bumping up the ginger, both ground and crystallized, just for personal taste. The texture is perfect and it's an effortless recipe. I am new to fine Cooking and have come to trust their recipes as reliable.
These cookies are amazing! My husband's favorite cookie is ginger cookies and these are his new favorite. I have been making these cookies for years and have shared this recipe many times with friends. Had to rate it to share my enthusiasm for this cookie because it is a must bake every Christmas!
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?