fresh ginger cookies

June 3, 2010

I’ve been dreaming about these cookies for oh, three or four weeks. Ever since I bookmarked the recipe, it’s been sitting there tempting me, waiting for me to get my act together and buy some dark corn syrup so I could actually make the damn things.

It was worth the wait. These taste fresh and have a spicy kick. They taste phenomenal with a cold glass of milk. Oh wait, what cookie doesn’t? Moot point, Angharad…

Anyway. If you like your cookies soft and almost cakey on the inside, but with a decisive crunch on the outside, then these are your ladies. They’re delicate and perfect when baked bite-size. Perfect picnic fare. You know, as dessert after you’ve devoured that frittata or savoury tart. Yummers.

Fresh Ginger Cookies

from Real Simple


  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1 1/4 cups sugar
  • 2 large eggs
  • 2 tablespoons dark corn syrup
  • 3 tablespoons grated peeled fresh ginger
  • 1 teaspoon ground cinnamon


  1. Heat oven to 350° F. In a medium bowl, combine the flour, baking soda, ground ginger, and salt; set aside.
  2. In a large bowl cream the butter and 1 cup of the sugar until smooth. Add the eggs, corn syrup, and grated ginger and mix until well combined. Blend in the flour mixture, cover, and refrigerate until slightly stiff (the dough will be easier to handle).
  3. In a small bowl, combine the cinnamon and the remaining sugar. Form the dough into 1/2-inch balls and roll each in the cinnamon sugar. Place 2 inches apart on greased cookie sheets and bake 10 to 12 minutes or until lightly browned. Cool on a wire rack.

Oh by the way, I haven’t forgotten my claim that I was searching for the perfect chocolate chip cookie recipe. I still am. And soon I will bake, bake, bake. And then share.

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