Sorry I can’t be more helpful! When do I roll them in the sugar; before I freeze them or when I take them out of the freezer to bake? These cookies are also super easy to make, perfect any time of day (I’ve been eating mine for breakfast with a cup of coffee), and make your house smell heavenly. Decorate cooled cookies as desired. You’ll find a button in the top right corner of the recipe where you can toggle between metric and cup measures. Easy and delicious. These ginger cookies are perfection! At 14 mins, they are crispy on the outside, slightly chewy in the middle. I will try more of Jen Segal’s recipes. The cookies have crisp edges, chewy middles, and delicious spiced flavor from ginger and cinnamon. A new favorite for my cookie collection!!! They hold up to travel too. Thanks. These cookies are perfect! They taste alright. We are in love with them!!!! Look forward to doing something else soon! They stayed plump. Thanks Jenn! Just not lbs, oz, inches and miles etc in most countries that have converted to metric. Combine the dry ingredients; add to creamed mixture and mix well (dough will be soft). They are absolutely delicious. Jenn, We LOVE your recipes. I just made these Thursday night and the entire batch is already gone! If I make them again I would add some grated fresh ginger, some finely chopped candied ginger and perhaps a bit of orange zest to kick the flavor up a notch. I followed your directions exactly and made no substitutions. (eaten 5 now). Alternatively we do get seasonally a palm sugar syrup which is close to maple syrup in consistency. Spicy gingerbread chocolate cookies filled with chunks of chocolate and rolled in a crunchy sugar coating. Followed the recipe to the letter…Smoked out the house. Made these this morning for a cookie swap party this afternoon. your pictures are beautiful! If you’d like to try a puffier version, this one is a favorite of mine. That’s really cool and totally healthy esp since we spend 40-50 hours a week doing it!! Thanks! To her recipe, I add a little more molasses and increase the amount of spice favors (cinnamon, ginger, cloves, and allspice). I made these and they didn’t turn out like the photo at all-what went wrong? I have a similar recipe that calls for 3/4 cup of butter. They were excellent. May even be #1 cookie in my collection. Regular liquid molasses (not black strap). Hi Sophia, Glad you (and your daughter) like these! This molasses-dark, ginger-and-spice flavored cookie is perfect for gingerbread men. Can the dough be frozen and then baked at a later date? Happy New Year! I used black strap molasses and split the brown sugar – half swerve and half light brown. Perfect as usual. !Thanks for your updates.. In addition to eating the just as they are, I have made them just to use as a crust of a ginger cheesecake. To say they’re addictive is an understatement; it’s literally impossible to eat just one. I just made these yesterday, and my wife and kids love them. I did make a substitution because I did not have any molasses on hand. (The warmer the dough is, the flatter the cookies will be.). Thank you Jen! This recipe is solid and holds up well to modifications - we substituted cloves for cardamom and swapped the amounts of white/brown sugar for a deeper flavour. My kids think I’m a genius for this one. Gingerbread refers to a broad category of cakes, cookies, and breads flavored with ginger and warm spices like cinnamon and nutmeg, and deep, moody sweeteners with hints of caramel, like brown sugar and molasses.Gingerbread generally comes in hard and soft varieties, like Polish gingerbread, torún, which has a soft texture like that of a glazed sugar cookie, or thin, brittle ginger … Using more butter makes the cookies flatter/less puffy and the granulated sugar increases their crispiness. The flavor profile is complex and packs a true punch (I added even more ginger, and 1/3-1/2 tsp of cayenne). The flavour was good but I think next time I will also add fresh grated ginger and/or some ginger chunks. Another go to recipe. Hi Kerrie, the cookies in this recipe have more butter and granulated sugar than the other one. I’ve already made two batches in less than a week (at their request), and these gingersnaps go perfectly with a cup of tea. Jenn, you made a believer out of me! Sorry! I did make one change to the recipe. https://www.onceuponachef.com/recipes/pumpkin-cheesecake-with-gingersnap-crust-and-caramel-sauce.html. For most people’s tastebuds, I think the recipe is perfect as is! and thanks for the freezer tip — worked great! Beat in molasses and egg. Let me know if it works for you. The recipe called for 10-14 minutes and this is a good thing, because with my oven, they cooked at different times for some reason. Their traditional, robust molasses flavor is highlighted by hints of ginger, cinnamon, and clove. Turned out excellent! Baking powder is made out of bicarbonate of soda, corn flour, and a few other stuff. Could I just eliminate from the recipe or should I make a mix of cinnamon, cloves & nutmeg as a substitute? I was planning not to taste them, I hoped they would all fit in the tins I was mailing them in as I am trying very hard not to eat cookies. Rolled the dough in turbinado sugar and minced crystallized ginger for extra pop of flavor. Followed recipe exactly as is, delicious!! Seriously lacking in flavor and spice in my opinion. Hi Mala, I think you could substitute finely minced fresh ginger but, unfortunately, there’s no good substitute for molasses. Probably the best ginger cookie I’ve ever tried (i’m a huge foodie). Instead of black pepper, , the recipe called for 1/2 tsp of Cayenne Pepper!! add a scoop of whipped cream to them (right out of the oven) and it is purely heaven in your mouth! And became a family tradition. Used 7 ground dates in place of sugar, a table spoon of honey in place of the molasses , nutmeg for the all-spice, 2 table spoons of coconut oil in place of butter, 2 table spoons of water for hold, flax egg (sieved it) in place of the egg and a 50:50 dry ginger fresh root ginger mix. Incredible depth of flavor. #5 Half Baked Harvest Chewy Ginger Molasses Cookie: For the Christmas Decorating Sweet Treat. Delicious!!! I *just* made some butterscotch ginger cookies that are not that great – too cakey, not enough flavor, although the recipe sounded interesting….These sound delish, going to have to break out the butter and bowls one more time. And I make cookies twice a week. They are fantastic. Thank you for sharing this recipe Jenn it will be added to my Christmas cookie baking this year. They flattened to a thin wafer. Nice combination of spices. I have made them 3 times already since Christmas. I used 1/8 tsp of nutmeg and 1/8 tsp of cinnamon instead of the all spice. Great cookie with rich, earthy spices and the subtle kick of black pepper – definitely a grown up kind of cookie to have with morning coffee or bedtime tea. AboutI saw several suggestions for other sources of ginger. It has the right blend of spices & with the addition of some finely chopped candied ginger, elevates to an even higher level. If you really want people to successfully replicate your recipes, you might consider abandoning, at least for baked goods, the use of volumetric measurements for flour and other similar ingredients. all-purpose flour, spooned into measuring cup and leveled-off, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, www.facebook.com/profile.php?id=1735565500. Hope that helps! Hope that clarifies! Save my name, email, and website in this browser for the next time I comment. With their sparkly golden color and crackled tops, they are perfect for the holidays. Thanks in advance!!! Add the egg and molasses and beat until completely incorporated. what if I added chocolate chips to these cookies? But I will buy bigger tins the next time. The molasses makes them dark brown. Gingerbread cookie recipes all start the same and mine comes from my mom. I have been using dark karo syrup instead of molasses for the last 33 years. A keeper. Would really appreciate your input. Thank you! The 3 cookie sheet I placed the balls in the oven and they look better; more like your photo. But I have one problem, my cookies don’t have crinkles like yours at all, what did I do wrong? These were easy to make and the result was outstanding…buttery with a bit of crunch..just enough ginger and loved by everyone…old and young… I will definately be using more and more of your wonderful recipes. I followed the recipe exactly (possibly the first time I’ve ever done this). These cookies are the very best! It tastes good even uncooked! We made these cookies 3 times. I make them every year and get rave reviews for them. But sadly (not) they didn’t all fit. Thanks so much for an excellent recipe that came out perfect. In bowl of electric mixer, cream butter and brown sugar until fluffy. Even without the allspice(forgot to add it lol!). I’m wonder what makes them crispy the recipe is almost identical to the one I just made? The cookies didn’t flatten as much as I expected – they stayed puffy. I’m so pleased and cannot wait for my friends and family to try them. I love Ginger cookies and this recipe is the one I usually use. Many thanks and kind regards. I like that you can make the dough ahead and keep it refrigerated (for a few days even) –I’ve been following Once Upon a Chef for years. The combination of spices and molasses are amazing!!!!!!!! Always put fresh ginger in and double the powder ginger, I love them really spicy, also they never flatten enough for me so I now roll them out flat and cut with cookie cutter, dont always get the crinkly top but thats fine but I do get a really crispy cookie. People would eat at least two in one sitting. They were excellent. Hi Kim, I suspect it wasn’t the flour. Can this dough be rolled out and cut with cookie cutter? These cookies are awesome! I didn’t have allspice so I substituted it for nutmeg, and they turned soo good. I buy my ginger cookies at whole food , the mi-del brand. They are ridiculous. I’m so glad I stumbled onto this one! Thanks so much for catching that, Kelly — it has been corrected. I really like the flavor and chew of this product. Hi Patryk, Unfortunately, oil won’t work here. Definitely a keeper recipe. Just whipped up a batch and in the fridge now. Any idea why? Chop the ginger fine for the best results. I really like this brand. Thank you! Are they suppose to be flat? And yum! Great for groups, fundraising, book previews, bridal gifts & more. Thank you for sharing! Thanks Jennifer. Jenn, disappointed in my cookies. Thank you very much Zeynep. Hi Bridget, These cookies have more butter and granulated sugar than the Ginger Spice Cookies. I followed the recipe as it was written. Was the dough a bit warm before you baked the cookies? I did refrigerate the dough 3 hours. They turned out delicious and look so pretty with the cracked surface! Hey Jenn, Baked a dozen, ate 6 immediately! For the best results, I’d suggest looking specifically for a gingersnap cookie recipe. I made them exactly as the recipe stated. I had a hankering for ginger snaps and since the Millennials don’t buy those anymore, my grocery store stopped stocking them. Because honestly I don’t know what it is ? All three generations were gobbling them up. Last year I made some for our USPS driver as a Christmas gift. Add molasses and egg; beat well. Hope you enjoy if you make them! i love ginger cookies. Cover and refrigerate for 1 hour or until easy to handle. The first batch came out golden, crispy, flattened and very nice. Just the right amount of spices, and they smell divine while baking. The book version is my personal favorite but if you like crispy cookies, I’d go with these. The dough will be very soft; refrigerate it for about one hour, or until firm enough to roll. We made these for a get together and everyone loved them and asked for the recipe. Thank you, Glad you like the cookies! Made these last year for Christmas and had rave reviews. I didn’t get the cracked top but they are the bom! I also had to watch mine while baking at the 9 minute mark. A classic recipe, these cookies are crunchy at the edges and a little softer in the middle. But will defintely make these for their freshness. Stir until combined. Can you give me the recipe for the chewier ginger cookie too? Love your recipes!! Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. This is going to be added to my “go-to” recipe collection. These were so good. Everyone loved them at home. Hi Hayley, I wouldn’t omit the brown sugar, but you could cut it back by 2 Tbsp. I read some reviews after I made them and other people have had the same trouble. i’ll definitely be baking these again. A heavy amount of baking soda interacts with the molasses in this recipe to encourage spread. These cookies are chewy, perfectly spiced with ginger, cloves and cinnamon and have a slight crunch from the sugar coating. Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Then you can pull out as many as you need to bake. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. and i dont have molases. I also didn’t have any Allspice to hand so used a Mixed Spice (local South African brand – Robertsons’s) – it is a mix of Coriander, Nutmeg, Cinnamon & Cloves – was nervous it would be a mistake. The resulting cookie was still excellent! Sorry! Haven’t made these ginger cookies yet. It seems like 2 sticks of butter is a lot. Hi Marie, One stick of butter equals a half cup so 2 is a cup. I added 1/2 c. of crystallized ginger chips, and rolled them in raw sugar instead of regular sugar. And watch videos demonstrating recipe prep and cooking techniques. Loved that recipe could be made gluten free too. There seems to be a lot of sugar in the recipe—would omitting the brown sugar affect the crispness or is the brown sugar for taste? Hi Sharon, These are flat, crispy cookies. to 1/4 cup. I'd love to know how it turned out! Loved the texture of these cookies and the smell alone had my husband coming back for more! The cookie dough can be frozen for up to 3 months — Scoop the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Wonderful crispy cookies. Interesting and logical. Thank you for this recipee Jenn. Made these today in BC, Canada. Hi Jenn, Just made the dough and it’s chilling in the fridge now. If you let them thaw first, they will flatten out. Ps: they cook fast so keep an eye on them! The result is delicious, professional looking, dunkable cookies. With a real snap. Do u think any of these would work? Depending on how you prefer your cookies, they can be soft baked or more chewy & crispy. So lovely! Jenn I just made the Ginger Spice Cookies. I followed the recipe exactly (possibly the first time I’ve ever done this). Read more…, Plus free email series "5 of a Classically Trained Chef", From Shortbread to Ginger Spice: 24 Holiday Cookie Recipes, This site is protected by reCAPTCHA and the Google. My son loves everything gingerbready. Roni E. Keller. I made mine with a flax egg, but wondering whether that’s optimal. These cookies were so easy to make and they were delicious. They are so yummy… Thank You Jenn! Because it was the same dough and the only variable that changed was the oven being turned off and back on, I suspect that it had something to do with the oven – – not sure exactly what happened there but don’t think it had anything to do with what you did to the dough. No matter who I make them for they always ask for the recipe. These are my family’s new favorite. I was planning not to taste them, I hoped they would all fit in the tins I was mailing them in as I am trying very hard not to eat cookies. I’m Canadian, we don’t do sticks, just regular measurements. I am a so-so baker and a five-star recipe can come out as 1 or 5 stars at my hands depending. With my slightly cooler oven, I would probably bake them for an extra minute or 2 because I like them crisp throughout. Also not really a factually accurate statement. An easy holiday cookie recipe that everyone will love! They look and sound amazing but can’t make right now as I don’t have some of the spices. I made them exactly as written with no modifications. Great recipe! My gosh, everyone loved loved it! Ahhhhhhhhhh!!!!!! Gradually add these into wet ingredients. I let them sit for 4 minutes before taking them off the baking sheet. Just a question. Cups, tsps, tbsps, and other medieval measures are not used by anyone outside of U.S. Because of the added sticky sweetener (molasses… These gingerbread cookies are crunchy not chewy. (: Just made these. Thank you! Have you tried adding it to any cookies? The batter is amazing. Thanks again for another great recipe. Bake for 10-12 minutes or until lightly browned. what can i use for that? Which kind of aromatics would you like in the recipe? This recipe is an absolute delight. These molasses crinkle cookies will become a favorite Christmas cookie! I made those several times last year. These came out crispy but they are not light brown like the photo. Cookies are delicious and still mildly sweet. Place 1 inch apart on ungreased baking sheets. Better than any bakery cookie ever. Yes, you’ll just have to finely grate it. 3/4 cup (1 1/2 sticks) butter, softened Printed it out for a save in my recipe book of favorites, thank you! This field is for validation purposes and should be left unchanged. Really. My all-time favorite cookie came from a bakery in a small mountain town, and they no longer serve it. i borrowed the seasonings from this recipe and added them to a very similar recipe that also uses fresh ginger. We have made these crispy ginger cookies and love them. Anise and Ginger Cookies Hoje para Jantar. You might like these ginger cookies better – they are thick and chewy. It’s wonderful as is. Thanks Jenn!!! Recipe called for way too much sugar for me. What’s the difference with using softened butter like this recipe and cold cubed butter. 5 star!! Gradually beat in flour mixture on low speed until well mixed. Amazingly addicting! I guess I would use the same amount (1/3 cups). Hi, I made your cookies with greatly reduced sugar and they came out great. I followed your recipes exactly and they came out beautifully, just like in your pictures. Jenn, thank you so much … I made these and your chocolate fudge crinkles for the holidays and they were amazing! Although it isn’t as appealing as a rich, buttery cookie. This lightened up version of a traditional ginger snap is mildly spiced and made without the heaviness of molasses. I mean, out-of-this world good. I’m not a huge sweet tooth so in the future I may drop the sugar and up the ginger but that’s purely personal. Enjoy! CChip cookies were the fad then. Better than any bakery cookie ever. Hi Marie, as you can see from the photos, my cookies are quite flat as well. I slightly pressed the top down then proceeded to bake. We welcomed fall with these terrific ginger cookies. Personally when I have cookies I prefer chocolate, but if you’re in the mood for ginger this is a great recipe. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! I chilled batter and they still thin. 1) Will they flatten as they bake 2) Are the cookies really crispy? thank you. I was wondering how you would adjust for high altitude baking. Please LMK how they turn out! Once they are frozen, transfer them to a bag. I went off the ranch and added a thin slice of candied ginger to the top of each flat-pressed ball of dough and that put the cookies off the chart. Cookies were good but not as gingery as I would have liked. Thanks Vanita. Five stars! I’m looking forward to trying these. Hi Ray, the majority of my recipes have metric conversions. Thanks again! Hi Bonnie, Glad you like the recipes! If you bake them while they are still frlzen, your cookies will be thicker. You could also freeze the baked cookies but they might not retain their wonderful crisp texture. thanks neeta. I’ve been looking for a good gingersnap cookie for years and I think I’ve finally found a new favorite that everyone in the family loves. 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