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Spice Cookies with Crystallized Ginger
SUBMITTED BY:
J. Storm
PHOTO BY:
ANGIE_RSMITH
"Crystallized ginger gives these spice cookies extra zip!"
RECIPE RATING:
Read Reviews
(18)
Review/Rate This Recipe
Original recipe yield 3 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup white sugar
3/4 cup unsalted butter
1 egg white
2 tablespoons dark corn syrup
3 tablespoons chopped crystallized ginger
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/3 cup granulated sugar for decoration
1/3 cup confectioners' sugar for decoration
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease 2 large cookie sheets.
In a large bowl, cream the butter and sugar. Add egg white, and corn syrup; mix until fluffy. Stir in the crystallized ginger. Sift together the flour, baking soda, salt, cinnamon, ground ginger, and cloves; stir into the egg mixture. When dough starts to come together, mix with your hands to form a smooth dough.
Form dough into 1 inch balls and roll in white sugar. Place balls on a cookie sheet 2 inches apart, and press down with the bottom of a glass dipped in sugar. Bake in the preheated oven for 12 to 15 minutes, cookies should be golden brown. Let the cookies cool on the baking sheet for a few minutes before Moving to a rack to cool completely. Dip 1/2 of each cookie into confectioners' sugar for decoration.
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REVIEWS
Reviewed on Oct. 7, 2004 by imelda
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imelda
Oct. 7, 2004
Spice cookies are my favorite, and this recipe is fantastic! The spices come out so flavorful! I've only made them once so far, and had to tweak it since I had no corn syrup. I ended up adding 1/4 cup brown sugar instead, and adding the whole egg. The texture came out delicately crispy and crunchy, like a tea cookie, and I loved it (I enjoy crunchy and crispy far more than chewy cookies). I'm not sure how the original recipe should come out, but I liked the tweaked version so much I'll probably just make it that way.
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9 users found this review helpful
Spice cookies are my favorite, and this recipe is fantastic! The spices come out so...
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Reviewed on Dec. 13, 2003 by E_RANKIN
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E_RANKIN
Dec. 13, 2003
This was a great recipe and it tasted fantastic the first time I tried it. I made them originally for a Party but they tasted so good my husband insisted I took something else because he wanted them all! They have a really strong flavour and unlike some of the other recipes I've tried they came out the oven looking perfect.
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6 users found this review helpful
This was a great recipe and it tasted fantastic the first time I tried it. I made them...
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Reviewed on Nov. 23, 2005 by CaseyH
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CaseyH
Nov. 23, 2005
These are very good, very different cookies. They remind me of a gingersnap, but not as strong. I don't really even like gingersnaps, but these are great--sort of a cross between a snickerdoodle and a gingersnap. I don't know--they're hard to describe, but they're delicious. In my opinion, the best way to do them is to place each ball of dough in the white sugar and press it down into the white sugar. This gives it more coverage with sugar and it looks more sparkly after cooking. I liked the look better without dipping in the powdered sugar afterwards.
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5 users found this review helpful
These are very good, very different cookies. They remind me of a gingersnap, but not as...
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Reviewed on Dec. 20, 2005 by
Shirley B.
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Shirley B.
Dec. 20, 2005
These are definitely among the best cookies I have ever eaten. I love the crystalized ginger for the extra zip and the texture is just the best—light and crispy and melt-in-your-mouth. They are perfect just the way they are, but since I love chocolate-covered ginger, next time I might try dipping half the cookie into melted dark chocolate. Or I might roll out the dough and make ginger boys. Thanks, J. Storm, for sharing this wonderful recipe!
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4 users found this review helpful
These are definitely among the best cookies I have ever eaten. I love the crystalized ginger...
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Reviewed on Oct. 13, 2002 by KATHY FRANKLIN
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KATHY FRANKLIN
Oct. 13, 2002
I baked these cookies and filled the cookie jar over the holidays. They were a big hit. The combination of spices with the crystallized ginger makes for a crispy, gingersnap-type treat. They didn't last long.
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4 users found this review helpful
I baked these cookies and filled the cookie jar over the holidays. They were a big hit. The...
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Reviewed on Dec. 21, 2006 by Catherine
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Catherine
Dec. 21, 2006
Excellent! Made with 1 T light corn syrup and 1 T molasses (I was out of dark corn syrup). My husband rated these "the best ever"! Perfect for Christmas.
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3 users found this review helpful
Excellent! Made with 1 T light corn syrup and 1 T molasses (I was out of dark corn syrup). ...
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Reviewed on Dec. 9, 2006 by CookieMama
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CookieMama
Dec. 9, 2006
So delicious and crispy! I didn't have any dark corn syrup, so I did what another reviewer suggested, using 1/4 cup brown sugar and a whole egg instead of the white alone. And somehow I managed to run out of baking soda without noticing, so I used a heaping tsp. of baking powder. I also rolled them in turbinado sugar instead of white -- beautiful! These are the kinds of cookies that you have to keep eating because that wonderful ginger and spice flavor stays in your mouth. This recipe is definitely going to become a regular thing in my house!
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3 users found this review helpful
So delicious and crispy! I didn't have any dark corn syrup, so I did what another reviewer...
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Reviewed on Nov. 2, 2006 by
LADYJAYPEE
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LADYJAYPEE
Nov. 2, 2006
This is a nice-tasting cookie. I only had salted butter, so omitted the salt. I got 2 dozen cookies from this recipe. Baked the first dozen for 15 minutes; second dozen for 17 minutes which made them a little crispy around the edges and chewy inside the way we like them. I would try adding lots more crystallized ginger next time. Thanks for the recipe, J. Storm!
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3 users found this review helpful
This is a nice-tasting cookie. I only had salted butter, so omitted the salt. I got 2 dozen...
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Reviewed on Nov. 9, 2005 by
ASHLEY_S
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ASHLEY_S
Nov. 9, 2005
This is the perfect cookie. The spice blend is absolutely flawless, and the texture is ideal. These cookies keep well at room temperature and do not go stale, even with repeated opening of the container. I cannot think of a single improvement, except perhaps to double the recipe when you make them.
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3 users found this review helpful
This is the perfect cookie. The spice blend is absolutely flawless, and the texture is ideal....
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Reviewed on Aug. 29, 2002 by SARAHJK
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SARAHJK
Aug. 29, 2002
This cookie was a big hit at my office. They turned out very well, even the first time, and I found them to be easy and quick. Thank you!
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3 users found this review helpful
This cookie was a big hit at my office. They turned out very well, even the first time, and I...
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