Recipe by J. Storm
"Crystallized ginger gives these spice cookies extra zip!"
Watch video tips and tricks
dark corn syrup
chopped crystallized ginger
1 1/2 teaspoons
granulated sugar for decoration
confectioners' sugar for decoration
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.
These were just ok. Came out a little dry. Was a great recipe for me to use up some of the stuff that I have in my pantry.
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.
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!
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Spice Cookies with Crystallized Ginger
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 71
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Find just the right recipes for your holiday get-togethers.
Make these 5-star ginger cookies for Christmas—or any time.
Delight your taste buds with the surprising bursts of cinnamon in these cookies.
See how a dash of cayenne pepper really draws out the chocolate flavor.