Saturday, November 24

Ina's Ultimate Ginger Cookie

Morning you guys! I actually am really excited today, because I am going to post something that I've not posted in a while: A recipe! Martin made these for me on one of our first dates just watching movie at his house, and I've been hooked ever since!
The soft chewy texture right out of the oven is enough to make me weak in the knees, the dough tastes like fudge, and when they are cold they are crunchy and perfect for dipping in your glass of milk, just like ginger snaps! I seriously hope you give these a try in the next few months, because they are the perfect treat to have laying around during the holidays, if they last long wnough to be considered laying around. haha Try them! Today!

Ina's Ultimate Ginger Cookie
yeild: approx 16 cookies
-2¼ cups all-purpose flour
-1 teaspoon baking soda
-2 teaspoons ground cinnamon
-1½ teaspoons ground cloves
-½ teaspoon ground nutmeg
-½ teaspoon ground ginger
-¼ teaspoon kosher salt
-1 cup dark brown sugar, lightly packed
-¼ cup vegetable oil
-1/3 cup unsulfured molasses
-1 extra-large egg, at room temperature
-1 cup chopped crystallized ginger
-Granulated sugar, for rolling the cookies

Step #1: Preheat the oven to 350 degrees. Line 2 sheet pans with parchment paper. In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. 
Step #2: Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
Step #3: Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1¾-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely 

Thanks for reading today dearies, and I'll see you again tomorrow!
xo, Emily

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via - the art of homemaking


  1. Wow!!!! They look delicious!!!!

  2. I need to try this recipe!!!

    Take care :)

  3. Oh man. Gingersnap cookies are my FAVORITE "Christmas" cookie. I know someone who makes amazing ones but she never shares her recipe with me!!! Maybe i'll try this one and give her some competition. ;)

    Or maybe we'll both end up in a sugary cookie coma. XD

  4. this looks sooo delicious! thanks for sharing :)

  5. The recipe is good! The photos are way better! Now I'm hungry to get some of those haha! Thanks for sharing Emily! Happy weekend!

    By the way, just liked your Facebook page. I'm Chai Chen there, #907. Hope you can like mine back. Thanks!


  6. ahhh mi gosh! i'm such a suck up when it comes to cookies, so now you got me tripping on my toes to make some haha! these look beyond delicious! and i'm having a time off cookies since i wanna get rid of my sugar rushes! but i can look at them, right!?
    totally right of you to make them, and i'm sure the recipe is fantastic to! enjoy the with a cup of tea now for me, will ya!?/Azure

  7. Those look absolutely delicious! I definitely pinned this to try later :D Thank you for sharing this recipe.

  8. omg those cookies seem sooo tasty :)
    thank you for sharing this recipe!