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What? You say that it’s June and not the season for ginger cookies? Blah.
It’s always the season for ginger cookies.
This is my very best favorite Christmas cookie, but also a favorite anytime cookie. I’d probably put these in my top 5 favorite cookies of all time. Wow. Thank you, mom for bringing it into my life.
I will warn you that the recipe makes A LOT of cookies. Like 8-9 dozen. That’s a maximum of 108 cookies. 108.
The recipe can be easily halved. Don’t worry about that at all. I just like to make the big batch and deliver them or freeze them. They freeze beautifully.
Dipped Ginger Cookies
Printable Recipe
Directions:
Combine sugar and oil. Stir in eggs, one at a time. Stir in molasses. Stir in ginger, cinnamon, and salt. Stir in baking powder. Stir in flour. Roll out 3/4″ balls. Roll balls in extra sugar and place on a greased cookie sheet.
Bake at 350 degrees for 10-12 minutes. Cookies will still be soft. Allow them to rest on warm cookie sheet for two minutes, then transfer to a cooling rack.
To dip cookies, melt squares (about 3 at a time) in a double boiler (a glass bowl set over a saucepan of simmering water). Dip cookies in halfway and shake off excess chocolate. Place on waxed paper. Allow chocolate to set or put pan in refrigerator to set.
Makes 8-9 dozen cookies
{ 2 comments… read them below or add one }
Hi Emily, I’ve never made this recipe before until last week. I had previously cut out the recipe from the Dayton newspaper at the same time that your mother did. I tasted a few of these cookies that she made (may years ago) and was hooked! I’ve never forgotten them. I too think they are one of my favorite cookies. However, I recently made these for a cookie exchange and they hardly flattened out when I baked them. They were hard by the next day. I did put a piece of bread in with them and they softened up by the next day. Did I add too much flour or baking powder? Is it because I used my new convection ovens? Do you have any suggestions? I will try them again but would love your expert option. Thank you!
Convection does cook differently, though I don’t have one myself. My mom does have a convection oven and just made these today, so you may want to ask her. When mine don’t flatten, I typically find I’ve added a bit too much flour. I scoop the flour into the measuring cup with a spoon, then level it off to help prevent packing the flour down.
I do hope you have better success next time! They’re SO good!