Secret Ginger Cookies Recipe

5 2 2
Publisher Photo

Secret Ginger Cookies Recipe

Read Reviews
5 2 2
Publisher Photo
White pepper and ground mustard are the secret ingredients in this recipe. My sons can't stop eating these slightly spicy chewy cookies.
MAKES:
27 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:
27 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch

Ingredients

  • 3/4 cup shortening
  • 1 cup packed brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon each ground white pepper, mustard and cardamom
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • Additional sugar

Directions

In a mixing bowl, cream shortening and brown sugar. Beat in molasses and egg. Combine flour, baking soda, ginger, cinnamon, pepper, mustard, cardamom, salt and cloves; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls, then roll in sugar. Bake at 375° for 10-12 minutes or until surface cracks. Remove to wire racks to cool. Yield: 4-1/2 dozen.
Originally published as Secret Ginger Cookies in Best of Country Cookies 1999, p57

Nutritional Facts

2 each: 130 calories, 6g fat (1g saturated fat), 8mg cholesterol, 122mg sodium, 18g carbohydrate (10g sugars, 0 fiber), 1g protein.

  • 3/4 cup shortening
  • 1 cup packed brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon each ground white pepper, mustard and cardamom
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • Additional sugar
  1. In a mixing bowl, cream shortening and brown sugar. Beat in molasses and egg. Combine flour, baking soda, ginger, cinnamon, pepper, mustard, cardamom, salt and cloves; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls, then roll in sugar. Bake at 375° for 10-12 minutes or until surface cracks. Remove to wire racks to cool. Yield: 4-1/2 dozen.
Originally published as Secret Ginger Cookies in Best of Country Cookies 1999, p57

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MY REVIEW
Cinderellahasherfella User ID: 8190442 237525
Reviewed Nov. 17, 2015

"These ginger cookies are the best I've ever tried. My daughter can't keep her hands off them. Nice and crunchy on the outside. Chewy sweet savory spice with just the right bite. Love them and will make this my go to recipe for ginger cookies."

MY REVIEW
jslvsclf User ID: 919747 40824
Reviewed Dec. 6, 2011

"These are great. I have made them quite a few times. I make sure everything is room temp. before beginning. I also, each time, forget to buy cardamom, so I go heavy on the other spices(but not the salt).Again,thanks. These are very good."

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