Siri’s Ultimate Ginger Cookies

December 13, 2010


Siri is starting off our Christmas Cookie Recipe Exchange with these siriously delicious looking ultimate ginger cookies! Here’s what she has to say about them, I will do anything Ina Garten tells me to.  I’m not kidding.  So when she made these ginger cookies on her show and labeled them ULTIMATE, I knew I must try.  I’m a fan of all ginger things come Christmas time… snaps, breads, cakes.  And these cookies are rich and flavor and very chewy.  Perfect thing to eat by the fire with a cup of coffee or tea (or warm alcoholic beverage).”   
Siri’s Ultimate Ginger Cookies {from Ina Garten}
(Makes 16) Printable Recipe 


  • 2 1/4 cups all-purpose flour 
  • 1 teaspoon baking soda 
  • 2 teaspoons ground cinnamon 
  • 1 1/2 teaspoons ground cloves 
  • 1/2 teaspoon ground nutmeg 
  • 1/2 teaspoon ground ginger 
  • 1/4 teaspoon kosher salt 
  • 1 cup dark brown sugar, lightly packed 
  • 1/4 cup vegetable oil 
  • 1/3 cup unsulfured molasses 
  • 1 extra-large egg, at room temperature 
  • 1 1/4 cups chopped crystallized ginger (6 ounces) 
  • Granulated sugar, for rolling the cookies



Preheat the oven to 350 degrees F. 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. 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.
Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-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 1 to 2 minutes, then transfer to wire racks to cool completely.

Matthew and my Dad are both biiig ginger fans so I’m sure they would love this cookie.
If you’d like to submit your favorite Christmas/holiday cookie send me an email!
{Click here to see the guidelines}