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“Crunchy edges, chewy center, crackled on top, spicy and loaded with ginger.”
READY IN:
42mins
SERVES:
80
YIELD:
80 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350*.
  2. In a medium bowl, combine the flours, baking soda, ground ginger, cinnamon, allspice and salt and mix thoroughly with a whisk.
  3. In the mixing bowl, combine the warm butter, molasses, granulated sugar, brown sugar, fresh minced ginger, egg and flax seed.and mix thoroughly.
  4. Add the flour mixture and crystallized ginger bits and stir until incorporated. The dough will be soft.
  5. Refrigerate the dough for 1 hour.
  6. Form the dough into 1 inch balls. Roll the balls in the raw sugar, and place them 2 inches apart on a parchment lined or ungreased cookie sheet.
  7. Bake 10-12 minutes, or until the cookies puff up, crack on the surface, and then begin to deflate in the oven.
  8. For chewier cookies, remove them from the oven when at least half of the cookies have begun to deflate.
  9. For crunchier edges with chewy centers, bake for a minute longer.
  10. Cool cookies before storing.

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