Ginger Cookies

Recipe reprinted with permission from FULL BELLY © 2014 Tara Mataraza Desmond, Running Press, a member of the Perseus Books Group.

Ginger Cookies
Yield: 3 dozen cookies Prep 20 mins Chill 2 hrs Bake 30 mins


  • 1/2 cup all-purpose flour
  • 1/3 cup whole wheat pastry flour
  • 1/4 cup rye flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 large egg
  • 1/3 cup coconut oil, melted if solid and cooled slightly
  • 1/4 cup molasses (not blackstrap)
  • 1/3 cup turbinado sugar
  • 1 teaspoon finely grated fresh ginger

Make It

1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

2. In a large mixing bowl, whisk the all-purpose flour, whole wheat pastry flour, rye flour, baking soda, salt, ground ginger, and cinnamon.

3. In a large, spouted measuring cup, beat the egg into the oil, molasses, sugar, and fresh ginger.

4. Pour the wet ingredients over the dry ingredients and fold everything together with a large rubber spatula into a dough that seems closer in nature to a batter. Make sure there are no pockets of dry ingredients hiding throughout the dough or at the bottom of the bowl.

5. Cover the dough and refrigerate it for at least 2 hours, or until it is cold and firm. Scoop out heaping teaspoons and roll the dough into balls. Set the balls on the parchment-lined pans, about 2 inches/5 cm apart, and bake for 10 to 15 minutes, depending on how soft or crisp you like your cookie. At 10 minutes, the cookies will have a crisp exterior and a soft interior once they cool. After 15 minutes' bake time and cooling completely, they will be crisp throughout. Let the cookies rest on the baking sheets for 2 minutes after you take them out of the oven. Then transfer them to a rack to cool completely.


To Make-Ahead
  • Bake some of the cookies and freeze some of the dough to bake later. This comes in handy if you're having an especially queasy day and you've found ginger to be an antidote. After you roll the dough into balls, place them on a baking sheet (or any surface that will house the cookie dough balls in a single layer and fit in your freezer) and set it in the freezer until the dough is very firm, at least 30 minutes. Transfer the frozen dough balls to an airtight container or a resealable plas-tic freezer bag. Store them in the freezer for up to 3 months. To bake the frozen dough, set the balls on a parchment-lined baking sheet about 2 inches/5 cm apart and bake in a 350 degrees F/175 degrees C/Gas 4 oven for about 15 minutes. Store in an airtight container for up to 2 weeks.

Nutrition Facts

Amount Per Serving: cal. (kcal): 49, Fat, total (g): 3, sat. fat (g): 2, carb. (g): 6, fiber (g): , sugar (g): 3, pro. (g): 1, Folate (µg): 4, sodium (mg): 53, calcium (mg): 6, Percent Daily Values are based on a 2,000 calorie diet.