October 11, 2011

I know.  I post about cookies a lot.  You don’t mind, do you?

(I didn’t think so).

Most everyone likes cookies; at least, most everyone has at least ONE kind of cookie that they like.  I’ve been working hard these last few years to post as many different kinds of cookie recipes as I can, in the hopes that each of you will find something that you like.  As you can see, I take my job very seriously:











There is one man in my life who likes every kind of cookie that I bake; actually, if I put sugar in it, he will eat it.  His name is John, and he is wonderful.  He is married to my dear friend Courtney, and the two of them are incredibly special to me and Jill.

John and Courtney moved to Oregon this summer, making Jill and I incredibly SAD FACE.  They moved for a good reason (Courtney’s in a fantastic Ph.D. program and will, over the next ten years, most certainly make a difference in the world of education), which neutralizes some of the heartache of friends moving far away, but it doesn’t take it away altogether.  We miss them.  A lot.

Tomorrow we get on a plane to go see them.  There will probably be cookies.  And much rejoicing!

Adapted from Bon Appetit

These are made with vegetable shortening instead of butter, which keeps them soft and chewy.  For this reason, they also mail well; in fact, I sent some to John for his birthday.

As you can guess from the ingredients, these cookies are quite gingery.  I think this makes them perfect for fall, but if you are a little worried about the ginger, you could take out the raw component and/or cut the ground ginger down to 1 tsp.


2 cups all-purpose flour
2 tsp. baking soda
1 ½ tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. salt
1 cup sugar
¾ cup vegetable shortening
¼ cup molasses
1 egg
2 tsp. fresh ginger, peeled & minced
¼ cup crystallized ginger, chopped
¾ cup macadamia nuts, chopped
raw sugar (otherwise known as turbinado or demerara) for rolling the cookies in

oven: 350°
pan: baking sheets lined with parchment

Combine the dry ingredients in a medium-sized bowl and set aside.  In the bowl of an electric mixer, beat the sugar with the shortening until fluffy.  Add the molasses, egg, and fresh ginger and mix until combined.

Stir in the dry ingredients, followed by the crystallized ginger and macadamia nuts.  Now it’s time to make the cookies!

Fill a small, shallow bowl with raw sugar.  Dampen your hands in order to shape the dough into 1-tablespoon sized balls.  Roll each ball of dough in the raw sugar before placing them several inches apart on the baking sheets.  Before placing in the oven, use the palm of your hand to press down on the tops of the cookies to flatten slightly.

Bake cookies until golden brown and cracked on the top, about 15 minutes.  I recommend checking the bottoms of the cookies at about minute 10, to prevent over-browning.

Cool on racks before eating or storing in an airtight container.  These cookies should keep at room temperature for about one week.



  1. We loved these cookies. If you didn’t want to send some to John I’m pretty sure Greg and I would have eaten all of them.

    Comment by Sharon — October 11, 2011 @ 9:03 pm

  2. These cookies keep for a week? In what world?

    We ate these the day they arrived, and by “these,” I mean all of them, and by “we,” I mean mostly John. They were for his birthday, after all, so I tried not to fight him for too many.

    And there will be cookies. Probably made with the huge bag of dried cherries John also got for his birthday. They are the best dried cherries ever, so we’ll have to figure out some fun way to use them. Woo! Mini-blog day, Eugene-style!

    Comment by Courtney — October 12, 2011 @ 2:12 pm

  3. I don’t think you can ever post too much about cookies 🙂

    Also, I am having a “Sarah Can’t Cook” recipe linkup if you want to stop by and leave your link!

    Comment by Sarah - Dodeline Design — October 14, 2011 @ 8:59 am

  4. […] for a recipe to use your ginger in?  These ginger-macadamia nut cookies are a […]

    Pingback by HOMEMADE CRYSTALLIZED GINGER — November 29, 2012 @ 11:00 pm

  5. these look amazing….and it satisfies my ginger addiction as well as my love for cookies….i am going to adapt it to be gluten free so my hubby can have some! Thanks for posting this and there can never be too much talk about cookies!

    Comment by Laurel Lewis — December 1, 2012 @ 12:50 am

  6. Hi Nishta, I’m wondering what you mean by “1/4 molasses”. Do you mean 1/4 cup? These cookies sound just what I’m looking for, but need this quantity before I mess them up.

    Comment by Josephine — December 13, 2014 @ 3:28 am

  7. hi Josephine–I’m so sorry for the mistake. Yes, it’s 1/4 cup! I will correct it in the post. These are great cookies & I hope you enjoy them. Thanks again for pointing out my error.

    Comment by Blue Jean Gourmet — December 13, 2014 @ 7:42 am

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