The Great Food Blogger Cookie Swap 2011 – Ginger Cookies

by Jessica on December 12, 2011

Ginger Cookies by My Baking Heart

From the glorious minds of Lindsay from Love & Olive Oil & Julie from The Little Kitchen, comes ‘The Great Food Blogger Cookie Swap’.

I was super excited to be a part of this Christmastime swap, filled with tons of sweet treats and lots of bloggy love! As soon as I saw the #fbcookieswap hashtag pop up on Twitter, I immediately signed up to swap cookies with three fabulous bloggers.

I mailed out these amazing Ginger Cookies. Every bit as tasty as Momma G’s Soft & Chewy Gingerbread Cookies, but a lot spicier! And in return, I received thirty-six more beautiful morsels… Anise-Scented Fig & Date Swirls from Allison of Allison Eats, Andes Mint Chocolate Cookies from Erin of The Spiffy Cookie and Chocolate Chip-Cranberry Biscotti from Alayna of Pink Apron Baker!

Food Blogger Cookie Swap 2011 Cookies

There are plans for a 2012 Swap, so I’m impatiently awaiting the sign-up sheet to be passed around… and hope that this next year flies by. I’m almost out of cookies!! 😉

Ginger Cookies by My Baking Heart

Ginger Cookies

Yield: 2-1/2 dozen cookies


  • 2-1/4 c all-purpose flour
  • 1-1/2 tsp ground ginger
  • 1-1/4 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp dry mustard
  • 1/2 tsp Kosher salt
  • 5 cracks freshly ground black pepper
  • 12 tbsp unsalted butter, at room temperature
  • 1 c granulated sugar, divided
  • 1/4 c dark brown sugar
  • 1 lg egg yolk
  • 1 tsp pure vanilla extract
  • 1/2 c unsulphured molasses
  • 2 tbsp crystallized ginger, finely chopped


Whisk the flour, ginger, baking soda, cinnamon, allspice, mustard, salt and black pepper together in a medium bowl.

Beat the butter with 1/2 cup of granulated sugar & dark brown sugar with a hand mixer electric mixer on medium-high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg yolk and vanilla and beat on medium speed until just incorporated, about 20 seconds. Add the molasses and crystallized ginger and continue beating until the batter is an even light brown color, 30 seconds more.

Add the dry ingredients all at once, beating slowly to make a soft, smooth dough. Use a rubber spatula to make sure all ingredients are combined. Then beat again for 20 seconds. Cover the bowl with plastic and refrigerate the dough until firm, about 25 minutes.

Put the remaining granulated sugar in a small bowl. With a cookie scoop or a small ice cream scoop, portion the dough into a slightly heaping tablespoon for each cookie. Roll the dough, by hand, into balls. Roll the tops of the balls in the sugar, and space them 2 inches apart on a nonstick or lightly oiled cookie sheet. Refrigerate until firm, about 25 minutes. The chilling is what gives this cookie a beautiful, crackly crunch on top, and a soft, chewy center.

Preheat oven to 375 degrees F. Bake until the top is crackly, and the insides peeking out through are dark and moist but not raw, about 15 to 20 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool completely. Serve or store in a tightly sealed container for up to 3 weeks.

Ginger Cookies by My Baking Heart


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{ 4 comments… read them below or add one }

1 Joanne December 12, 2011 at 8:02 am

I am SUCH a ginger fanatic so getting these absolutely made my day! The were the most perfect ginger cookie I’ve ever eaten!


2 Esme December 12, 2011 at 9:49 am

Ginger must be the theme, I made chocolate ginger cookies.


3 Erin December 12, 2011 at 10:38 am

Oo I am loving all things ginger this year! Wonderful cookies.


4 alex December 12, 2011 at 10:27 pm

thanks for the awesome cookies! packaged so cutely! looks like we both received the biscotti and the fig and date swirls


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