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Dec 9, 2011 02:23 PM

Great Ginger cookies/bars for Christmas tins?

I would like to try a ginger-based cookie or bar for my Christmas baking this year. I have dozens of recipes (literally..) but thought that I would draw on the collective wisdom of the home bakers here for their ideas. I'm looking for something that's not too complicated, doesn't make massive batches, and keeps well ( a problem for lots of the recipes I've found, since I prefer the softer, chewier cookie). Best keepers are really crisp, hard gingersnaps, but those aren't my favorite.
I was considering Martha Stewart's chocolate gingerbread cookies.. but the recipe notes it only keep for 3 days? Also considered KAF's sticky ginger bars
A recipe I can't locate right from Bill Granger for ginger buttons with lemon icing
A Donna Hay recipe for ginger crunch slice..

Suggestions? What's worked for you? What hasn't?


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  1. I adore these ginger spice cookies (and I know they have other fans on Chowhound):

    I have always used all butter, instead of butter/shortening, and I roll them in raw sugar. I have shipped them across the country in holiday packages, and they kept well and maintained their soft/chewy texture.

    2 Replies
    1. re: Caitlin McGrath

      That's one of the recipes that I looked at.. good to know they ship well!

      1. Here's another good one from epicurious:
        It's a little trouble to make but worth it.

        1 Reply
        1. re: SonyBob

          Thanks Bob.. I think that this is also one of the recipes I clipped! I do love fresh ginger.. I could also cut the recipe in half..

        2. I am a huge sucker for the old "Joy of Cooking" recipe for gingerbread men (or women, or animals, or whatever.) It's easy, and if you roll the dough thick, the cookies will stay quite chewy. It's a very simple gingerbread cookie, but really lovely with a cup of tea, and you can decorate them if you want to go wild, or just brush them with some spiced sugar glaze, or leave them plain. Yum, now I want some!

          1. I LOVE these ginger cookies. Just made a double batch today!


            You don't have to make them giant.

            As far as keeping...well, I tend to make the dough in advance, freeze it, then defrost/bake as I need. They do keep longer than the three days mentioned in the recipe...I've had them around close to a week with no issue.

            1. I thought these were wonderful. The first time I made them was to go with a fruit dessert when we had my parents over so I only baked a few. The rest I rolled into balls and the sugar (used Trader Joe's turbinado sugar) and froze them. When I baked them for a party they were fabulous.