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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): http://www.epicurious.com/recipes/foo...

    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.


              1. I made these Chow cookies and brought them to a family outing. Everyone said they were the best cookies ever and they've all taken to it as their go-to cookie recipe.


                1 Reply
                1. re: chowser

                  And I have that cook-book! Elinor Klivans' "Big Fat Cookies".. an excellent cookbook. I've never gone wrong with any of her cookbooks..

                2. These make a nice richly flavored ginger cookie, thin and crisp yet not hard.

                  Triple Ginger Cookies

                  Sift together in a medium bowl:

                  2 c flour

                  1/2 tsp salt

                  2 tsp baking soda

                  2 Tbl. powdered ginger**

                  1 1/2 tsp cinnamon

                  Cream together with a wooden spoon in a large bowl:

                  1 1/2 sticks (3/4 cup) room temp unsalted butter

                  1 cup sugar

                  till fluffy.

                  then add 1 unbeaten room temp lg egg

                  1/4 c molasses

                  1/2 tsp vanilla

                  2 level tsp fresh grated ginger root

                  1/3 c finely chopped crystallized ginger

                  Add the flour to the wet ingredients and stir gently with a wooden spoon till incorporated. Do not overbeat. Gather dough into a flattened disk and wrap in plastic. Chill 1 hour or so. (this is to make it workable, If it's too soft, the butter will melt and stick to your hands as you try to roll the balls) Rechill if it gets too soft as you work.

                  Preheat oven to 350. Place racks in lower and middle thirds of oven. Line two baking sheets with parchment. Ready your cooling racks.

                  Roll dough into small 3/4" balls and roll each in a small bowl of white sugar. Place about 3" apart on sheets, and bake about 12-15 minutes, rotating sheets halfway through. Tops willl be soft to the touch but not uncooked-looking when done. Slide parchment from cookie sheet to cooling rack. Chill the hot sheet (set outside or cool with tap water) and repeat.

                  Store airtight. Makes about 3 1/2 dozen crisp, buttery, intensely gingery cookies.

                  **for ginger fanatics, you can double the amount of ginger powder. I get mine at an Indian grocery store, it is very fresh and intense. Next best: health food store bulk bins. Last resort: $chillings.

                  1 Reply
                  1. re: toodie jane

                    Thanks Jane.. looks like a good one..

                  2. wish I was home I'd pull up Martha Stewarts cookie exchange tv show that I record every year. it features MS and her mom and niece Sophie. one cookie of hers I tried to make went flat on me and the good folks on this site directed me to get new soda/powder...worked like a charm.
                    this ginger crinkle cookie has fresh and powdered ginger as I recall (but could be wrong about that) and a large-ish amount of ground cloves and it either calls for black pepper or I added it. such good cookies...very gingery. can't remember the name as I'm trying to google it and all I get is chocolate crinkle cookies, not what you or I am looking for.

                    1 Reply
                    1. re: iL Divo

                      Hm.. I've got her Cookies cookbook,.. will have to take a look!