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Ginger Icebox Cookies

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Submitted by tigerraver

Ginger icebox cookies with molasses, three teaspoons of ground ginger, and a slice-and-bake method. Make the dough ahead, chill, and bake crisp rounds whenever you want fresh cookies.

YIELD

4 dozen

PREP

15 min

COOK

10 min

READY

25 min

Icebox cookies are the original make-ahead cookie, and this ginger version keeps a log of spiced dough in the fridge ready to slice and bake at a moment’s notice. Molasses gives the cookies a dark, bittersweet depth and that classic gingerbread chew, while three full teaspoons of ground ginger deliver a warm, lingering heat.

The dough is deliberately stiff so it holds its shape as a log in the fridge and slices cleanly without squishing. Cream the sugar and shortening well, beat in the eggs, then add the molasses and dry ingredients until you’ve got a firm, rollable mass.

Chill until solid, slice into even rounds, and bake. The cookies spread just slightly in the oven and come out crisp on the edges with a softer, chewier center.

Pro Tips

  • Roll the dough into a tight, uniform log. Wrap it in plastic wrap or wax paper and twist the ends to compact it. An uneven log produces cookies of different sizes that bake unevenly.
  • Chill for at least 2 hours, or overnight. Firm dough slices cleanly. Soft dough smashes flat.
  • Use a sharp knife to cut even slices, about ¼ inch thick. Rotate the log a quarter turn between each cut to prevent one side from flattening.
  • The dough keeps in the fridge for up to a week, or freeze it for up to 3 months. Slice and bake straight from frozen, adding a minute or two to the bake time.

Variations

  • Spiced version: Add a teaspoon of cinnamon and half a teaspoon of cloves alongside the ginger for a more complex gingerbread flavor.
  • Crystallized ginger: Fold in finely chopped crystallized ginger pieces for a chewy, spicy-sweet surprise in every bite.
  • Sugar-coated: Roll the log in granulated sugar before chilling so each slice has a sparkly, crunchy edge.

Ingredients

1 237
1 237
CUP ML SUGAR
½ 118
CUP ML MOLASSES
4 ½ 1.1
3 15
TEASPOONS ML GINGER
1 5
TEASPOON ML SALT
2 2
LARGE LARGE EGGS

Directions

Cream sugar, shortening, add eggs.

Beat well. Add molasses and dry ingredients to make a stiff dough.

Form into roll. Put in icebox to chill.

Cut, place on baking sheet. Bake in 375℉ (190℃). oven.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 260g (9.2 oz)
Amount per Serving
Calories 863 4% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 643mg 27%
Total Carbohydrate 63g 63%
Dietary Fiber 4g 15%
Sugars g
Protein 35g
Vitamin A 2% Vitamin C 0%
Calcium 12% Iron 50%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

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