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Johnson Estate Winery

Jill’s Triple Ginger Cookies

Jill’s Triple Ginger Cookies
Recipe Date:
July 13, 2017
Cook Time:
Imperial (US)
A recipe from Epicurious - with the only change being the substitution of some ground flaxseeds for flour. Pair with Johnson Estate Cream Sherry or White Ipocras.
  • 1 cup unsalted butter
  • 2 cups light brown sugar
  • 1/2 cup dark molasses
  • 2 eggs
  • 4 tsps dry, powdered ginger
  • 5 tbsps freshly grated ginger with juice if any
  • 2 tsps baking soda
  • 1 cup candied ginger, small cubes or finely processed
  • 3 1/2 cups unbleached flour
  • 1/2 cup ground golden flax seeds
  • 1 tsp salt
  • raw coarse sugar

Cream the butter until light and fluffy about 3-4 minutes. Add brown sugar and beat until fluffy. Add 1⁄2 cup molasses and beat, pausing to scrape down the sides. Add the eggs, one at a time, incorporating well. Add the fresh and candied gingers and beat well.

Sift together the dry ingredients. Then add all at once to the bowl of wet ingredients and blend slowly at first. Mix until just blended.

Chill the dough; this is most easily done by making two rough rolls of dough and wrapping them in wax paper.

After chilling, roll the dough in coarse sugar crystals to coat the sides. Then cut 1⁄4” slices and place on a baking tray lined with parchment paper.

Bake at 350ºF for approximately ten minutes until just flattened and golden. I always test one or two cookies first to make certain that I am happy with the outcome.


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