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Johnson Estate Winery

“Jill’s Triple Ginger Cookies

Recipe Date:
July 13, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 1 cup unsalted butter
  • 2 cups light brown sugar
  • 1/2 cup dark molasses
  • 2 eggs
  • 4 tsps dry, powdered ginger
  • 4-6 teaspoons of freshly grated ginger with juice
  • 1 cup candied ginger, finely processed
  • 4 cups unbleached flour
  • 1/2 cup ground golden flax seeds
  • 1 tsp salt
  • raw coarse sugar
Directions

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 three 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 mixed. Chill the dough; this is mostly easily done by making two rough rolls of dough and wrapping it in wax paper. After chilling, roll the dough in coarse sugar crystals to coat the sides. Then slice 1⁄4” and place on a baking tray lined with parchment paper.

Bake at 350 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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