This one is amazing...
whether you're crazy about ginger or not. It is crispy, crunchy and chewy.

These cookies are crispy and chewy. Although it's a big task to cut the sticky and hard ginger into small, small pieces, it will make cutting the dough log much easier.


  • 2 sticks unsalted butter, room temperature
  • 1 1/2 cup Turbinado cane sugar
  • 2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1 cup crystallized or candied ginger (cut into small pieces/cubes)
  • Extra cubed ginger for garnish


  1. In your mixer with paddle attachment, combine the butter and sugar, on low speed, until smooth.  Approximately 2 minutes.
  2. In a separate bowl, mix the flour, baking powder, salt, and ground ginger.
  3. Mix the dry ingredients with the butter/sugar, with the mixer on low speed.
  4. Once the ingredients are combined, add the crystallized/candied ginger.  Mix on low until combined throughout.
  5. Follow instructions for My Perfect Cookie.
  6. After the logs have chilled for a minimum of 3 hours, take out of the tubes.
  7. At this stage, you may want to add a crispy edge.  Brush the logs with an egg wash and roll in Turbinado cane sugar until evenly coated (optional step).
  8. Slice the log into 1/4” thick cookies.  Remember to roll the log slightly (about 1/8) after each slice to prevent the log from flattening from the weight of the knife.  It keeps the cookies round with each slice.
  9. Place the cookies on parchment or silpat lined baking sheet.  Leave about 1” between cookies.
  10. Put a small piece of crystallized ginger on each cookie.
  11. Bake in a 350 degree Fahrenheit oven for 15 to 18 minutes.  Cookies should be slightly brown.
  12. Let cookies cool on baking sheet for a few minutes and then transfer to wire racks.