Sea Salt Ginger Cookies

 There's a type of cookie I like but you just don't see or hear much about anymore. And that's a Ginger Cookie. When I was a kid I remember Ginger Snaps, Ginger candies, Ginger Bread! I loved the taste of ginger.  So I searched and searched for a recipe and found a good one I thought I could adapt at Dinner and Dessert. What appealed to me was that these cookies weren't thin and gingersnap like, but instead a cake cookie which is what I wanted.

I also wanted a cake-like cookie because I thought a sprinkling of sea salt might work with a ginger cookie.  All I'll say is, I was right. These are delicious!!!  The sting of double measured ginger with the saltiness and the sweetness of molasses and brown sugar. Definitely a cookie I will make again, and again, and again. Do give it a try.


Adapted from Dinner and Dessert
1 1/2 sticks butter, melted
1/2 cup brown sugar, firmly packed
1/2 cup granulated sugar
1/2 teaspoon baking soda
1 egg, beaten
2 cups all purpose flour
1/3 cup molasses
1 teaspoon ground cinnamon
2 teaspoons ground ginger (yes, two)
1/2 teaspoon salt
Sea Salt for finishing touch

Melt butter and pour into mixing bowl with both sugars. Combine well.

Add beaten egg and molasses and mix together.
Add cinnamon, salt, baking soda, and ginger and mix thoroughly.

Add flour. You may need to add 1/4 cup or two more until you get a nice thick cookie dough.

Refrigerate the dough for 30 minutes. (The stiffness of the cookie dough and the chilling will keep the cookies from spreading too much while baking.)

Spoon tablespoon size of dough onto cookie sheets lined with parchment paper, or just greased pans. Leave about 1 1/2 space between each one.

Bake at 350 degrees for 9 - 12 minutes. Each batch of mine took exactly 12 minutes. The best way to tell is to take them out of the oven when the very edges are beginning to brown.


Immediately sprinkle the tops of the hot cookies with sea salt. Don't overdo it but a light visible sprinkling is perfect.

Let cook for five minutes, and then remove from baking pan to wire rack and let cool completely.

Psst, the picture below is my new Convection Toaster Oven. Bakes, browns, toasts, defrosts and broils. I'm liking this oven.

Enjoy!