I followed the original recipe the first time and kept adding more and more whole wheat until they were 100% whole wheat. But I’ve also included some options to make them a bit healthier, should you want to do that. If you want to make the original Ina Garten ginger cookie recipe, it’s down below. So you can make them today and be ahead of the game for the holidays. You can store the cookies in an airtight container for up to 5 days. Remember, if they’re not crackly, they’re not ready! As long as you rolled them in sugar, that is. Let cookies cool on baking sheet for 2 minutes and transfer to wire rack.Place them on a lined baking sheet and bake.Press each cookie in sugar with orange zest.Roll cookie dough into balls and slightly flatten with your fingers.Add the crystallized ginger and mix until combined.Slowly add dry ingredients and mix on medium.Add egg and beat for another minute, scrape sides of the bowl, and continue to beat.Mix flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt.Egg – you can also use a chia egg for a vegan option!.Ground cinnamon + cloves + nutmeg + ginger.“Hello, when are you making ginger cookies? Can I have? Gingerbread cookies? When are they coming?”Īs Ina Garten would say, “One of the great gifts that you can give people is to cook for them.” So let’s get to it. I know this person who ate one of my cookies, and now every time I see her, I get asked when I’m making chewy gingerbread cookies again.Īnd that is seriously the only thing this person ever says to me. Or try these milder Whole Wheat Gingerbread Men which call for just a bit of ground ginger. If you dislike crystallized ginger, use chocolate chips! Or chunks. They’re one of my favorite cookies ever.Ĭrystallized ginger is really expensive here, so when I went back to Texas the last time (2015!), I brought back over six pounds of the stuff just so that I could make loads of these cookies.
I make these chewy gingerbread cookies throughout the year, but nobody wants ginger cookies in July, so here they are now. So if you make this mistake too, and over-heat your butter, fear not - cool it down again! But it's a whole lot easier to just learn from my mistake.Ina Garten’s ginger cookies can be made traditionally or you can make these cookies in a healthier way. It took a while, but I finally got there. So back into the cold it went.Ĭhecking on it a few times, the butter finally reached the perfect "softened" state I needed for this recipe. The liquid consistency would have likely changed the texture of my cookies, making them more toffee-like instead of slightly fluffy.Īlas, my grade-school learning popped up in my brain and I knew that this solid-turned-liquid could go back to being solid if I put it in the fridge. I overshot it big time and went for 30 seconds, which would have been great if I was supposed to use melted butter in this recipe. The Barefoot Contessa starts these cookies by beating the butter until it's smooth, but I couldn't get my too-cold fat to mush around. If you're planning to try this recipe out in your own kitchen, do yourself a favor and take the butter out of your fridge an hour or so before you start. I over-microwaved my butter and had to self-correct. Account icon An icon in the shape of a person's head and shoulders.
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