Crystallized Ginger and Molasses Cookies | PCC Natural Markets

Crystallized Ginger and Molasses Cookies

Yield: About 24 small cookies

Your rating: None (14 votes)

These ingredients are:
vegetarian iconVegetarian peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free



Preheat oven to 350° F.

Combine the flour with the baking soda, spices and salt.

In a mixing bowl, cream together the butter and brown sugar until fluffy. Add the molasses and the egg and blend well. Add the flour mixture in batches until incorporated evenly. Fold in the crystallized ginger.

Form the cookies into 1 1/2-inch balls and roll in the turbinado sugar. Transfer to parchment paper-lined baking sheets and flatten them slightly with the bottom of a glass or your fingers.

Bake for about 12 to 13 minutes. Cookies should be soft in the center.

Recipe by Lynne Vea, PCC Chef

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: baking, cookies, ginger, molasses


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login