Black Dog Ginger Cookies

Updated February 23, 2016
This image courtesy of Joseph DeLeo

People have been known to stand in line at The Black Dog Bakery for these cookies. This recipe makes a lot, so you’ll have plenty of delicious treats to show for your effort, good keepers, and great for a bake sale!

Remember to reserve 1 cup of sugar to roll the finished balls of cookie dough in before baking.

Cooking Methodbaking



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Cocktail Party, Family Get-together

Recipe Coursedessert

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Taste and Texturechewy, spiced

Type of Dishcookie, dessert


  • ½ cup coarsely chopped fresh ginger
  • 1½ cups canola oil
  • 3 cups granulated sugar, plus 1 cup for rolling dropped cookie dough
  • ¾ cup molasses
  • 3 eggs
  • 1½ teaspoons salt
  • 1 tablespoon cinnamon
  • 5¼ teaspoons baking soda
  • ¾ teaspoon ground cloves
  • 7 cups pastry flour


Preheat oven to 350°F.

Mix the fresh ginger with one-half cup of the oil in a food processor until well-minced.

In a large mixing bowl blend 3 cups of the sugar, molasses and eggs.

Strain the minced ginger/oil mixture, reserving the liquid. Add this liquid, plus the remaining cup of oil to the egg mixture and blend until smooth.

In a separate bowl mix together the salt, cinnamon, baking soda, cloves, and flour.

Add the dry mix to the wet mix and blend well.

Either line your cookie sheets with parchment paper, or grease with butter.

Scoop the cookie dough by teaspoonfuls and roll in the reserved cup of granulated sugar.

Place on prepared cookie sheets and bake for about eight to twelve minutes, just until the tops crack and the cookies are flat.

. Cool completely on wire racks. Enjoy!



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