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Candied Ginger Cookies

This recipe evolved from a ginger cookie in Star Desserts.  I have found that using a  Silpatsthat fit half sheet pans or one that fits onto an aluminum  or carbon steel baking sheet produces excellent results.  You get a nice sugary crust with a soft  gingery interior with the crunch and zip of candied ginger throughout.. Stem ginger in syrup was too gooshy.  Depending on how dainty you are, you should have 30-40 cookies.  I have served these with a demi sec Champagne, tea and coffee.  They are also a nice foil with an after dinner liqueur. 

Category:  COOKIES and BROWNIES  - 


For 1 people ()


  • 1 cup(s) India tree Golden Baker's Sugar
  • 1 large egg
  • 1 teaspoon(s) Vann's ground allspice
  • 0.5 cup(s) India Tree Ssuperfine cane sugar
  • 0.5 teaspoon(s) Vann's Muntok Pepper, ground
  • 0.5 teaspoon(s) fine salt
  • 0.33 cup(s) Lyle's Treacle Syrup
  • 2.25 cup(s) Hecker's all-purpose flour
  • 2 teaspoon(s) Bakewell Cream Baking Power
  • 2 teaspoon(s) Vann's Saigon Cinnamon
  • 2 teaspoon(s) Vann's ground ginger
  • 8 ounce(s) soft, unsalted butter
  • 0.5 cup(s) Australian Crystallized or Glaceed ginger (can add more)

Candied Ginger Cookies Directions

Preheat oven to 325 deg F.


In the mixer bowl, add the Golden Baker’s Sugar, butter and beat with the paddle attachment until mixture is light and fluffy.


Add the egg and then the treacle. Sift dry ingredients and incorporate.


Fold in diced candied ginger.  I chop the cubes into a finer dice.  


You should refrigerate the dough for about 30 minutes.


Using an ice cream scoop or spoon make balls of dough.


Roll them into the Superfine sugar and the place them on a Silpat or parchment paper.


With a spatula, flatten them slightly before baking.


Bake about 10 minutes. They should be crisp on the edge, but soft in the center.


Allow to cool before removing to a cooling rack. Store in an air tight container.

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