How To: Make Ginger Cookies with Hubert Keller

Make Ginger Cookies with Hubert Keller

These ginger cookies are known for their rich, strong flavor resulting from the combination of spices like cinnamon, ginger, and cardamom. If you are one of those people who prefers their cookies...well, uncooked...feel free to skip the last few steps. The dough might just be as good as its baked form.


  • 3 cups unbleached, all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • 6 tablespoons unsalted butter, cubed and at room temperature
  • 1/3 cup granulated sugar
  • 3 tablespoons packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/3 cup molasses
  • ½ tablespoon whole milk
  • ½ tablespoon distilled white vinegar


  1. Preheat the oven to 350°F. Add flour, baking soda, salt, and spices into a bowl and whisk together. Set aside for later.
  2. In a larger bowl, combine butter and sugars, and then mix until light and creamy with Cuisinart® Hand or Stand Mixer.
  3. One at time, mix in the egg and the yolk until fully combined. Mix in one half of the flour mixture, reducing speed to low, and then add the molasses, milk, and vinegar returning the speed to medium. Then add rest of flour mixture and combine until homogenous.
  4. Load Cuisinart® Electric Cookie Press with cookie dough (to the MAX fill line) and distribute dollops of dough on an ungreased pan, each about 2 inches apart.
  5. Bake for 12 to 15 minutes. Cool before removing from the pan.

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