Karista's Kitchen Kid Friendly Sweets

Black Dog Ginger Cookies

Black Dog Ginger Cookies from Martha's Vineyard

Tis the Season for cookies and sweets and beautiful desserts that cause my heart to flutter; with a possible nose dive right into all the taunting deliciousness that abounds this time of year.

But I refrain.  Most of the time.  I do however have a few baking traditions during the holidays. My favorite?  Black Dog Ginger Cookies.

Prepared with fresh ginger, spices and molasses, these cookies are perfectly moist on the inside and ever so slightly crisp on the outside. This original recipe makes a large quantity of cookies, so you have some to keep and some to share.

Black Dog Ginger Cookies

The Black Dog Ginger Cookies

The recipe originated at the famous Black Dog Restaurant on Martha’s Vineyard.  I fell in love with the area while living back east years ago and of course I couldn’t leave without this divine cookie recipe.

I love giving the gift of food.  My virtual gift to you this season…  A big batch of these cookies!

Delicious Wishes and Loads of Love,

Karista

The Black Dog Ginger Cookies

Makes about 6-8 dozen

Ingredients

1/2 cup coarsely chopped fresh ginger 1 1/2 cups Safflower or vegetable oil, divided use
3 cups granulated sugar, plus 1 cup for rolling dough balls
3/4 cup molasses
3 eggs
1 1/2 teaspoons salt
1 1/2 tablespoons ground cinnamon
5 1/4 teaspoons baking soda
3/4 teaspoon ground cloves
7 cups pastry flour (I mixed 5 cups all-purpose flour with 2 cups cake flour)  You may need an extra ½ cup flour if the dough isn’t stiff enough.

Directions

Heat oven to 350 degrees F.

Make a ginger-flavored oil by mixing the chopped fresh ginger with 1/2 cup of the oil in a food processor fitted with steel blade. Don’t labor over peeling the ginger, because it will be discarded. Cover and process until well minced.

In a large mixing bowl, mix 3 cups sugar, molasses and eggs. Strain the minced ginger/oil mixture, reserving the liquid only. Add this liquid, plus the remaining cup of oil to the egg mixture and blend until smooth. Discard ginger pulp.

In a smaller mixing bowl, mix together the salt, cinnamon, baking soda, cloves and flour. Add the dry mixture to the wet mix and blend well. The dough should be stiff enough to hold its shape but not so stiff that it won’t flatten during baking.  Start with the 7 cups of pastry flour and add ½ cup more if you feel the dough isn’t’ stiff enough.

Line large cookie sheets with parchment paper. Scoop cookie dough using a tablespoon or small scoop and roll in the reserved cup of granulated sugar. Place on a prepared cookie sheet.

Bake for 8 to 12 minutes, just until the tops crack and the cookies are flat.

Cool cookies completely on wire racks; store in airtight containers. Perfect for sharing.  These also freeze well.

Recipe from The Black Dog Restaurant– Summer on The Vineyard Cookbook by Joseph Hall and Elaine Sullivan

(ever so slightly adapted by me)

 

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21 Comments

  • Reply
    Ksenia
    December 2, 2013 at 12:33 pm

    How perfect must these be with a glass of milk! And I share your fond memories of Vineyard and Nantucket summers 🙂

    • Reply
      bennett
      December 2, 2013 at 7:57 pm

      Indeed they are Ksenia. That is exactly how I enjoyed a few hot off the baking sheet. With a glass of cold milk. Of course dunked in the cold milk. 🙂 Ahhh… Nantucket and the Vineyard, such a lovely place. I think I need a return trip.

  • Reply
    Coco in the Kitchen
    December 2, 2013 at 12:50 pm

    Was wondering where the Black Dog came from.
    Love that you’ve got fresh ginger in the mix.

    • Reply
      bennett
      December 2, 2013 at 7:56 pm

      I too love the fresh ginger and the hefty amount of molasses. Yum!

  • Reply
    Caroline
    December 2, 2013 at 12:51 pm

    Ginger cookies are one of my favorites, so I was so excited to see these! I love that this recipe uses fresh ginger and lots of molasses and makes enough to share! Thank you for this gift! Wishing you a wonderful holiday! Hugs!

    • Reply
      bennett
      December 2, 2013 at 7:54 pm

      Thanks Caroline. These are divine! I love that it makes enough to keep and enough to share. But rarely do they last long enough to share. 🙂 Hugs back at ya!

  • Reply
    wendy@chezchloe
    December 2, 2013 at 6:40 pm

    These look marvelous. I think ginger cookies are going to be playing a much bigger roll in my holiday season this year! Do you ever do gingerbread houses, farms or skyscrapers? Would love to do something fun and creative, but I’m not sure the window will appear:)
    xx wendy

    • Reply
      bennett
      December 2, 2013 at 7:52 pm

      Wendy I’d love to build a gingerbread house this year too. I’ve tried in the past but I don’t know that i’m patient enough for such a detailed project. LOL! I could eat my weight in ginger cookie dough however. Wishing you a fun and festive holiday season!

  • Reply
    laurasmess
    December 2, 2013 at 6:49 pm

    These look gorgeous Karista!! I am a big fan of spiced cookies, either eaten on their own or crumbled up over stewed apples or ice-cream (or both! Yum). Thanks for this lovely recipe… perfect for Christmas gifts, methinks! xx

    • Reply
      bennett
      December 2, 2013 at 7:53 pm

      Thanks Laura. These are so good I’ve been known to down a few for breakfast. LOL! And yes, they make lovely food gifts for friends and neighbors. Happy Holidays!

  • Reply
    Alice
    December 2, 2013 at 8:25 pm

    Stunning cookies Karista. Not only do they look amazing, they sound amazing too! Definitely on the nice list this season!

    • Reply
      bennett
      December 2, 2013 at 8:28 pm

      Thanks so much! 🙂 I’ve been working extra hard to make that nice list Alice.

  • Reply
    yummychunklet
    December 3, 2013 at 10:52 am

    What a great idea for fresh ginger!

    • Reply
      bennett
      December 3, 2013 at 11:45 am

      Thank you! they are tasty cookies for sure 🙂

  • Reply
    Lilly Sue
    December 8, 2013 at 11:12 am

    Love this recipe! I like the name as well. This may have to join the cookie rotation.

    • Reply
      bennett
      December 9, 2013 at 10:03 am

      Thanks Lily Sue! I’m so hooked on these cookies. Making another batch today. 🙂

  • Reply
    Anneli Faiers
    December 11, 2013 at 1:23 pm

    I love ginger biscuits…they go so well with coffee 🙂 The molasses must make these so rich and yummy. x

    • Reply
      bennett
      December 11, 2013 at 11:30 pm

      I’m a huge ginger fan Anneli. And these cookies have just the right ginger and molasses to make the best cookie for coffee. 🙂

  • Reply
    wendy@chezchloe
    December 11, 2013 at 11:06 pm

    I’m back. I just learned so much about molasses. Did you use a blackstrap or the sweeter barbados? x

    • Reply
      bennett
      December 25, 2013 at 10:48 pm

      I didn’t use blackstrap although I do like blackstrap. Just good ole organic molasses from wholesome sweeteners. Hope you had a very Merry Christmas Wendy!

  • Reply
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