• Cooking Time: 11-13 minutes
  • Servings: 24 cookies
  • Preparation Time: 15 minutes



  • 3 tablespoons milk
  • 1 tablespoon fresh grated ginger
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1 teaspoon ground ginger
  • 1 1/2 cups sugar, plus 1/3 cup for rolling
  • 2 ounces cream cheese, room temperature and cut into small pieces
  • 6 tablespoons unsalted butter, melted and still warm
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped candied ginger


  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • Combine milk & ginger in a small cup. Heat in microwave for about 20 seconds. Set aside to steep.
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt and ginger. Set aside.
  • In a large bowl, blend together sugar and cream cheese.
  • Blend in warm melted butter.
  • Add oil, egg, milk steeped with ginger, and vanilla extract. Blend until combined.
  • Fold in flour mixture with rubber spatula until incorporated and a soft dough forms.
  • Fold in chopped candied ginger.
  • Refrigerate dough for 30 minutes until it firms enough to roll into balls.
  • Place remaining 1/3 cup sugar in a small bowl.
  • Using a 1 1/2 Tablespoon cookie scoop, portion out 12 dough balls per baking sheet.
  • Roll each dough ball in your hands, then roll in sugar to coat.
  • Space about 2 inches apart on the baking sheet.
  • Bake 1 sheet at time at 350°F for 11-13 minutes, until set and just beginning to brown on the bottom. (They might not look done, but don’t over bake!) Cool on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.

Categories: Cookies 

Author Credit: Teresa Sullivan

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