Home BE EPICUREAN Soft Ginger Cricket Cookies

Soft Ginger Cricket Cookies

written by Mayshad Mag December 29, 2018
ginger cookies
Mayshad Mag

By Mayshad Mag

Mayshad Magazine is an advocacy platform for empowerment which mainly focuses on empowering women, raising awareness and exploring a contemporary lifestyle.

These are the ginger cookies that dreams are made of! Absolutely irresistible to anybody fond of ginger and melt-in-your-mouth cookies.

Includes: 1g of cricket protein per cookie, Makes: 24 cookies


  • 1/3 cup (35 g) cricket powder (cricket flour)
  • 2 cups all-purpose flour
  • ¾ tsp ground cinnamon
  • ½ tsp ground cloves
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¾ cup butter softened
  • ¾ cup white sugar
  • 1 egg
  • 3 tbsp brown sugar
  • 3 tbsp molasses
  • 1 tbsp orange juice
  • 2 tbsp brown sugar
  • 1 tbsp white sugar
  1. Preheat oven to 350F
  2. Combine the first group of dry ingredients, flours, spices, baking soda, and salt.
  3. In a second larger bowl, cream together butter and white sugar until light and fluffy. Beat in the egg, brown sugar, molasses, and orange juice.
  4. Gradually stir the dry ingredients into the butter and sugar mixture. When mixed place in refrigerator for 20 minutes to set the dough.
  5. Mix 2 tbsp brown and 1 tbsp white sugar together in a small bowl or on a small plate. Roll dough into 1 inch balls and then roll in the sugar. Place the sugared cookie balls on a parchment lined or ungreased cookie sheet about 2 inches apart. Flatten very slightly.
  6. Bake for 8-10 minutes, until bottom and edges are a light golden brown. Allow cookies to cool for 5 minutes before removing from the cookie tray.
  7. Store in an airtight container or freeze them for future friends and family treats!
  8. Warning, place cookies out of sight out of mind as they have a tendency to call to all nearest sweet tooths!

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