Taku Ginger Cookies

Written by Tad. Posted in Cookies


Years ago, my in-laws took us on a cruise in Alaska. As a side trip, they flew us out of Juneau to Taku Glacier Lodge for dinner. I was not very excited about that much hassle and expense for a touristy dinner but everything we ate there was just fabulous. So good, in fact, that I bought their little cookbook from the gift store. Having this recipe has been worth the whole trip.

I usually scoop my cookies with a 2-tablespoon scooper but I use a 1-tablespoon scoop for these.

The dough is soft so you have to handle the balls carefully as you drop them in the sugar then place them on the baking sheets.

I like to cook them until they are just a bit crunchy on the edges but chewy in the center. They are really good.

Recipe adapted from:

Taku Glacier Lodge

Serving Size:



1 cup butter, softened

1 ¾ cups sugar

¾ cup brown sugar

1 large egg

1/3 cup molasses

2 ¾ cups flour, 12.5 ounces

1 ¼ teaspoons soda

1 tablespoon cinnamon

1 tablespoon fresh ginger, peeled and grated

1 teaspoon cloves

2 teaspoons nutmeg

½ teaspoon salt

raw sugar*


1. Heat oven to 350 degrees.

2. Cream butter and sugars.

3. Add egg, ginger and molasses.

4. Mix well.

5. Combine dry ingredients except raw sugar.

6. Add flour mixture to butter mixture.

7. Mix until just combined.

8. Shape with small ice cream scoop.

9. Roll tops of balls in raw sugar.

10. Bake for about 13 minutes.


I have used raw sugar but what really makes these cookies is using something like KingsBlingz White Diamond Crystalz, which I get at http://www.dutchvalleyfoods.com/.

Trackback from your site.

Comments (11)

  • Sandy


    No gory story today?


  • Hilary


    These are some of the best pictures you’ve taken! Makes sense, since these are some of the best cookies ever!


  • Deb


    I echo Hilary’s comment. Are you becoming a food photographer in your spare time? I can hardly wait to try these cookies. They sound very yummy.


  • suzanne


    Beautiful! They look so good — I’m actually going to try making Taku Ginger Cookies this weekend for my visitors.


  • Elizabeth


    I love how closely tied food and vacation experience are in your family. If there had only been a recipe book for Michoacan paletas in Yucatan!


  • Whitney (Hilary's Friend)



    I got to eat a tad original today. Your amazing daughter brought them in to share. Just wanted to let you know I thought it was delicious and enjoyed it for breakfast with a diet coke. Not the healthiest…but was definitely good for the soul.

    Thank you!!!



    • tad


      Was out of town (mountain biking in Moab) when you commented so sorry for so slow getting back to you. You are very kind in your words about my cookies and especially about our daughter!


  • Diane S


    Pulled out my book and it brought back lots of memories. Thanks Tad 10/15/13


  • danielle


    These cookies make those crazy, fece filled, maggot infested nights worth it! Thanks for always putting smiles on our faces!


  • GINGER SPICE COOKIES - Butter With a Side of Bread


    […] It just so happens he blogs about his adventures! He’s got a pretty fun and interesting blog- BadTad MD. Thanks Tad for this great recipe! If you don’t have any fresh ginger on hand, I’ve […]


  • Sharon


    My family LOVE your Taku Ginger Cookies and I recently received an embossed rolling pin and would like to use with the Taku Ginger Cookie recipe. Do you have any suggestions? I was worried that the designs would not hold during baking. Other recipes appear to have a lot more flour, more eggs and I was affraid to alter the recipe…your thoughts! Thank you!


Leave a comment

Copyright © 2014 Bad Tad, MD