Fine Salt Recipes

Chewy Ginger Root Cookies

How long: 8-10 minutes (baking), 15 minutes (prep)

Yield: 2 dozen cookies

Using fresh ginger is a game-changer in these soft, lightly-spiced cookies. They’re prime for holiday gifting—let’s hope they make it to the box. Download recipe as PDF.

Why Fine?

  • Smooth 
  • Compact
  • Crisp

Bring the seaside to your kitchen with Morton® Fine Sea Salt. These superfine crystals are your best ally in baking recipes, marinades and—well, we’ll let you do the dreaming.

Featuring Fine Sea Salt


2¼ cups white whole wheat flour

1 tsp pie spices such as cinnamon, cloves and allspice

1 tsp baking soda

¼ tsp baking powder

¼ tsp Morton® Fine Sea Salt

¾ cup butter, softened

1 cup cane sugar

1½ Tbsp fresh ginger, chopped

1/4 tsp vanilla extract

1 egg, at room temp

1 Tbsp milk such as almond, at room temp

¼ cup molasses



Preheat oven to 350­­ºF.


Sift the first five ingredients together in a bowl.


In separate bowl, cream butter and sugar with an electric mixer until light and fluffy.


Gradually blend in ginger, vanilla, egg, milk and molasses until just mixed.


Add flour in ½ cup increments, beating until batter is evenly blended and smooth.


Roll dough into golf ball-sized balls and place on a greased baking sheet 2” apart.


Bake 8-10 minutes and cool.

Pssst: Some Tips

  • Freeze cookie dough for up to 3 months: form into log shapes and wrap in wax paper.
  • Save ginger peels to add to teas and potpourri.


Morton® Fine Sea Salt

Baked goods, dressings and sauces love this quick-dissolving, evenly-blending salt.