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Double Ginger Cookies Recipe

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Intense ginger flavor will make these irresistible cookies a real holiday favorite.

Double Ginger Cookies Recipe (+)

Directions

Preheat oven to 350°.
Line two large cookie sheet with parchment paper or grease them - whichever is preferred. Silpat doesn't work as well for this recipe.
In a medium bowl, whisk flour, ginger, baking soda and salt.
In a large bowl, beat butter and one cup of sugar in mixer on medium speed until well blended.
Add egg, molasses and crystallized ginger, beat well.
Add dry ingredients to mixture and mix on low until blended.
Put 1/3 cup sugar (may need more) in a small bowl for rolling dough balls in.
Using a 1 tablespoon cookie scoop, small ice cream scoop or hands, roll dough into 1 inch balls.
Roll in sugar to coat.
Set 1 1/2 inches apart on cookie sheet.
Bake until the cookies are puffed and start to crack on top. (12-14 minutes)
If you touch the center it should feel dry on top but soft inside.
Let cookies sit on cookie sheet for 5 minutes, then transfer to a rack to cool completely.
When cool, store in an air tight container.
Will intensify with flavor with time.
Freezes very well.

Container: baking sheets and mixing bowl

Prep Time: 15 minutes

Cook Time: 15 minutes

Serving Description: makes approximately 4 dozen

Ingredients

-		2 1/4 cups flour
-		2 3/4 teaspoons ground ginger
-		1 teaspoon baking soda
-		1/4 teaspoon salt
-		3/4 cup unsalted butter at room temperature
-		1 1/3 cups granulated sugar
-		1/4 cup molasses
-		1 egg at room temperature
-		3 tablespoons finely chopped crystallized ginger

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