Double Ginger Cookies Recipe

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Intense ginger flavor makes these irresistible cookies a real holiday favorite.
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Servings: makes approximately 4 dozen cookies
  • 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
Container: baking sheets and mixing bowls
15 mins
15 mins
30 mins
  • Preheat the oven to 350°.
  • Line two large cookie sheets with parchment paper or grease them - whichever is preferred.
  • In a medium bowl, whisk the flour, ginger, baking soda, and salt.
  • In a large bowl, beat the butter and one cup of sugar in a mixer on medium speed until well blended.
  • Add egg, molasses, and crystallized ginger; beat well.
  • Add the dry ingredients to the mixture and mix on low until blended.
  • Add 1/3 cup sugar (you may need more) to a small bowl, which will be used for coating the dough balls.
  • Using a 1 tablespoon cookie scoop, a small ice cream scoop, or your hands, roll the dough into 1 inch balls.
  • Roll the dough balls in sugar to coat.
  • Place the dough balls 1 1/2 inches apart on a cookie sheet.
  • Bake until the cookies are puffed and start to crack on top (12 to 14 minutes).
  • If you touch the center of the cookie, it should feel dry on top but soft inside.
  • Let the cookies rest on the cookie sheet for 5 minutes; then transfer the cookies to a rack to cool completely.
  • When cool, store in an airtight container.
  • The flavor will intensify with time.
  • The cookies freeze very well.
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