Recipes - print - Double Ginger Cookies

Double Ginger Cookies - Recipe

Intense ginger flavor makes these irresistible cookies a real holiday favorite.
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Double Ginger Cookies Recipe
  • 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.
Prep Time: 15 minutes
Cook Time: 15 minutes
Container: baking sheets and mixing bowls
-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