Dessertsculinaryhill5.0
Double Ginger Cookies
When one kind of ginger isn't enough, add another. These Double Ginger Cookies bake up soft, chewy, and flavorful, and there's no dough to roll out.
👥 24 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 5 min🔥 Cook: 35 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Preheat oven to 350 degrees. Sift together flour, ginger, baking soda, cinnamon, cloves, and salt in a medium bowl. Measure out 2 tablespoons sugar for coating the cookie dough balls and set aside.
ground ginger2 teaspoonscrystallized ginger finely chopped (see note 1)2 tablespoonsbaking soda1 teaspoon
2
In a stand mixer fit with the paddle attachment, or with an electric hand mixer, cream together butter and 1 cup sugar. Beat in egg until uniformly combined.
egg1
3
Beat in crystallized ginger, molasses, and water. Beat in the sifted dry ingredients in 3 batches, beating well after each addition.
ground ginger2 teaspoonscrystallized ginger finely chopped (see note 1)2 tablespoonswater1 tablespoon
4
Using wet hands and working with 1 heaping tablespoon of dough at a time, roll dough into 1 1/2-inch balls, roll in reserved sugar, and lay on ungreased baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet). Press down each to flatten slightly.
5
Bake for ⏱️ 8-10 minutes, rotating the baking sheet halfway through baking. Allow the cookies to cool on the baking sheet slightly, about ⏱️ 5 minutes, before removing to a wire rack to cool completely.
Nutrition Facts
calories
146 kcal
fat Content
6 g
serving Size
1 cookie
fiber Content
0.4 g
sugar Content
13 g
sodium Content
120 mg
protein Content
2 g
trans Fat Content
0.2 g
cholesterol Content
22 mg
carbohydrate Content
22 g
saturated Fat Content
4 g
unsaturated Fat Content
2.3 g
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