Double Ginger Cookies
User Reviews
5.0
12 reviews
Excellent
Double Ginger Cookies
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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.
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Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup + 2 tablespoons granulated sugar divided
- ¾ cup butter softened
- 1 egg
- 2 tablespoons crystallized ginger finely chopped (see note 1)
- ¼ cup molasses
- 1 tablespoon water
Instructions
- 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.
- 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.
- Beat in crystallized ginger, molasses, and water. Beat in the sifted dry ingredients in 3 batches, beating well after each addition.
- 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.
- 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.
Notes
- Crystallized ginger: Crystallized ginger is soft yet chewy, a similar texture to dried fruit such as mangos or apricots. In the grocery store, it's often located near the dried fruit and nuts (you'll find it there in Trader Joes), but it may also be in the baking aisle.
- Yield: This recipe makes 24 soft, chewy Double Ginger cookies.
- Storage: Store in an airtight container at room temperature for up to one week.
- Freezer: Freeze in airtight containers (labeled and dated) for up to 3 months.
Nutrition Information
Show Details
Serving
1cookie
Calories
146kcal
(7%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
22mg
(7%)
Sodium
120mg
(5%)
Potassium
71mg
(2%)
Fiber
0.4g
(2%)
Sugar
13g
(26%)
Vitamin A
187IU
(4%)
Vitamin C
0.004mg
(0%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 146kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 120mg | 5% |
| Potassium | 71mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 13g | 26% |
| Vitamin A | 187IU | 4% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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