Double Ginger Cookies
User Reviews
5
Double Ginger Cookies
Description
This recipe blends all-purpose flour with warming spices—ground ginger, cinnamon, cloves, and baking soda—to build a spicy cookie base. The creamed butter and sugar create a tender texture, while the molasses adds depth of flavor typical to gingerbread-style cookies. The addition of finely chopped crystallized ginger throughout the dough intensifies the ginger flavor and provides little bursts of chewy texture.
Shaping the dough into balls rolled in sugar creates a glossy, slightly crunchy crust after baking at 350°F. Flattening the balls slightly ensures even baking and gives the cookies a modest thickness, resulting in soft, chewy centers. The bake time is brief, about 8–10 minutes, promoting a tender bite rather than a hard cookie. Cooling the cookies slightly on the pan before moving them preserves their structure.
These cookies store well in an airtight container at room temperature for up to a week, making them convenient for holiday treats or everyday enjoyment. Freezing the dough or baked cookies extends their shelf life up to three months. They have a warm spice blend and molasses sweetening that pairs well with tea or coffee.
Using crystallized ginger found near dried fruit or baking aisles adds unique texture and authentic spicy-sweet flavor contrasting the smoother ginger powder.
Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon cloves ground
- 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 adds chewy, sweet-spicy bursts—finely chop it for even distribution.
- This recipe yields roughly 24 soft, chewy cookies, good for sharing or gifting.
- Store finished cookies in an airtight container at room temperature for up to one week to maintain freshness.
- Freeze baked cookies or dough in airtight containers, properly labeled, for up to three months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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