Double Ginger Cookies Recipe

Picture this: cozying up on a chilly afternoon with a batch of these heavenly double ginger cookies, fresh from the oven, their warm, spicy aroma wrapping around you like a soft blanket.

I take delight in baking my Double Ginger Cookies, and I get ecstatic about them almost every time. Their rich flavors and warm spice make these cookies some of my favorite treats.

I love sharing them because I know that even people who don’t consider themselves ginger fans (of which there are more than I’d like to imagine) will be blown away by the combination of ground ginger, fresh ginger, and crystallized ginger in these cookies. They are zesty, chewy, and gloriously soft, thanks to a long bake time at a low temperature.

Double Ginger Cookies Recipe Ingredients

• All-purpose flour: The base provides structure and carbohydrates.
• Unsalted butter: Adds richness and moisture; a source of fat.
• Brown sugar: Sweetens the cookies, adds moisture and caramel notes.
• Molasses: Deepens flavor; iron-rich with a robust sweetness.
• Ground ginger: Spicy warmth; boosts digestion and adds flavor.
• Crystallized ginger: Chewy bursts of sweetness; provides extra zing.
• Ground cinnamon: Aromatic spice with antioxidants; complements ginger.
• Freshly grated ginger: Bright, fiery notes; energizing and anti-inflammatory.

Double Ginger Cookies Recipe Ingredient Quantities

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• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 3/4 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/4 cup molasses
• 1 large egg
• 1 tablespoon freshly grated ginger
• 1/2 cup crystallized ginger, finely chopped
• 1/4 cup granulated sugar, for rolling

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How to Make this Double Ginger Cookies Recipe

1. Set your oven to a temperature of 350 degrees Fahrenheit, or 175 degrees Celsius. Prepare a baking sheet by covering it with parchment paper.

2. In a bowl of medium size, together whisk the flour, baking soda, baking powder, salt, ground ginger, powdered cinnamon, powdered cloves, and nutmeg. Set aside.

3. In a big mixing bowl, whip the softened butter and light brown sugar together until fluffy and light. This should take about two to three minutes.

4. Incorporate the molasses, egg, and freshly grated ginger into the mixture, beating them in until they’re combined well.

5. Slowly incorporate the dry ingredients into the wet ingredients, mixing only until the two are combined. Do not overmix.

6. Delicately incorporate the pieces of crystallized ginger into the dough, folding them in until they are evenly speckled throughout.

7. Put the granulated sugar in a small bowl. Take tablespoon-sized amounts of the dough and roll them into balls. Roll each ball in the granulated sugar to coat.

8. Put the dough balls, which have been coated in sugar, onto a baking sheet that has been prepared in advance. Space the dough balls so they are about 2 inches apart. This is necessary because the dough will spread during baking.

9. In the oven that has been preheated, bake for 10-12 minutes or until the edges have set and the tops show signs of crackling.

10. Take the cookies out of the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack and allow them to cool completely before indulging in the deliciousness that is a double ginger cookie!

Double Ginger Cookies Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium-sized mixing bowl
5. Large mixing bowl
6. Whisk
7. Electric mixer or hand mixer
8. Measuring cups
9. Measuring spoons
10. Grater (for freshly grated ginger)
11. Spatula
12. Small bowl
13. Wire rack

FAQ

• Q: Can I use salted butter instead of unsalted butter?A: Yes, when using salted butter, decrease the amount of added salt in the recipe by half. This helps maintain a balance of flavors.
• Q: Can I substitute the crystallized ginger with something else?You can substitute crystallized ginger for candied ginger, though you may notice slight variations in texture.
• Q: Is there an alternative to molasses?A: Dark corn syrup or honey can be used in place of molasses, although their use will yield a slightly different flavor.
• Q: How should I store these cookies?Keep the cookies in a container that seals airtight at room temperature, and they will maintain their freshness for up to a week. This is the best way to ensure the cookies are as fresh as possible for you (or your like-minded friends) to enjoy.
• Q: Can this recipe be doubled?A: Yes, you can make a larger batch by doubling the ingredients, but be sure to use larger mixing bowls and equipment for the best results.
• Q: Can the dough be frozen?A: Yes, you can freeze the dough for three months; thaw it in the refrigerator before you bake.

Double Ginger Cookies Recipe Substitutions and Variations

1-to-1 Gluten-Free Baking Flour can substitute for the all-purpose flour in a gluten-free version.
Melted and cooled coconut oil can sub for the unsalted butter for a dairy-free option.
While honey or dark corn syrup may be substituted for the molasses, the flavor will be altered somewhat.
Allspice powder can replace ground cloves to give a dish a more unique spice profile. This is a great swap in recipes that already call for several spices.
An extra tablespoon of grated ginger could be used for a more intense ginger flavor if you don’t have crystallized ginger.

Pro Tips

1. Chilling the Dough: For more flavorful cookies and to prevent excessive spreading, chill the dough for at least 30 minutes before rolling it into balls. This also enhances the overall texture.