My whole family LOVES these cookies. The smell of spices, the crunch of the edges and the chewiness of the middle….they don’t last long in our house. I use an ice cream scoop to make the cookies so they are all very uniform in size. They are called ‘Double Ginger’ as they have both ground ginger and chopped up crystallized ginger. I love giving them as gifts to friends as they stack up beautifully and look amazing. I roll them in large granulated sanding sugar (mine is lilac colored, leftover from Easter cookie decorations) and the large crystals just add to their magic.
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Double Ginger Cookies
2 1/4 cups flour
2 tsp ground ginger
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp kosher salt
3/4 unsalted butter, softened
1 cup white sugar
1 egg
1 tbsp water
1/4 cup molasses
1/3 cup of crystallized ginger, well chopped
white sugar or sanding sugar
1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift together the flour, ginger, baking soda, cinnamon, cloves and salt.
3. Cream together butter and sugar until light and fluffy. Beat in the egg, and when well mixed, add the water and molasses.
4. Gradually add the flour mixture into the molasses mixture. Add in the crystallized ginger.
5. Shape dough into walnut-sized balls (using a scoop if you have one) and press them gently into the white sugar or sanding sugar, slightly flattening them at the same time. Place the cookies 2 inches apart on an ungreased cookie sheet (I use Silpat liners).
6. Bake for 9-11 minutes. You will notice that cracks appear when the cookies are almost done. Allow cookies to cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
These yummy cookies barely have time to cool before my kids are into them. They are a lovely, simple cookie to simply have around the house or for serving to guests. They make a lovely Christmas gift for friends and I have even made them for bake sales. I hope your family loves them as much as mine does.
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