These cookies have ginger two ways, plus an added flavor boost from cinnamon, molasses, and cloves.
Double Ginger Cookies Recipe
2 1/4 cups (11 1/4 ounces) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup (3 1/2 ounces) sugar
1 large egg
1/3 cup molasses
1 cup diced candied ginger
Adjust oven rack to middle and lower positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt; set aside.
In a large bowl, cream together butter, brown sugar, and sugar with an electric mixer until light and fluffy, about 4 minutes. Beat in egg and molasses. Add dry ingredients to bowl and beat until just combined. Stir in diced candied ginger with a rubber spatula.
Using a medium sized cookie scoop or a spoon, drop dough onto prepared baking sheets. Bake until edges are darkened and tops are just cooked through, about 10 minutes. Let cool on baking sheet for 5 minutes then transfer to a wire rack to finish cooling. Cookies can be stored in a sealed container at room temperature for up to one week.
If possible, use Australian ginger. It comes in cubes which have more moisture than the typical candied ginger slivers.
Electric mixer, baking sheets, parchment paper, rubber spatula
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 0g||2%|
|Total Sugars 17g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|