This post may contain affiliate links. For more information, please see our affiliate policy.
When one kind of ginger isn’t enough, add another! These Double Ginger Cookies bake up soft, chewy, and flavorful with no dough to roll out!
This recipe for Double Ginger Cookies is from my friend Anna. As soon as I took a single bite of a cookie, I immediately had to eat 3 more. They were soft, chewy, sweet, and delicious.
When I think of Ginger Cookies, I always think of Ginger Snaps. These were just as tasty but lacked the snap which, it turns out, I prefer. I immediately had to get in touch with Anna to get her recipe and find out how she made her cookies so special.
The secret is in the Double Ginger part. Not only does this recipe have ground ginger, it always has crystallized ginger which Anna cleverly chopped up and included in the batter. I’m so glad she did! Mind you, it is important to finely chop the ginger as best you can.
Freezing it for 5 minutes or so may help reduce its ability to stick to the blade of your knife. I also found that immediately out of the oven, the crystallized ginger is more noticeable because the texture is chewy against the still-warm, super-soft cookies. As the cookies cool and firm up a bit, the crystallized ginger blends in more naturally.
I buy crystallized ginger at Trader Joe’s, but McCormick offers a version too, which is available on amazon.
In the summer months, I like to bake these Double Ginger Cookies first thing in the morning while it’s still cool outside.
No sense in heating up the oven at 3:00 in the afternoon with the sun beating down… by that time, you should have your bag of cookies pool-side! Turns out Ginger Cookies are not restricted to the holidays. Who knew?
Double Ginger Cookies
- 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
- 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 standing 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.
- 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.
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.