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When one kind of ginger isn’t enough, add another. These Double Ginger Cookies bake up soft, chewy, and flavorful, and there’s no dough to roll out.
When I think of the Ginger Cookies of my childhood, I always think of Ginger Snaps. I always loved the ginger flavor but not the snap. So, it was a personal goal to have soft and chewy Ginger Cookies instead.
What makes these cookies special is the double ginger part. The cookies have ground ginger, of course, but also minced crystallized ginger. It’s just spectacular!
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.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- 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 and Whole Foods). Or you can buy crystallized ginger online.
Step-by-step 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 standing mixer fit with the paddle attachment, or with an electric hand mixer, cream together butter and 1 cup sugar. Beat in egg, crystallized ginger, molasses, and water until uniformly combined.
- 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.
- Remove to a wire rack to cool completely.
Recipe tips and variations
- 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.
Recipe FAQs
In the grocery store, it’s often located near the dried fruit and nuts (you’ll find it there in Trader Joes and Whole Foods). Or you can buy crystallized ginger online.
If you’re having trouble dropping dough on the cookie sheets, chill it in the freezer for 5 to 10 minutes. This should make it much easier to work with. If the dough continues to stick to your hands, keep your palms wet and that will prevent the dough from sticking to you.
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Double Ginger Cookies
Ingredients
- 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
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 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.
Notes
- 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.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
love this recipe, thanks for sharing!
Yeah my kids are definitely addicted to these now…and I might be as well! Can’t make these fast enough
My mom made chewy ginger cookies this summer for the first time ever/in a while and I’M ADDICTED. I doubt she used crystalized ginger but it sounds scrumptious!!!
Crystallized ginger is so great. I love using it in desserts. These cookies look so perfect!