Double Ginger Cookies

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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.

A stack of double ginger cookies on a cooling rack.


 

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.

Recipe ingredients

Labeled ingredients fo double ginger cookies.

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

  1. 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.
Dry ingredients for a batch of double ginger cookies.
  1. 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.
Double ginger cookie dough in a silver mixing bowl.
  1. Beat in the sifted dry ingredients in 3 batches, beating well after each addition.
Double ginger cookie dough in a silver mixing bowl.
  1. 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.
Double ginger cookie dough on a baking sheet.
  1. 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.
Twelve double ginger cookies on a baking sheet.
  1. Remove to a wire rack to cool completely.
A batch of double ginger cookies on a cooling rack.

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.
Double ginger cookies on a wooden platter.

Recipe FAQs

Where can you find crystallized ginger?

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.

What do I do if my dough is sticky?

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.

More tasty cookies to bake

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A stack of double ginger cookies on a cooling rack.

Double Ginger Cookies

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.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 24 cookies
Course Dessert
Cuisine American
Calories 146
5 from 1 vote

Ingredients 

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

  1. 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.
  2. Yield: This recipe makes 24 soft, chewy Double Ginger cookies.
  3. Storage: Store in an airtight container at room temperature for up to one week. 
  4. Freezer: Freeze in airtight containers (labeled and dated) for up to 3 months.

Nutrition

Serving: 1cookieCalories: 146kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 120mgPotassium: 71mgFiber: 0.4gSugar: 13gVitamin A: 187IUVitamin C: 0.004mgCalcium: 13mgIron: 1mg
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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.

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Comments

  1. Yeah my kids are definitely addicted to these now…and I might be as well! Can’t make these fast enough5 stars

  2. 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!!!5 stars

  3. Crystallized ginger is so great. I love using it in desserts. These cookies look so perfect!