Double Ginger Cookie Recipe
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!
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 24 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
- ¾ cup butter
- 1 cup + 2 Tablespoons sugar divided
- 1 egg
- 2 tablespoons crystallized ginger finely chopped
- ¼ cup molasses
- 1 T. water
Preheat oven to 350 degrees. Sift together flour, ginger, baking soda, cinnamon, cloves, and salt in a medium bowl.
In a large bowl, cream butter with 1 cup sugar. Add egg and mix until uniformly combined. Stir in crystallized ginger, molasses, and water.
Add the sifted dry ingredients in 3 batches, mixing well after each addition.
Using wet hands, form rounded tablespoon-sized balls of dough. Roll each ball in the remaining 2 tablespoons sugar and lay on ungreased baking sheets about 2” apart. 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.