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.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 35

Total Time 45

Servings cookies

Calories 146kcal

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.