Double Ginger Cookies
Get ready to indulge in the warm, spicy sweetness of Double Ginger Cookies, a heavenly treat that combines the bold flavor of ground ginger with the chewy, candy-like bursts of crystallized ginger. These cookies are perfectly spiced with cinnamon, cloves, and molasses, giving them a rich, aromatic depth that’s perfect for the holidays—or any time you crave something cozy. Rolled in granulated sugar for a glistening crunch, each bite is a delightful mix of soft centers and slightly crisp edges. Easy to make in under 30 minutes, this recipe yields 24 irresistible cookies that are ideal for gifting, snacking, or pairing with a steaming cup of tea. Whether you’re a fan of bold ginger flavors or looking for a crowd-pleasing dessert, these Double Ginger Cookies deliver on everything sweet, spicy, and satisfying.
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 200 grams brown sugar
- 50 grams granulated sugar
- 1 large egg
- 60 milliliters molasses
- 1 teaspoon vanilla extract
- 270 grams all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground cloves
- 0.25 teaspoons salt
- 100 grams crystallized ginger
- 50 grams granulated sugar (for rolling)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg, molasses, and vanilla extract to the butter mixture. Beat until well combined.
In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the finely chopped crystallized ginger until evenly distributed throughout the dough.
Using a small cookie scoop or tablespoon, portion out the dough and roll each portion into a ball.
Roll each dough ball in granulated sugar to coat, then place them on the prepared baking sheets about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies once cooled, or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 2096 mg | 91% | |
| Total Carbohydrate | 653.4 g | 238% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 437.2 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 569 mg | 44% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1911 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
