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These double ginger cookies are for the ginger lovers. I am obsessed with crystallized ginger lately. I had it on a lovely organic scone the other week and have been thinking about it constantly. It is so amazingly zingy and tangy, adds an amazing dimension to not only those scones I ate, but cookies as well.
Try my thick and chewy molasses cookies for an old-fashioned ginger flavor as well.
There will be a scone recipe coming; I just haven’t decided what exactly I am going to make.
This recipe cannot be doubled, I doubled it and they did not turn out chewy. Sometimes recipes are just meant to be single. Like a good malt scotch.
Not that I know anything about scotch, it just sounded cool.
These are so chewy, and gingery and the crystallized ginger on top just makes them perfect.
Ginger Cookie Ingredients:
- flour
- ginger
- baking soda
- cinnamon
- cloves
- nutmeg
- margarine or butter
- white sugar
- egg
- molasses
- crystallized ginger
How to Make Ginger Cookies
- Preheat your oven to 350 degrees.
- Cream the margarine and sugar together until it’s light and fluffy.
- Take all your dry ingredients and whisk them together in a bowl.
- Add your egg in to the butter/sugar mix.
- Mmmm time for molasses. Then keep mixing until it’s thoroughly combined.
- Dump in your flour mixture, and on the lowest speed on your mixer (or by hand) combine it thoroughly.
- Mixed and nice n’ fluffy.
- Roll into a golf-size ball, then roll the ball around in some white sugar.
- Get that lovely ginger ready. Chop some into small pieces.
- Flatten the cookies with the palm of your hand and then add some ginger on top.
Or if you don’t want to waste the slightly expensive ginger on the plebeian tastes of your children (I am a horrible mom) make plain ones for them. My daughter would have picked off that lovely ginger and said “it’s tooooo spicy!”.
Bake them in a 350 degree oven for 7-9 minutes, and yes that is a short time. If you want lovely, chewy cookies you cannot bake them too long.
They should look like this, slightly browned on the bottom and the tops are still soft and would dent in if slightly touched.
Let them cool completely on the sheets because they WILL fall apart if you touch them too soon.
You will end up with hard on the outside, chewy in the middle, absolutely mouthwatering ginger cookies.
Happy baking!
Love,
Karlynn
Magpie’s Double Ginger Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon powdered ginger
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¾ cup butter
- 1 cup granulated sugar
- 1 large egg
- ⅓ cup fancy molasses
Toppings
- ½ cup granulated sugar
- ¼ cup minced crystallized ginger
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Place the flour, ginger, baking soda, cinnamon, salt, and nutmeg into a medium bowl. Whisk until combined and set aside.
- In a large bowl, beat the butter and sugar together until it's light and fluffy. Add in the egg, beating until it's fully incorporated. Add in the molasses and beat until combined.
- Slowly add the flour mixture, beating on low speed or by hand, until all of the flour mixture has been completely combined into the butter mixture.
- Roll the cookie dough into one-inch wide cookie balls. Roll each cookie ball in the white sugar and place on the baking sheet 2 inches apart.
- Flatten each cookie with the bottom of a glass, then sprinkle with a couple of pieces of the crystallized ginger.
- Bake in the preheated oven for 8-9 minutes. You want them slightly underdone; the cookies should look slightly browned on the bottom, and the tops should still be soft, denting slightly if touched.
- Let them cool completely on the sheets, then remove and store layered between parchement paper in a container at room temperature for 4-5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Louisette Frejeau says
Hi my prairie friend, Just a few words to say that I love your recipes and your emails. As soon as I recuperate from a recent surgery I will try these cookies and the molasses cookies also. I might add a little bit of freshly grated ginger to this recipe, not sure yet, just thinking about it for the moment. You see, I just love ginger in any form 😉 . Wishing you and your family a healthy and happy 2024 from la Belle Province.
Jillian says
I will be honest, I really don’t like ginger anything really, just not my thing. My grandmother however loves anything and everything ginger so we decided to make these together when I was visiting her two weekends ago. She said they were one of the best she has ever had and that’s saying something. The woman is 80 and has been trying everything ginger her whole life so I would say she has a bit of a sensitive ginger palette (LOL). She says A+, promptly making me show her how to print the recipe out so she could put it in her recipe binder. We won’t go over how long it took me to try and teach her how to use her printer. So for whatever it means, this recipe is now in her laminated cookbook binder and I know the significance of that, but you may not. Thanks Karlynn, another kick butt recipe.
Crystal Carlson says
Ginger cookies-my favourite!