Chewy Double Ginger Cookies

These chewy double ginger cookies are thick, chewy, and loaded with the warm spice of fall. Not your average ginger cookie! No, this one had dried powder ginger and crystallized ginger. This cookie gives you a real one-two punch without being overpowering. 

Chewy Double Ginger Cookies

Who doesn’t love warm fresh baked cookies? While they’re delicious all year round, for me, there’s just something special about homemade fall cookies. Ginger cookies are my favorite fall type. We love soft gingerbread cookies, gingersnap cookies, and molasses cookies.

Let’s bake some cookies!

Chewy Double Ginger Cookies Video Tutorial

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Important Ingredient Notes

• Flour- The recipe calls for all-purpose flour. Measure the flour using the spooning method to get the correct amount and avoid getting too much flour. Too much flour will produce dry cookies!
• Ground Ginger- Our headlining spice! The ground ginger will add a flavor profile of sweet, peppery, and a bit floral, with a hint of citrus.
• Baking Soda- Will help create a soft and fluffy cookie.
• Salt – Salt, believe it or not, actually enhances the flavors of the cookie. Without it, the secondary flavors will fall flat and the cookie will taste overly sweet. Don’t skip it!
• Unsalted Butter – We’ve already added the perfect amount of salt so use unsalted butter.
• Egg – In baking, it’s best to use room-temperature eggs. They blend into the batter much better. Here’s a shortcut on bringing them to room temp in case you forget to set them out early.
• Molasses – These cookies are sweetened with not only granulated sugar but molasses as well. The molasses brings a warm, sweet, somewhat smoky flavor.
• Crystallized Ginger – The secret ingredient. Not only does it add an extra layer of ginger flavor but it adds a nice bit of chewiness. If you have trouble finding this in your supermarkets, you can find it on Amazon.

Storing and Freezing Tips

• How Long Can You Keep This In The Fridge? The double ginger cookies with butter can last up to 2-3 weeks in the fridge. Store it in an airtight container to keep it fresh.
• Can You Freeze This? Yes, it can freeze for 6-8 months. Place it in a resealable food bag or in an airtight container.
• Make-Ahead Tips: These cookies are pretty easy and quick to make. But you can always double batch. The cookie dough can be made and stored in the fridge for 1-2 days. For the freezer route, it can last up to 4-6 months.

Step By Step How To Make Chewy Double Ginger Cookies

1. In a medium bowl, whisk together the flour, ginger, baking soda, and salt; set aside.
2. In a large mixing bowl, using a handheld electric mixer on medium-high speed, cream together butter and 1 cup of sugar until well blended.
3. Add the egg, molasses, and crystallized ginger, and combine.
4. Gradually add the flour mixture and beat on low, scraping down the sides of your bowl occasionally to incorporate everything.
5. Pour remaining sugar into a shallow bowl.
6. Use a leveled-off medium cookie scoop to shape the cookies, then roll them in the sugar to coat each side.
7. Place them 2″ apart on prepared baking sheets. Place baking sheets in the fridge for 30 minutes.
8. Bake chilled cookies in the oven (350°F) for 6 minutes. Rotate the pan, and bake for an additional 6-8 minutes. You’ll know the cookies are done once the surface is cracked, and the top of the cookies feels dry to the touch. After 5 minutes on the cookie sheet, transfer cookies to a cooling rack. Enjoy!

More Spiced Cookies Recipes

• Cinnamon Sugar Cookies
• Lebkuchen
• Anise Cookies
• Pfeffernusse
• Italian Fig Cookies

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Chewy Double Ginger Cookies

These chewy double ginger cookies are thick, chewy, and loaded with the warm spice of fall. Not your average ginger cookie! Let's bake some cookies!

Prep Time15 minutes mins

Cook Time12 minutes mins

Total Time27 minutes mins

Servings: 26 cookies

Author: Kathleen

Ingredients

• ▢ 2 1/4 cups flour
• ▢ 2 3/4 teaspoons ground ginger
• ▢ 1 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 3/4 cup unsalted butter, room temperature
• ▢ 1 1/3 cups sugar, divided
• ▢ 1 large egg, room temperature
• ▢ 1/4 cup molasses
• ▢ 3 tablespoons crystallized ginger, finely chopped

US Customary - Metric

Instructions

• Line 2 rimmed baking sheets (half sheet size) with parchment paper.
• In a medium bowl, whisk together the flour (2 1/4 cups), ginger (2 3/4 teaspoons), baking soda (1 teaspoon), and salt (1/4 teaspoon); set aside
• In a large mixing bowl, using a handheld electric mixer on medium-high speed, cream together butter (3/4 cup) and 1 cup of sugar until well blended. Add the egg (1), molasses (1/4 cup), and crystallized ginger (3 tablespoons), and combine. Gradually add the flour mixture and beat on low, scraping down the sides of your bowl occasionally to incorporate everything.
• Pour remaining sugar (1/3 cup) into a shallow bowl. Use a leveled-off medium cookie scoop to shape the cookies, then roll them in the sugar to coat each side. Place them 2" apart on prepared baking sheets.
• Place baking sheets in the fridge for 30 minutes. Position an oven rack to the center of the oven and preheat the oven to 350°F.
• Bake chilled cookies, one sheet at a time, in the oven for 12 minutes. Keep the dough balls in the fridge between baking to keep it cold.

  You'll know the cookies are done once the surface is cracked, and the top of the cookies feels dry to the touch. After 5 minutes on the cookie sheet, transfer cookies to a cooling rack. Enjoy!

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Notes

1. Flour- The recipe calls for all-purpose flour. Measure the flour using the spooning method to get the correct amount and avoid getting too much flour. Too much flour will produce dry cookies!
2. Ground Ginger- Our headlining spice! The ground ginger will add a flavor profile of sweet, peppery, and a bit floral, with a hint of citrus.
3. Baking Soda- Will help create a soft and fluffy cookie.
4. Salt - Salt, believe it or not, actually enhances the flavors of the cookie. Without it, the secondary flavors will fall flat and the cookie will taste overly sweet. Don't skip it!
5. Unsalted Butter - We've already added the perfect amount of salt so use unsalted butter.
6. Egg - In baking, it's best to use room-temperature eggs. They blend into the batter much better. Here's a shortcut on bringing them to room temp in case you forget to set them out early.
7. Molasses - These cookies are sweetened with not only granulated sugar but molasses as well. The molasses brings a warm, sweet, somewhat smoky flavor.
8. Crystallized Ginger - The secret ingredient. Not only does it add an extra layer of ginger flavor but it adds a nice bit of chewiness. If you have trouble finding this in your supermarkets, you can find it on Amazon.

Nutrition

Serving: 1cookie | Calories: 143kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 70mg | Potassium: 66mg | Fiber: 1g | Sugar: 14g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

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