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!

Course Dessert

Cuisine American

Keyword Christmas, Cookies, desserts, Fall Desserts, ginger cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 143kcal

Author Kathleen

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!

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.