Double Ginger Cookies

Minced fresh ginger root and ground ginger combine for a depth and complexity of flavor that pleases any ginger lover.

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Double Ginger Cookies
  1. ¾ cup (1½ sticks) Challenge Unsalted Butter
  2. 2 teaspoons ground ginger
  3. ½ teaspoon salt
  4. 1¼ cup sugar + additional sugar for coating
  5. ¼ cup molasses
  6. 1 large egg
  7. 2½ cups all purpose flour
  8. 1½ teaspoons baking powder
  9. 1 teaspoon baking soda
  10. 3 Tablespoons finely minced fresh ginger root
  1. 1

    Preheat oven to 375°F.

  2. 2

    Cream butter, ginger, salt and 1¼ cups sugar. Blend in molasses and egg. Combine flour, baking powder and baking soda; blend into the mix. Stir in minced ginger. (Chill dough slightly if desired for ease of handling and to reduce spread.)

  3. 3

    Form dough into 1-inch balls and roll in sugar to coat, then arrange approximately 2-inches apart on a buttered baking sheet.

  4. 4

    Bake 10 minutes. Let cool on the baking sheet for 2-3 minutes before transferring to racks to finish cooling. Store in an airtight container.

Source: Challenge Home Economist


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Super easy. The fresh ginger adds a depth to the flavor that is great. These would be good with coffee. Will definitely make again.


Nifty Grammy

These cookies are very yummy...chewy with nice mild buttery flavor. Although "double" ginger, they are not overwhelmingly gingery and they do not taste like typical dark, strong spice cookies. (For half of the flour I used non-gluten rice flour and a small amount of soy flour.)