Double Ginger Cookies

Name: Double Ginger Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 62 min
Yield: 24 cookies
Cuisine: Canadian
Ingredients: 2 1/4 cups all-purpose flour; 2 teaspoons ground ginger; 1 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup unsalted butter (softened); 1 cup granulated sugar; 1 large egg (room temperature); 1/4 cup molasses; 1 tablespoon fresh ginger (grated); 1/3 cup crystallized ginger (finely chopped)

62 min 24 cookies Medium

All Recipes

Rich, chewy cookies with a double dose of ginger: fresh and crystallized, perfect for ginger lovers.

Prep

20 min

Cook

12 min

Total

62 min

Servings

Difficulty

Medium

If you're a fan of ginger, these Double Ginger Cookies are sure to become a favourite. With the warm spice of ground ginger and the sweet heat of crystallized ginger, these cookies pack a punch of flavour. These cookies are perfect for those chilly Canadian evenings when you want something comforting and a little bit spicy. The combination of fresh and dried ginger gives these cookies a complex taste that ginger enthusiasts will adore.

Instructions

Preheat and prepare baking sheets

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Pro tip: Using parchment paper prevents sticking and makes cleanup easier.

Mix dry ingredients

In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt. Set aside.

Pro tip: Whisking helps evenly distribute the baking soda and spices.

Cream butter and sugar

In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.

Pro tip: Ensure butter is at room temperature for easy mixing.

Add wet ingredients

Beat in the egg until fully incorporated, then add the molasses and grated fresh ginger. Mix until smooth.

Combine wet and dry ingredients

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the crystallized ginger.

Pro tip: Avoid overmixing to prevent tough cookies.

Chill the dough

Cover the dough and chill in the refrigerator for at least 30 minutes.

Pro tip: Chilling helps the cookies hold their shape during baking.

Shape and bake

Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart. Bake for 10-12 minutes until the edges are set.

Pro tip: Cookies will appear soft in the centre but will firm up as they cool.

Cool and serve

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Pro tip: Cooling on the sheet helps them set without breaking.

💡

Tips & Tricks

Use fresh ginger for a bold flavour boost.
Chill dough for easier shaping and to prevent spreading.
Crystallized ginger adds a sweet, spicy bite to each cookie.
Store in an airtight container to maintain chewiness.

Frequently Asked Questions

biscuit au gingembre

The term 'biscuit au gingembre' refers to ginger-flavoured cookies, typically spiced with ground and fresh ginger.

biscuits au gingembre

These are cookies made with ginger as a key ingredient, often including both fresh and crystallized ginger for extra flavour.

biscuit gingembre à l ancienne

This traditional ginger cookie recipe uses both ground and fresh ginger to achieve a classic, spicy flavour.

biscuit gingembre à l'ancienne

Refers to a classic style of ginger cookie, made with traditional ingredients like molasses and fresh ginger.

Can I prepare the dough in advance?

Yes, you can prepare the dough up to 2 days in advance. Store it in the refrigerator, wrapped tightly in plastic wrap.

Serving Suggestions

Serve these Double Ginger Cookies with a hot cup of tea or coffee for a delightful afternoon treat. They also make a wonderful addition to your holiday cookie platter. To make ahead, prepare the dough and freeze it for up to three months. Simply thaw, slice, and bake when you're ready for a fresh batch. Store baked cookies in an airtight container at room temperature for up to a week.

Nutrition per serving

120

Calories

Protein

Fat

18g

Carbs

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