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double ginger cookies

Double ginger cookies

If you love ginger nuts, you'll love these American-style spiced biscuits with chunks of stem ginger, dipped in dark chocolate


- 1/2 cup unsalted butter, softened

- 1/2 cup white sugar

- 1 egg

- 1/4 cup molasses

- 1 1/2 cups all purpose flour

- 1 tsp baking soda

- 1 tsp ground cinnamon

- 1 tsp ground ginger

- 1/2 tsp ground cardamom

- 1/4 tsp salt

- 1/4 cup crystallized ginger, finely chopped

- Olive oil for greasing



1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.

2. In a mixing bowl, cream together the softened butter and white sugar until light and fluffy.

3. Add in the egg and molasses and mix until well combined.

4. In a separate bowl, sift together the flour, baking soda, cinnamon, ground ginger, cardamom, and salt.

5. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

6. Fold in the chopped crystallized ginger until evenly distributed throughout the dough.

7. Roll the dough into small balls, about 1 inch in diameter, and place them on the greased baking sheet, leaving about 2 inches of space between each cookie.

8. Bake for 10-12 minutes, until the edges are slightly golden.

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

10. Enjoy your delicious double ginger cookies with a cup of tea or coffee! Store any leftovers in an airtight container for up to 1 week.

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