Double Ginger Cookies are one of my favorite recipes, when I make these, they never last. I’ve been making them every winter for at least a decade.
I took out the egg, so Alistaire can enjoy them now! Soft and crispy at the same time, if you love ginger, you will love these.
Double Ginger Cookies
2¼ cups all-purpose flour
2 tsp ground ginger
1 tsp baking soda
¾ tsp ground cinnamon
½ tsp ground cloves
¼ tsp fine sea salt
¾ cup unsalted butter, softened
1 cup granulated white sugar
1½ tsp Ener-G Egg Replacer (or 1 egg)
2 tablespoon water (if using an egg, use only 1 Tbsp)
¼ cup molasses
¼ cup diced candied ginger
2 Tbsp granulated white sugar
Preheat oven to 350° degrees. Line two baking sheets with parchment paper.
Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the Ener-G mixture, then molasses. Gradually beat the dry ingredients into the molasses mixture. Add the candied ginger.
Make balls with a 1 Tablespoon Disher, roll them in the remaining 2 tablespoons of sugar. Place 12 balls on the prepared cookie sheet, and flatten slightly with the bottom of a drinking glass.
Bake for 10 to 13 minutes (they will be soft looking). Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Makes 3 dozen cookies.