I’ve been baking this cookie recipe for over 20 years now. I found it not long after Kirk and I got together when I found out how much he loves ginger.
The cookies are easy to make and store well on the counter for a couple of days. Soft in texture, and a great taste combo of molasses and ginger.
Soft Double Ginger Cookies
Ingredients:
- 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 cu unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 Tbsp water
- ¼ cup molasses
- ¼ cup candied ginger, diced
- 2 Tbsp granulated sugar
Directions:
Preheat oven to 350°.
Whisk the flour through salt in a bowl and set aside.
Add the butter to a stand mixer bowl and beat until smooth. Add the sugar and beat until light and fluffy, scraping the bowl as needed with a spatula.
Add the egg and beat it smooth. Then add the water and molasses, beating them in and scraping the bowl.
Add the dry ingredients to the molasses mixture, beating on low and then medium until the dough forms. Add the candied ginger.
Using a 1 Tablespoon disher, make balls and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart on an ungreased cookie sheet and flatten slightly.
Bake for 10 minutes in the preheated oven (they may need up to 2 extra minutes, tops should look set).
Allow cookies to cool on a baking sheet for 5 minutes before removing them to a wire rack to cool completely. Store in an airtight container.
Makes roughly 2 dozen cookies (28 for this batch).
