Double Ginger Cookies Recipe

Name: Double Ginger Cookies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 2 1/4 cups all-purpose flour; whole wheat flour; 1/2 cup finely chopped crystallized ginger; baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground ginger; 1 cup granulated sugar, plus 1/4 cup for rolling; 1/2 cup unsweetened applesauce; 1/4 cup vegetable oil; fresh lemon rind; lemon juice; 2 teaspoons vanilla extract; cooking spray (for baking sheets); 1/2 teaspoon ground cloves; 1 teaspoon ground cinnamon; 1/4 teaspoon nutmeg; 1/2 cup butter, softened; 1/2 cup shortening; 1/4 cup light molasses; 1 large egg

Get ready for a ginger explosion! These intensely flavored cookies pack a powerful punch of warm ginger with every bite. The size of your ginger burst depends on how finely you chop the crystallized ginger – go big or go home! Perfect for gifting or enjoying with a cup of tea, these cookies also freeze beautifully for later enjoyment. Try them today!

Prep Time 20 mins

Cook Time 30 mins

Calories 1324.4 kcal

Protein 36g

Rating 4.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Double Ginger Cookies

2 1/4 cups all-purpose flour
whole wheat flour
1/2 cup finely chopped crystallized ginger
baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 cup granulated sugar, plus 1/4 cup for rolling
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
fresh lemon rind
lemon juice
2 teaspoons vanilla extract
cooking spray (for baking sheets)
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 cup butter, softened
1/2 cup shortening
1/4 cup light molasses
1 large egg

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How to Make Double Ginger Cookies

Lightly spoon 3 cups all-purpose flour and 1 teaspoon baking soda into dry measuring cups, leveling with a knife.
In a large bowl, whisk together the flour, baking soda, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground cinnamon.
Stir well with a whisk until thoroughly combined.
Make a well in the center of the dry ingredient mixture.
In a separate bowl, combine 1 cup granulated sugar, 1/2 cup unsweetened applesauce, 1/4 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract.
Pour the wet ingredients into the well of the dry ingredients, stirring gently just until the dough is moist. Do not overmix.
Cover the bowl and chill the dough in the refrigerator for at least 1 hour (or up to 3 days).
Preheat your oven to 350°F (175°C).
Lightly coat your hands with flour.
Shape the chilled dough into 24 balls, approximately 1 inch in diameter.
Roll each ball in 1/4 cup granulated sugar until fully coated.
Place the sugar-coated dough balls 2 inches apart on baking sheets lined with parchment paper or lightly coated with cooking spray.
Bake for 12-15 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheet for 1 minute before transferring them.
Remove the cookies from the baking sheet and transfer them to a wire rack to cool completely.