Double Ginger Cookies

There’s nothing as inviting on a cold day than warm cookies. Now that it’s almost that time of year again to break out the peppermint and nutmeg, I came up with this Double Ginger Cookie recipe to satisfy everyone’s craving for the holidays. Got a tummy ache because you couldn’t handle all those mashed potatoes on your plate? Pop a cookie in that fat mouth of yours. Don’t worry, you’ll get your body back come February.

Mine didn’t. But yours totally can!

So for this recipe you need to get a couple ingredients that you may not have on hand but are really cheap and easy to find anywhere. They are fresh ginger root, blackstrap molasses, and crystallized ginger.


1 cup plus 2 tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 stick butter
1 teaspoon of finely chopped fresh ginger
1/4 cup brown sugar
1/4 cup white sugar
1 egg
1/8 cup molasses
3 tablespoons chopped crystallized ginger

No other recipes ever tell you this. Don’t preheat your oven yet!
In a small bowl combine flour, baking soda, and salt. In a large bowl cream butter, chopped fresh ginger, and sugars until fluffy. Beat in egg and molasses. Beat in flour mixture. Stir in chopped crystallized ginger.
Chill mixture for 1 hour.

Here’s two gingers chillin’ as well. Insert joke about me not having a soul here.

Now preheat your oven to 340 degrees. Roll dough into 1 1/2 inch balls and roll the top half in white sugar. Place 2 inches apart on ungreased baking sheet.

Bake for 10-15 minutes.

I did a variation as well using marshmallows. Cut a large marshmallow in half and stick it in the middle of a larger cookie after 10 minutes of baking. Return to the oven for 2 more minutes.

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