Best 5 Double Ginger Cookies Recipes

GLUTEN-FREE DOUBLE-CHOCOLATE GINGER CRINKLE COOKIES

Steps:

• For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
• For the cookies: In a small bowl, whisk together the cocoa, baking soda, cinnamon, ground ginger, salt, chopped chocolate and 1/4 cup candied ginger with 1 1/2 cups gluten-free flour blend.
• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Beat together the oil and sugar with an electric mixer on medium speed until the sugar is dissolved. Add the eggs and molasses; mix until combined. With the motor running, gradually add in the flour mixture and mix until combined.
• Place some sugar in a small bowl. Using a 1 1/2-inch ice cream scoop, drop balls of dough into the sugar; toss to coat and place on the prepared baking sheets. Bake until puffed and cracked on the tops, about 15 minutes. Place on wire racks and let cool completely.
• Dip the cookies into the melted white chocolate and decorate with candied ginger. Place on parchment paper until completely set.

DOUBLE GINGER COOKIES

Steps:

• Lightly spoon flours into dry measuring cups, and level with a knife.
• Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk.
• Make a well in center of mixture.
• Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla).
• Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour.
• Preheat oven to 350 degrees.
• Lightly coat hands with flour.
• Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky).
• Roll balls in 1/4 cup sugar.
• Place balls 2 inches apart on baking sheets coated with cooking spray.
• Bake at 350 degrees for 15 minutes or until lightly browned.
• Cool 1 minute on pan.
• Remove from pan; cool completely on wire racks.

DOUBLE GINGER COOKIES

Steps:

• In a large bowl, whisk together the flours, baking powder, baking soda, salt, ground ginger, and crystallized ginger.
• In a separate bowl, combine 1 cup of the sugar and all the remaining ingredients.
• Stir the two mixtures together until moist and incorporated, shape into a disk, and cover with plastic wrap. Cover and refrigerate for 1 hour, or up to 1 day.
• Preheat the oven to 350°F. Place the remaining 1/4 cup sugar in a shallow bowl. Use 2 Silpats or lightly grease 2 cookie sheets.
• Flour your hands and form the dough into 1-inch balls. Roll the dough balls through the sugar, and then flatten them with the greased bottom of a drinking glass or cup. Place the cookies 2 inches apart on the prepared baking sheets.
• Bake the cookies for 18 minutes, or until slightly browned (they won't get very dark, so be careful not to keep them in too long).
• Let the cookies cool on the baking sheets for a minute. Then transfer them to wire racks to cool completely.

DOUBLE-GINGER COOKIES

Steps:

• Beat 3/4 cup sugar, the butter, egg and molasses in medium bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, cinnamon, ground ginger, cloves and salt. Cover and refrigerate at least 2 hours until firm.
• Heat oven to 350°. Lightly spray cookie sheet with cooking spray. Shape dough into 3/4-inch balls; roll in 1/4 cup sugar. Place about 2 inches apart on cookie sheet. Make indentation in center of each ball, using finger. Fill each indentation with slightly less than 1/4 teaspoon of the marmalade. Sprinkle with crystallized ginger.
• Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

DOUBLE GINGER COOKIES

Steps:

• Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk. Make a well in center of mixture. Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla). Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour. Preheat oven to 350°. Lightly coat hands with flour. Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky). Roll balls in 1/4 cup sugar. Place balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until lightly browned. Cool 1 minute on pan. Remove from pan; cool completely on wire racks. Note: These freeze well. Place cooled cookies in a heavy-duty zip-top plastic bag; store in freezer for up to 1 month. Thaw at room temperature.