These chewy double ginger cookies are sweet, spicy, and the epitome of the holiday season. I never knew how many people loved ginger cookies until I made and passed these out, only to hear each and every person exclaim, “Oh, I love ginger!”
This recipe comes out perfectly chewy and flavorful every time, and can be made relatively quickly. I use a 1 inch cookie scoop to ensure that all the cookies are the same size, and it also makes for really easy cookie scooping! This recipe makes about 5 dozen cookies with the 1 inch scoop, and it sounds like a lot, but I promise you that these will be gone in a heartbeat!
Chewy Double Ginger Cookies:
- 2 ½ cups all purpose flour
- 1 ½ tsp baking soda
- ¾ tsp cinnamon
- 1 tsp ground dried ginger
- ½ cup crystalized ginger
- ½ tsp ground cloves
- 1/8 tsp cayenne pepper
- 1 stick (8 tbs) salted butter at room temp
- ½ cup granulated sugar
- 1 cup brown sugar
- 1 ½ tsp vanilla extract
- 1/3 cup molasses
- 2 egg whites
Start by creaming the butter, sugar, and vanilla until light and fluffy. Next add in the egg whites and beat until well combined. Next add in the molasses and make sure everything is well incorporated.
In a separate bowl, mix all of the dry ingredients, (including the crystalized ginger) and add them into the wet ingredients in 3 batches.
NOTE** the crystalized ginger I used came in tiny pieces, but if your crystalized ginger comes in bigger chunks, dice it into small pieces so it combines well and evenly throughout the cookie dough. These aren’t big cookies, so big pieces of crystalized ginger would be too overpowering and disproportionate.
Line a baking sheet with parchment paper or a silicone baking pad. Scoop out 1 inch balls of cookie dough spaced about an inch/inch and a half apart. They will spread, so you want to give them enough room so they don’t stick together.
Bake at 350 for 9 minutes until the tops are crackly and they are soft. Let cookies cool on baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely. These chewy double ginger cookies keep well in a ziplock bag or airtight Tupperware. Enjoy!