Double Ginger Cookies Recipes

DOUBLE GINGER COOKIES

Steps:

• Mix the flour, ground ginger, bicarbonate of soda, 1/2 tsp salt and sugar in a bowl, then rub in the butter to make crumbs. Stir in the chopped stem ginger.
• Beat together the egg and syrup, pour into the dry ingredients and stir, then knead with your hands to make a dough. Cut the dough in half and shape each piece into a thick sausage about 6cm across, making sure that the ends are straight. Wrap in cling film and chill for 20 mins. You can now freeze all or part of the dough for 2 months.
• Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Thickly slice each sausage into 12 and put the slices on the baking sheets, spacing them well apart and reshaping any, if necessary, to make rounds. Bake for 12 mins, then leave to cool for a few mins to harden before transferring to a wire rack to cool completely.
• Melt the chocolate in a bowl over a pan of gently simmering water, making sure that the water isn't touching the bottom of the bowl. Dip half of each cookie into the chocolate - you may need to spoon it over when you get to the final few. Decorate with a slice of ginger, if you like, and leave to set. Will keep for 1 week in an airtight container.

ULTIMATE GINGER COOKIE

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
• Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

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.