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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Double ginger cookies Recipe

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This recipe for Double ginger cookies is from Sarajane's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 cups all-purpose flour
3 tsp. Ground ginger
1 tsp. Baking soda
1/4 tsp. Salt
3/4 cup softened butter
1 1/3 cups sugar
1 egg
1/4 cup molasses
1/2- 1 cup fine chopped crystallized ginger (candied ginger)
Directions:
Directions:
Heat oven to 350'
Line 2 large cookie sheets with parchment

In mixing bowl, beat butter with 1 cup sugar until well blended. Add egg,molasses and crystallized ginger,beat well, add all dry ingredients and mix on low until well blended.
Pour remaining 1/3 sugar in a shallow bowl, (you may need more). Using a 1 Tablespoon cookie scoop,a small ice cream scoop or 2 Tbsps. Shape dough into 1" balls,roll in sugar to coat,set the balls 1 1/2-2" apart on cookie sheets.
Bake until cookies are puffed and the bottoms are lightly browned, 12-14 min. If you touch a cookie, it should feel dry on the surface but soft inside. The surface cracks may look a bit wet. Let sit on cookie sheet for approx. 4 min. Remove to racks and cool completely.
Number Of Servings:
Number Of Servings:
About 4 dozen
Preparation Time:
Preparation Time:
20 min. Plus baking time
Personal Notes:
Personal Notes:
The origional recipe calls for 3 Tbsp. Of the crystallized ginger,I prefer them with more, so they are nice and spicy, I also make the chopped pieces a little more uneven in size. They are rarely still around after a day and great with a cup of tea.

 

 

 

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