Double Ginger Cookies
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 40 cookies
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 96 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 14 milligrams
- Sodium
- 95 milligrams
- Carbohydrates
- 15 grams
- Protein
- 1 grams
- Sugar
- 8 grams
Share This Recipe
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 40 cookies
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 96 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 14 milligrams
- Sodium
- 95 milligrams
- Carbohydrates
- 15 grams
- Protein
- 1 grams
- Sugar
- 8 grams
Ingredients
2 1/4 cups all-purpose flour
1 packed cup dark brown sugar
1 tablespoon ground ginger
1 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon fine salt
1/2 cup coarsely chopped candied ginger (about 2 1/2 ounces)
1/4 cup raisins
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly
1/3 cup molasses
1 egg, at room temperature
Directions
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicon baking mats.
- In a medium bowl, mix together the flour, sugar, ginger, baking soda, allspice, cinnamon and salt. Stir in the candied ginger and raisins. Set aside.
- In a large bowl, beat together the melted butter, molasses and egg. Gradually stir the flour mixture into the molasses mixture.
- Drop a heaped tablespoon of dough per cookie onto the prepared baking sheets, placing each about 1 inch apart.
- Bake for 7 to 9 minutes. Allow the cookies to cool on the baking sheet for 10 minutes until they have set. Transfer to a wire rack and cool completely. Store in an airtight container.
