Double Ginger Cookies
Double Ginger Cookies
Ingredients
- 2 1/4 cups (340 g) unbleached all-purpose flour
- 2 tsp baking soda
- 2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 cup (70 g) crystallized or candied ginger, finely chopped
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (160 g) sugar
- 1/2 cup (105 g) brown sugar
- 2 tbsp (30 ml) molasses
- 1 tsp grated lemon zest
- 1 egg
- 1 tbsp (15 ml) milk
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
- In a bowl, combine the flour, baking soda, ground ginger, cinnamon, salt and crystallized ginger.
- In another bowl, cream the butter, 1/2 cup (105 g) of the sugar and the brown sugar with an electric mixer. Add the molasses, lemon zest and egg. Stir until smooth. Gradually add the dry ingredients alternating with the milk until the dough is smooth.
- In a shallow bowl, place the remaining sugar (1/4 cup/55 g). Using a 1-tbsp (15 ml) ice cream scoop, shape the dough into balls. Finish rolling them with your hands and dredge in the sugar. Arrange evenly spaced out on the baking sheets.
- Bake, one sheet at a time, for about 10 minutes or until the cookies slightly crack on top and the edges are golden brown. Let cool on the baking sheet.
- The cookies will keep for about 1 week in an airtight container in a cool, dry place.
Double Ginger Cookies