Double Ginger Cookies
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Double Ginger Cookies
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Double Ginger Cookies

Preparation
40 MIN
Cooking
10 MIN
Output
4 to 5 dozen
Freezes

Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a bowl, combine the flour, baking soda, ground ginger, cinnamon, salt and crystallized ginger. Set aside.
  3. In another bowl, cream the butter, 1/2 cup 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 alternately with the milk until the dough is smooth.
  4. In a shallow bowl, place the remaining sugar (1/4 cup). With a 1-tbsp (15 ml) ice cream scoop, shape dough balls. Finish rolling them with your hands and dredge in the sugar. Place them on the baking sheets, spacing them evenly.
  5. 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.
  6. The cookies will keep for about 1 week in an airtight container in a cool, dry place.

Note

These cookies freeze like a charm, even baked. Separate them in layers with parchment paper in a freezer bag and
freeze flat.

Comments

  1. I really wanted to love these cookies but I prefer my usual 'Joy of Cooking' ginger snaps. My husband also prefered my regular recipe.

  2. Absolutely amazing ginger cookies. I received nothing but compliments when I baked them. Thanks!

  3. Simply the best cookie recipe I have ever found - and I have tried several ginger cookie recipes!

  4. The best ginger cookies. Thank you Ricardo. Doris

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