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Double Ginger Cookies


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  • 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


Servings 1
Adapted from


Step 1

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.

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