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Double Ginger Cookies

Updated on March 2, 2017
Finished double ginger cookies:)
Finished double ginger cookies:) | Source

Double Ginger Cookies

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With fall just around the corner baking is in season in my house. I love the inspirations and colors that fall brings to my kitchen. Today I made double ginger cookies with homemade candied ginger on top. These cookies are perfect for snaking, bake sales, and anytime. They contain the perfect amount of spice and sweetness.

Cook Time:

Prep time: 30 min
Cook time: 1 hour 55 min
Ready in: 2 hours 25 min
Yields: 1-2 dozen cookies

Ingredients:

  • 3 cups Sugar
  • 3 (4-in) pieces Fresh Gingerroot, (peeled and sliced)
  • 6 cups Water
  • 1 cup Butter
  • 1 cup Brown Sugar
  • 1 Egg
  • 2/1/4 cups Flour
  • 1/4 cup Candied Ginger
  • 1 cup Powered Sugar
  • 1/4 cup Milk
  • 1/4 cup Candied Ginger


*Note: The first three ingredients are used for making the candied ginger, if you choose to buy candied ginger you can skip over the first three ingredients. The next five ingredients you will need for the dough, and the last three are used for the glaze and garnish.


Click thumbnail to view full-size
Tray of sugar.Chopping fresh gingerroot.Ginger being Candied.
Tray of sugar.
Tray of sugar. | Source
Chopping fresh gingerroot.
Chopping fresh gingerroot. | Source
Ginger being Candied.
Ginger being Candied. | Source

Instructions: Candied Ginger

  1. If you prefer to buy your candied ginger you can skip this set of instructions.
  2. Spread 1-2 cups of sugar evenly over a medium sheet pan and set aside.
  3. Combine the 3 pieces of sliced gingerroot and water in a saucepan. Cook, covered, over medium-high heat until tender. (30-35 minutes).
  4. Drain and reserve 1/4 cup of the water. Return ginger to the pan, add remaining water, and 1 cup sugar.
  5. Cook stirring frequently until boiling. Lower heat and cook 20-25 ,minutes or until liquid is almost evaporated and ginger begins to crystallize.
  6. Remove ginger to prepared pan and coat evenly with sugar. Cool completely.
Click thumbnail to view full-size
Creamed mixture.Dough ready to be formed.Ready for the oven.Cookies ready for cooling.
Creamed mixture.
Creamed mixture. | Source
Dough ready to be formed.
Dough ready to be formed. | Source
Ready for the oven.
Ready for the oven. | Source
Cookies ready for cooling.
Cookies ready for cooling. | Source
Click thumbnail to view full-size
A few cookies with the glaze.Finished with candied ginger.
A few cookies with the glaze.
A few cookies with the glaze. | Source
Finished with candied ginger.
Finished with candied ginger. | Source


Instructions: Dough

  1. Preheat oven to 350° F
  2. In a medium bowl beat butter and brown sugar until creamy
  3. Add egg and grated ginger (2Tbs) beat until light and fluffy
  4. Gradually add flour and mix just until dough forms
  5. Fold in 1/4 cup chopped candied ginger
  6. Scoop dough onto ungreased cookie sheet
  7. Bake 12-14 mins or until light golden brown


Instructions: Glaze and Garnish

  1. In a small bowl mix powered sugar and milk. Whisk until smooth
  2. Spoon glaze into resealable plastic bag, trim corner and drizzle glaze over cookies
  3. Garnish with chopped candied ginger
  4. Let stand until glaze is set

*Note: It might be easier to glaze the cookies by keeping the frosting on a spoon and lightly moving the spoon back and forth over the cookie. This creates thinner lines and a more unique pattern if that is something you desire.

Tips for Successful Baking:

Baking is just as much a science as it is an art form. Proper techniques, tips, and tricks will give you the best baking success.

  • Sugar: When measuring sugar it is important that you measure it correctly. Too much sugar makes baked goods spread too much and results in over browning. Not enough creates pale results and cookies that will not spread enough.
  • Eggs: Eggs are another ingredient that require much care and attention to detail. Eggs are a binding agent and are essential to most baked goods. Large eggs work best for baking as too much egg makes baked goods soft and not enough makes them tough and dry. Another important thing to remember is room temperature eggs work best, allow eggs to stand for 15-30 minutes before using.
  • Mixing Dough's and Batters: Over mixing overdevelops the proteins in the dough which results in tough baked goods. Following all directions and watching the dough or batter form will help you create perfect dough's and batters every time.


Nutrition:

Nutrition Facts
Serving size: Per Cookie
Calories 90
Calories from Fat36
% Daily Value *
Fat 4 g6%
Saturated fat 3 g15%
Carbohydrates 12 g4%
Protein 1 g2%
Cholesterol 15 mg5%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


These cookies pack quite the punch with twice the ginger flavoring. Not only does this cookie pack the flavor, there is quite a bit of left over candied ginger. The left over candied ginger stores well and can be used for a variety of things. It can be stirred into quick breads, muffin batters, and sprinkled in iced or hot teas as a sweetener.

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    • RTalloni profile image

      RTalloni 4 years ago from the short journey

      DOUBLE ginger cookies... :) !!!!

      Thanks for sharing your recipe and for the baking tips with it.

    • Shesabutterfly profile image
      Author

      Cholee Clay 4 years ago from Wisconsin

      RT: I love ginger and it looks like you do too:) They are delicious, didn't last long in my house. You're welcome, glad to have helped out. Years of not so good cookies and cupcakes makes me wish I had these tips before. However, I wouldn't have learned what I did and I'm still learning:)

    • carol7777 profile image

      carol stanley 4 years ago from Arizona

      They sound and look yummy. Worth trying for sure. Thanks for sharing the recipe.

    • Sarah AtHome profile image

      Sarah AtHome 4 years ago

      These look amazing! I'm going to try them this week. Voted up, useful and bookmarked :-)

    • Shesabutterfly profile image
      Author

      Cholee Clay 4 years ago from Wisconsin

      carol and Sarah- Hope you both enjoy them!:) Thanks for the comments and sharing, much appreciated.

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