Last night I was looking through my many cookbooks to find a recipe I hadn’t tried yet and found Double-Ginger Snaps, which require crystallized ginger pieces. I remembered finding some in our baking cupboard so I decided to make them first thing in the next morning!
Intense flavor warning: they are VERY gingery!
These cookies are packed full of sweetness and spice in many forms: coarse sugar on the outside with crystallized/candied ginger, molasses, and brown sugar inside. The lyrics “Sugar’s sweet, so is he” from the classic jazz tune “Bye, Bye, Blackbird” are a perfect tangent for these oh-so-sweet-dissolve-in-your-mouth cookies!
Here’s “Bye, Bye, Blackbird” sung ever so meltingly by Peggy Lee!
Ingredients
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2/3 cup canola oil
- 1 cup packed light brown sugar
- 1/3 cup light molasses
- 1 large egg
- 3/4 cup crystallized ginger, chopped
- 1/4 cup coarse sugar (like Sugar in the Raw®)
Instructions
- Preheat oven to 325 degrees. Set aside two baking sheets lined with parchment paper or silicone liners.
- In a medium bowl mix together dry ingredients. Set aside.
- Mix by hand in a large bowl the oil, brown sugar, and molasses.
- Then using an electric mixer, add egg. Mix until egg is incorporated evenly for about 30 seconds.
- Add dry ingredients and chopped crystallized ginger.
- Spread coarse sugar evenly over the bottom of a large lipped plate. (I use a Corelle® Pasta Bowl.)
- Shape dough into 1-inch balls and roll in sugar.
- Bake for 13-16 minutes until the tops are set and cracked. Check to make sure you do not under or over bake them. Let cool on baking sheet for 5 minutes.
- Remove to a wire rack to cool completely.
Notes
Adapted from a Williams-Sonoma® recipe.
