Quadruple Ginger Cookies Recipe
Quadruple Ginger Cookies Notes
I've used this recipe for several Spice House functions, and we always get requests for the recipe. The secret is the layering of different ginger flavors. They're spicy, but so delicious! Ginger is very good as a digestive aid and natural cure for nausea and other ailments.
- 2 cups flour
- 2 1/2 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 3/4 teaspoon salt
- 3/4 cup ginger nibs
- 1 cup light brown sugar
- 1/2 cup vegetable shortening
- 1/4 cup unsalted butter
- 1 egg
- 1/4 cup dark molasses
- ginger sugar, to coat
- 1 teaspoon fresh ginger juice (optional)
Serves / Yields
2-3 dozen depending on size
Mix the first six dry ingredients in a medium bowl. Whisk together and add the ginger nibs.
Cream the butter with the vegetable shortening. Add the egg and molasses. Combine well. Add the fresh ginger juice now, if using.
Add the dry flour mixture. Do not overmix. Cover and chill for 1 hour.
Preheat oven to 350. Butter baking sheets. Form balls with the dough, using the palms of your hands. A melon baller will make bite-sized cookies. Roll the cookie dough balls in ginger sugar, or regular white sugar. Bake 10-12 minutes. Cool on baking sheet 1 minute, then transfer to wire racks to cool. The cookies will crack on top while cooling (as good ginger snaps should).
These cookies can be made ahead and frozen. They store well for a week in an airtight container. They get even better the second day!
You can make your own ginger sugar by chopping up fresh ginger and tossing it in a bag with white sugar. Let the sugar absorb the ginger before picking out the ginger pieces or sifting them out.
A garlic press works great to juice fresh ginger. Cut the pieces to fit the press and juice them over a small bowl. Be careful to clean it well to make sure there isn't any garlic flavor mixing in with the ginger juice.