DOUBLE GINGER COOKIES
Provided by Sarah Magid
Categories Cookies Ginger Dessert Bake Vegetarian Kid-Friendly Back to School Lemon Vanilla Shower Organic Healthy Vegan Party Potluck Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 dozen cookies
Number Of Ingredients 15
Steps:
- In a large bowl, whisk together the flours, baking powder, baking soda, salt, ground ginger, and crystallized ginger.
- In a separate bowl, combine 1 cup of the sugar and all the remaining ingredients.
- Stir the two mixtures together until moist and incorporated, shape into a disk, and cover with plastic wrap. Cover and refrigerate for 1 hour, or up to 1 day.
- Preheat the oven to 350°F. Place the remaining 1/4 cup sugar in a shallow bowl. Use 2 Silpats or lightly grease 2 cookie sheets.
- Flour your hands and form the dough into 1-inch balls. Roll the dough balls through the sugar, and then flatten them with the greased bottom of a drinking glass or cup. Place the cookies 2 inches apart on the prepared baking sheets.
- Bake the cookies for 18 minutes, or until slightly browned (they won't get very dark, so be careful not to keep them in too long).
- Let the cookies cool on the baking sheets for a minute. Then transfer them to wire racks to cool completely.
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