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Double Ginger Cookies

This recipe resolves a dispute that has simmered in the baking community for years: which ginger to use. Powdered has plenty of flavor but not enough brightness. Fresh is sweet and delicious but not spicy enough. These sweet and chewy cookies have it all.

Serves 30
Ready in 55 mins
Prep time 45 mins
Cooking time 10 mins
86 calories per serving


> 2 cups unbleached all-purpose flour
> 1 tsp baking powder
> 1/2 tsp baking soda
> 1 tsp ground ginger
> 1 tsp cinnamon
> 1/4 tsp ground cloves
> 1/4 cup canola oil
> 1/3 cup light molasses
> 1/2 cup sugar
> 1 egg
> 1 tsp vanilla extract
> 1/2 cup ( 4 oz.) candied ginger, chopped
> granulated sugar for dipping


In a medium bowl, stir together flour, baking powder, baking soda, ground ginger, cinnamon and cloves. Set aside.
In a large mixing bowl, beat together oil, molasses, sugar, egg and vanilla extract. Beat in half of dry ingredients just until mixed.
Stir in remaining dry ingredients and candied ginger just until evenly incorporated. Batter will be stiff.
Divide dough in half; wrap each portion in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 375F. Lightly grease 2 baking sheets with vegetable oil spray.
Using one portion of dough at a time, roll level tablespoon-sized portions of dough into 1-inch balls, dig tops into sugar and place 2 inches apart on cookie sheets.
Bake for 10 minutes or until lightly browned.
Remove from baking sheets; cool on wire racks. Store in airtight container.

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