A couple months back, I did a poll on my Instagram stories asking which cookie sounded better- double ginger or chocolate chocolate chunk cherry. In an effort to bring my This Realtor Cooks blog to life with real food to be tasted by the public, I thought cookies at an Open House was a great way to try it! Ultimately, the double ginger cookies won the vote, presumably because it celebrates my beautiful ginger son and myself (pictured above-working mom style). Who doesn’t love a red head, right?!
I thought this one up after making ginger bread men around the holidays. To make it a bit lighter for all year round, I omitted the clove and to create an amazing flavor and chew I added candied ginger pieces. Ultimately, they came out so great! Crispy on the edges, but chewy in the center. I skipped the rolling out of the dough and cut out cookie shapes (though the thought of tiny little houses got me excited, and now I will be searching for a house shaped cookie cutter), and opted to roll balls and smash them with a glass. Well, my mom and son helped with the smashing process, thank you! You could also top them with finishing sugar for an extra bit of crunch and sweetness.
Hope you give them a try and love them too- or just join me at my next Open House.
2 3/4 cups flour
3/4 teaspoon baking soda
1: 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
6 tablespoons butter, softened
3/4 cup brown sugar
1/2 cup molasses
2 teaspoons vanilla
1/2 cup finely chopped candied ginger
Preheat oven to 375 degrees and prepare cookie sheets with parchment paper. Whisk together dry ingredients in a separate bowl and set aside. Cream together butter and sugar, add egg and mix until combined, add molasses and vanilla and mix until combined. Add in dry ingredients and mix slowly, half of the mixture at a time. Once just combined, add in candied ginger and mix on low until mixed into batter evenly. Roll dough into 1/2″ balls and smash flat with a glass. Bake for 7-8 minutes. Enjoy!