Double Ginger Snaps

These cookies pack an extra punch from the candied ginger in the recipe. From the flour to the spices to the molasses, substitute organic options for a traditional cookie with a delicious green twist.

Sophie Uliano

Double Ginger Snaps

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    3 cups unbleached flour 1/2 teaspoon ground cardamom
    2 teaspoons baking soda 1 cup candied ginger, minced
    1/2 teaspoon salt 3/4 cup unsalted butter
    2 tablespoons ground ginger 1 cup unrefined cane sugar
    1 teaspoon ground cinnamon 1 large egg
    1/4 teaspoon ground cloves 1/2 cup unsulphured molasses


    Prep: 15 min Total: 30 min (Quick)
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    • 1

      Preheat the oven to 375 degrees F.

    • 2

      Line cookie sheets with parchment paper.

    • 3

      Combine all the dry ingredients except for the sugar in a bowl and blend well with a large whisk.

    • 4

      Mix in the diced ginger.

    • 5

      Cream together the butter and sugar until light and fluffy. Beat in the egg and molasses until well combined.

    • 6

      Stir the dry ingredients into the butter mixture and blend well.

    • 7

      Form the dough into 1-inch balls and arrange on the cookie sheets. Flatten the balls slightly with the back of a wooden spoon.

    • 8

      Bake the cookies for 12 to 15 minutes or until nicely browned.

    • 9

      Keep in an airtight container for up to 10 days.

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