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Double Ginger Cookies

Cholee is a stay-at-home mom who enjoys creating family and budget-friendly recipes from scratch.

Finished double ginger cookies! :)

Finished double ginger cookies! :)

With fall just around the corner, baking is in season in my house. I love the inspirations and colors that fall brings to my kitchen. Today I made double ginger cookies with homemade candied ginger on top. These cookies are perfect for snacking, bake sales, and anytime. They contain the perfect amount of spice and sweetness.

Cook Time

Prep timeCook timeReady inYields

30 min

1 hour 55 min

2 hours 25 min

1-2 dozen cookies


  • 3 cups sugar
  • 3 (4-in) pieces fresh gingerroot, peeled and sliced
  • 6 cups water
  • 1 cup butter
  • 1 cup brown sugar
  • 1 egg
  • 2 1/4 cups flour
  • 1/4 cup candied ginger
  • 1 cup powered sugar
  • 1/4 cup milk
  • 1/4 cup candied ginger

NOTE: The first three ingredients are used for making the candied ginger. If you choose to buy candied ginger, you can skip over the first three ingredients. The next five ingredients you will need for the dough, and the last three are used for the glaze and garnish.

Step 1: Make Candied Ginger

  1. If you prefer to buy your candied ginger you can skip this set of instructions.
  2. Spread 1-2 cups of sugar evenly over a medium sheet pan and set aside.
  3. Combine the 3 pieces of sliced ginger root and water in a saucepan. Cook, covered, over medium-high heat until tender (30-35 minutes).
  4. Drain and reserve 1/4 cup of the water. Return ginger to the pan, add remaining water, and 1 cup sugar.
  5. Cook stirring frequently until boiling. Lower heat and cook 20-25 minutes or until liquid is almost evaporated and ginger begins to crystallize.
  6. Remove ginger to prepared pan and coat evenly with sugar. Cool completely.

Step 2: Make the Dough and Bake

  1. Preheat oven to 350° F.
  2. In a medium bowl beat butter and brown sugar until creamy.
  3. Add egg and grated ginger (2 tbs) beat until light and fluffy.
  4. Gradually add flour and mix just until dough forms.
  5. Fold in 1/4 cup chopped candied ginger.
  6. Scoop dough onto an ungreased cookie sheet.
  7. Bake 12-14 mins or until light golden brown.

Step 3: Glaze and Garnish

  1. In a small bowl mix powdered sugar and milk. Whisk until smooth.
  2. Spoon glaze into a resealable plastic bag, trim corner and drizzle glaze over cookies.
  3. Garnish with chopped candied ginger.
  4. Let stand until glaze is set.

Note: It might be easier to glaze the cookies by keeping the frosting on a spoon and lightly moving the spoon back and forth over the cookie. This creates thinner lines and a more unique pattern, if that is something you desire.

Tips for Successful Baking

Baking is just as much a science as it is an art form. Proper techniques will give you the best baking success.

  • Sugar: When measuring sugar, it is important that you measure it correctly. Too much sugar makes baked goods spread too much and results in over-browning. Not enough sugar creates pale results and cookies that will not spread enough.
  • Eggs: Eggs are another ingredient that requires much care and attention to detail. Eggs are a binding agent and are essential to most baked goods. Large eggs work best for baking as too much egg makes baked goods soft and not enough makes them tough and dry. Another important thing to remember is room temperature eggs work best, allow eggs to stand for 15–30 minutes before using.
  • Mixing Doughs and Batters: Overmixing overdevelops the proteins in the dough, which results in tough baked goods. Following all directions and watching the dough or batter form will help you create perfect doughs and batters every time.

They Pack Quite the Punch!

These cookies pack quite the punch with twice the ginger flavoring. Not only does this cookie pack the flavor, but there is also quite a bit of leftover candied ginger. The leftover candied ginger stores well and can be used for a variety of things. It can be stirred into quick breads, muffin batters, and sprinkled in iced or hot teas as a sweetener.

Double Ginger Cookies

© 2012 Cholee Clay

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