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Double Ginger Cookies

Minced fresh ginger root and ground ginger combine for a depth and complexity of flavor that pleases any ginger lover.
Double Ginger Cookies
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  1. ¾ cup (1½ sticks)Challenge Unsalted Butter
  2. 2 teaspoonsground ginger
  3. ½ teaspoonsalt
  4. 1¼ cupsugar + additional sugar for coating
  5. ¼ cupmolasses
  6. 1large egg
  7. 2½ cupsall purpose flour
  8. 1½ teaspoonsbaking powder
  9. 1 teaspoonbaking soda
  10. 3 Tablespoonsfinely minced fresh ginger root


  1. Step 1

    Preheat oven to 375°F.
  2. Step 2

    Cream butter, ginger, salt and 1¼ cups sugar. Blend in molasses and egg. Combine flour, baking powder and baking soda; blend into the mix. Stir in minced ginger. (Chill dough slightly if desired for ease of handling and to reduce spread.)
  3. Step 3

    Form dough into 1-inch balls and roll in sugar to coat, then arrange approximately 2-inches apart on a buttered baking sheet.
  4. Step 4

    Bake 10 minutes. Let cool on the baking sheet for 2-3 minutes before transferring to racks to finish cooling. Store in an airtight container.

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