Double Ginger Crunch Cookies
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Crunchy ginger cookies with a double hit of crystallized and ground ginger. Crisp edges, crackled tops with citrus hints. Spiced with cinnamon replaced by cardamom for a warm twist. Oat flour swapped for half the all-purpose. A molasses and honey blend adds depth and chew. Hand-rolled in coarse sugar. Bakes golden with faint crackling sounds. Cool on sheets to firm up, no flipping. Texture chewy yet firm. Store airtight for up to a week, or freeze dough balls. Best eaten day two, let flavors meld.
Prep:
45 min
Cook:
12 min
Total:
Servings:
48 cookies
#dessert
#cookies
#baking
#ginger
#cardamom
Crunchy outside, chewy inside. That’s the goal when working with ginger. Tried using all-purpose alone before—too flat, not enough texture. Oat flour in half changed the game; gives a bit of bite and hearty feel. Cardamom instead of cinnamon came from an experiment early last winter; added a citrus-y warmth, subtle but noticeable. Molasses plus honey took the bitterness out of molasses alone, added smooth sweetness. Don’t rush rolling or coating in sugar — the coarse sugar crackles, catches light. Baked one sheet at a time; temperatures can vary between racks. Visual cues all-important — crackling top, golden edges, soft middle. If it’s too soft when coming out, wait — resting on the sheet does magic. My kitchen always smells pungent like ginger and citrus—comfort food even before a single bite. Keep cooling racks ready. Trust the senses, not the clock.
Ingredients
- 280 g (2 cups) unbleached all-purpose flour
- 60 g (1/2 cup) oat flour or finely ground oats
- 10 ml (2 teaspoons) baking soda
- 10 ml (2 teaspoons) ground ginger
- 2.5 ml (1/2 teaspoon) ground cardamom
- 2.5 ml (1/2 teaspoon) fine sea salt
- 65 g (1/4 cup) finely chopped crystallized ginger
- 150 g (2/3 cup) unsalted butter, softened
- 130 g (2/3 cup) granulated sugar
- 90 g (1/2 cup) packed light brown sugar
- 25 ml (1 1/2 tablespoons) molasses
- 15 ml (1 tablespoon) honey
- 5 ml (1 teaspoon) finely grated lemon zest
- 1 large egg
- 15 ml (1 tablespoon) whole milk
- 55 g (1/4 cup) coarse sugar for rolling
About the ingredients
Flour swap to oat adds chew and nuttiness plus fiber—fine ground oats if you can’t find oat flour. Cardamom over cinnamon gives a twist, but if you prefer, sub in cinnamon easily. Crystallized ginger can be swapped with finely chopped stem ginger in syrup but reduce milk slightly to balance wetness. Molasses plus honey balances sour bitterness of molasses alone. Butter softened but not melted — key to keep air trapped during creaming. Sugar split: granulated for sweetness and browning, coarse for texture and shimmer. Zest brightens the dense ginger notes. Egg as binder, milk to loosen—don’t overdo milk or dough will be too wet. Coarse sugar coating is essential; fine sugar won’t give same crunch or visual appeal.
Method
- Set oven rack to middle position. Preheat oven to 175 C (350 F). Line two baking sheets with parchment paper; don’t skip this or cookies stick badly.
- Combine both flours, baking soda, ground ginger, cardamom, salt and chopped crystallized ginger in a bowl. Whisk thoroughly. Cardamom replaces cinnamon here for a more surprising aroma, less sweet spice.
- In a larger mixing vessel, beat butter with 100 g of granulated sugar plus all brown sugar until fluffy, around 2-3 minutes on medium speed. Creaming butter well is non-negotiable; it traps air and helps spread.
- Add molasses, honey, and lemon zest. Stir till fully combined before cracking in egg. Beat till smooth. Mixing order matters to break everything down evenly.
- Alternate adding the dry ingredients and milk in 2 parts each to the wet mix. Start and end with dry. This prevents a gluey dough, keeps it tender.
- Pour remaining 30 g granulated sugar into a separate bowl. Shape dough into tablespoon-sized balls using a scoop or spoon for uniform size. Roll between palms to smooth, then coat thoroughly in the coarse sugar. The sugar creates a crispy crust and sparkle while baking.
- Arrange dough balls spaced at least 5 cm (2 inches) apart on sheets. No spreading too thin or they’ll join up.
- Bake one tray at a time 11-13 minutes. Edges golden, top showing cracks but dough still soft when touched. Listen for a faint crackle sound as sugar caramelizes. Don’t overbake or they dry out.
- Let cookies rest on the sheet for 5-7 minutes after oven. They firm up noticeably but remain tender inside. Transfer to wire racks afterward to cool completely. If you remove immediately they fall apart; patience is key.
- Store cooled cookies airtight in a cool spot 5-7 days. Freeze dough balls in a ziplock for up to two months. Bake frozen for 15 minutes, watch closely.
Cooking tips
Preheat fully before anything. Room temp butter crucial — too cold and the mixing will be uneven, too warm and dough runs. Cream until light and fluffy, about 3 minutes with an electric mixer; this is where air bubbles form for texture. Adding liquids gradually maintains dough consistency and prevents clumping—dry starting causes tough spots. Dough should be thick but pliable. Rolling dough balls uniform size means even baking. Don’t smash balls flat; they spread naturally. Coarse sugar sticks better if hands slightly dampened. Baking one tray at a time to control heat; ovens vary. Listen for crackling sugar and watch edges—sign of caramelization. Cooling on hot trays firms shape but leaves centers soft—don’t rush removal. Cookies holding onto some heat will finish baking outside the oven. Airtight containers keep moisture balanced; if cookies stale, a quick zap in microwave refreshes chew. Freezing dough portions is a lifesaver for quick batches. Bake frozen dough a bit longer, but use visual doneness not strict time.
Chef's notes
- 💡 Butter must be softened not melted or dough runs. Cream it well 2-3 mins electric mixer till fluffy air trapped. Makes texture lighter otherwise dense. Cold butter = uneven mix. Warm butter = greasy dough. Batter should look pale and hold peaks mid-beat.
- 💡 Roll dough balls uniform size tablespoon. Shape smooth between palms before coarse sugar coat. Sugar sticks better if hands slightly damp but not wet. Coarse sugar creates crispy crust sparkle essential. Don’t skip sugar coating or texture falls flat.
- 💡 Add dry and milk alternately start end dry. Prevents gluey dense dough keeps tender chewy. Don’t overmix or dough stiffens. Dry first means better gluten development but balanced by milk for softness. Thick but pliable dough ideal.
- 💡 Bake one tray at a time middle rack. Oven temps vary top bottom heat uneven. Listen closely for crackling sugar caramelizing sound. Golden edges combined with cracked tops signal near done. Soft to touch but not raw inside. Overbaked means dry crumb dead texture.
- 💡 Cookies rest on hot sheet 5-7 minutes after baking. Firm edges but centers stay soft cool on wire rack. Removing immediately = crumbly cookies. Rest lets trapped steam finish baking inside outside cools firm up. Patience matters here.
Common questions
What to do if dough too sticky?
Chill dough briefly. Or add tiny bit oat or all-purpose flour little increments. Sticky means wet ingredients high moisture or butter too warm. Chill firms. Avoid extra flour more than needed.
Can I substitute cinnamon instead of cardamom?
Yes swap easily. Cardamom gives warm citrusy note cinnamon more traditional spiced flavor. Use same quantity. Butter softened but not melted still applies. Flavor changes but baking same.
Why cookies spread too thin?
Could be butter too warm or dough too soft. Shape balls firm cool hands. Sugar coating helps hold shape too. Spreading also if oven temp low not setting fast enough. Bake one tray not stacked.
How to store cookies longer time?
Airtight container cool dry place 5-7 days max. Freeze dough balls raw better longer storage up to 2 months. Thaw before baking or bake frozen add few mins. Cookies stale? Zap quick microwave refreshes chew.
