• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fikabröd

  • Subscribe / Gift
  • Past Box Shop
  • What’s Inside
  • Recipes
  • Contact
menu icon
go to homepage
  • Subscribe / Gift
  • Past Box Shop
  • What’s Inside
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Subscribe / Gift
    • Past Box Shop
    • What’s Inside
    • Recipes
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Cookies

    Double-Ginger Cookies

    2 December 2019 by Becky at Fikabröd Leave a Comment

    Double-Ginger Cookies
    Yield: 2 dozen cookies

    Ingredients

    Cookies:

    • 1 ½ cups all-purpose flour
    • 1 cup whole wheat flour
    • ¾ cup Verdant Kitchen Crystallized Ginger, chopped
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • ½ tsp ground ginger
    • ¾ cup granulated sugar
    • ½ cup unsweetened applesauce
    • ¼ cup vegetable oil
    • 1 tsp lemon zest, freshly grated
    • 1 Tbsp lemon juice
    • ¼ tsp vanilla extract

    For Rolling:

    • ¼ cup granulated sugar

    Directions

    1. In a large bowl, whisk together flours, crystallized ginger, baking powder, baking soda, salt, and ground ginger.
    2. In a medium bowl, mix together sugar, applesauce, vegetable oil, lemon zest, lemon juice, and vanilla extract.
    3. Make a well in centre of dry mixture. Pour wet mixture into well, stirring just until moist.
    4. Cover bowl and chill dough for at least 1 hour.
    5. Heat oven to 350°F. Lightly coat baking sheets with cooking spray. 
    6. Form dough into balls that are about 2 tablespoons each. (A medium cookie scoop is super helpful here.) Roll balls in bowl filled with ¼ cup granulated sugar.
    7. Place on baking sheets, leaving 2" between each dough ball.
    8. Bake for 15 minutes or until lightly browned.
    9. Cool 1 minute on baking sheets. Transfer cookies to a wire rack to cool completely.

    Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!

    Source: Cooking Light
    « Spekulatius Coffee Cake
    Sour Cream Cherry Scones »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hej, I’m Becky, the founder of Fikabröd! Baking isn’t just about the treats—though my husband never complains about those! Baking is about the act. It’s an expression of creativity, a show of love, a moment to relax. For me, it’s also an adventure.

    More about Fikabröd & me →

    My Current Favourites

    • Mint To Be Brownies
    • Ombré Mocha Mousse
    • Chai Semlor (Swedish Fat Tuesday Cream Buns)
    • Huachibolas (Mexican Jam & Cream Cheese Rolls)

    More Deliciousness

    • Babkas
    • Biscotti
    • Biscuits
    • Biscuits (Cookies/Crackers)
    • Blondies
    • Brownies
    • Buns & Rolls
    • Cakes
    • Cakesicles & Cake Pops
    • Cheesecakes
    • Cobblers
    • Coffee Cakes
    • Confectionery
    • Cookies
    • Cornbread
    • Crackers & Crunchies
    • Cupcakes
    • Doughnuts
    • Frostings
    • Macarons
    • Mini Pies & Pop Tarts
    • Muffins
    • Other Desserts
    • Pâtisserie
    • Pies & Tarts
    • Pizza
    • Pretzels
    • Puddings & Mousses
    • Quick Breads
    • Rice Crispy Bars
    • Roulades
    • Sandwich Cookies
    • Savoury Bakes
    • Scones
    • Spice Blends
    • Stuffed Cookies
    • Traybakes
    • Whoopie Pies
    • Yeast Breads

    Keep in Touch

    Join our email list for a discount on your first order, plus updates, recipes, & more!
    * = required field

    Footer

    ↑ back to top

    Yum Yummy Yum

    • Subscribe
    • Past Box Shop
    • Previous Boxes
    • Recipes

    Let’s Be Pals

    Fikabröd is proud to be a
    woman-owned small business 💙

    Fikabröd

    • Contact
    • FAQ
    • Privacy Policy
    • Terms & Conditions

    © 2019–2023 Fikabrod, LLC
    All Rights Reserved