Double Ginger Cookies

September has arrived, and although I can’t say I am ready for fall yet, I am enjoying the cooler nights. After the dishes are done for the day and my kitchen is in order, one of my favorite things to do is to relax with a cup of lavender or chamomile tea and a cookie.

I prefer a spice cookie over anything chocolate, and my favorite cookie has to be a simple ginger cookie. This particular cookie contains both dried and fresh ginger, and the aroma from the oven, while these cookies are baking, is truly intoxicating!

These cookies stay fairly soft, although they are firm enough to allow you to store them in a cookie jar. I usually make a double batch and freeze half of them because they seem to disappear far too quickly! Whether you enjoy a couple of these cookies with your morning cappuccino, with a glass of cold milk, or with a cup of tea after a long day, these ginger cookies will be a hit with everyone in the family.

Buon Appetito!
Deborah Mele 

Double Ginger Cookies

Double Ginger Cookies

Yield: Makes 32 Cookies
Prep Time: 15 minutes
Cook Time: 13 minutes


  • 3/4 Cup Unsalted Butter, Softened
  • 1 Cup Brown Sugar
  • 1/4 Cup Honey (I used Chestnut Honey)
  • 1 Large Egg
  • 1 Tablespoon Grated Fresh Ginger
  • 2 1/2 Plus 2 Tablespoons Cups All-purpose Flour
  • 1 Teaspoon Baking Soda
  • 1 1/2 Teaspoons Ground Ginger
  • Demerara Sugar For Rolling


  1. Preheat oven to 350 degrees F. and line two large baking sheets with parchment paper.
  2. In a large bowl, beat together the butter, sugar, and honey with an electric mixer until light and fluffy, about 3 to 4 minutes.
  3. Beat in the egg and fresh ginger until blended.
  4. Sieve the dry ingredients over the butter mixture, and stir with a wooden spoon until mixed.
  5. Take heaping tablespoons of the dough, and roll into balls.
  6. Roll each ball into the Demerara sugar and place on the prepared baking sheet.
  7. Press down gently.
  8. Continue to roll the cookies until all of the dough has been used, leaving two inches between the cookies to allow for spreading as they bake.
  9. Bake the cookies for 12 to 14 minutes, or until lightly brown around the edges.
  10. Cool the cookies on wire racks, then store in an airtight container.

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