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Double-Ginger Cookies

Double-Ginger Cookies

Double-Ginger Cookies is :

dairy free , lacto ovo vegetarian , vegan

Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 24 Servings
Tags: Vegan
Health Score: 1 %


1/2 cup

1 teaspoon

baking powder
1/2 teaspoon

baking soda
3/4 cup

crystallized ginger
1 - 1/2 cups

1/2 teaspoon

ground ginger
1 tablespoon

lemon juice
1 teaspoon

lemon rind
1/2 teaspoon

1 - 1/4 cups

1/4 teaspoon

vanilla extract
1/4 cup

vegetable oil
1 cup

whole wheat flour


  1. Lightly spoon flours into dry measuring cups, and level with a knife.

  2. Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk. Make a well in center of mixture.

  3. Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla).

  4. Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour.

  5. Preheat oven to 35

  6. Lightly coat hands with flour. Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky).

  7. Roll balls in 1/4 cup sugar.

  8. Place balls 2 inches apart on baking sheets coated with cooking spray.

  9. Bake at 350 for 15 minutes or until lightly browned. Cool 1 minute on pan.

  10. Remove from pan; cool completely on wire racks.

  11. Note: These freeze well.

  12. Place cooled cookies in a heavy-duty zip-top plastic bag; store in freezer for up to 1 month. Thaw at room temperature.

Wine Pairing :

  • cream sherry
  • madeira
  • prosecco

Cream Sherry, Madeira, and Prosecco are my top picks for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly.