Double-Ginger Cookies

Source: Cooking Light

Yield: 2 dozen 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


  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.

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