These double ginger cookies from Giada de Laurentis are absolutely delicious and very quick and easy to make
Ingredients
2 1/4 cups all-purpose flour (if you use self raising flour, skip the baking soda)
1 packed cup dark brown sugar
1 tablespoon ground ginger
1 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon fine salt
1/2 cup coarsely chopped candied ginger
1/4 cup raisins
170g unsalted butter, melted and cooled slightly (if you use salted butter, skip the teaspoon of salt)
1/3 cup molasses
1 egg, at room temperature
Directions
Place an oven rack in the center of the oven. Preheat the oven to 180 degrees C Line two baking sheets with parchment paper or silicon baking mats.
In a medium bowl, mix together the flour, sugar, ginger, baking soda, allspice, cinnamon and salt. Stir in the candied ginger and raisins. Set aside.
In a large bowl, beat together the melted butter, molasses and egg. Gradually stir the flour mixture into the molasses mixture.
Drop a heaped tablespoon of dough per cookie onto the prepared baking sheets, placing each about 1 inch apart.
Bake for 7 to 9 minutes. Allow the cookies to cool on the baking sheet for 10 minutes until they have set. Transfer to a wire rack and cool completely. Store in an airtight container.