Triple-Ginger Cookies
Delightfully spicy cookies featuring three types of ginger: crystallized, fresh, and ground. These chewy cookies are enhanced with warm spices like cinnamon and cloves, creating the perfect balance of sweetness and heat.
Ingredients
- •2½ cups all purpose flour
- •⅓ cup minced crystallized ginger
- •2 teaspoons baking soda
- •¼ teaspoon salt
- •¾ cup unsalted butter
- •½ cup golden brown sugar
- •½ cup dark brown sugar
- •1 large egg
- •¼ cup light molasses
- •1½ teaspoons fresh ginger
- •1½ teaspoons ground ginger
- •1 teaspoon ground cinnamon
- •½ teaspoon ground cloves
- •⅓ cup sugar
Cooking Instructions
- 1.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes. Gradually beat in both brown sugars. Beat on medium-high speed until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend. Add flour mixture in 2 additions, beating on low speed just to blend between additions.
10 min
- 2.
Place 1/3 cup sugar in small bowl. Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart.
15 min
- 3.
Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely on sheets on rack. DO AHEAD: Cookies can be made up to 4 days ahead. Store in airtight containers at room temperature.
15 min
