Triple-Ginger Cookies

Name: Triple-Ginger Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 40 cookies
Ingredients: 2 1/2 cups all-purpose flour; 1/3 cup minced crystallized ginger; 2 teaspoons baking soda; 1/4 teaspoon salt; 3/4 cup unsalted butter, room temperature; 1/2 cup packed golden brown sugar; 1/2 cup packed dark brown sugar; 1 large egg, room temperature; 1/4 cup light molasses (mild-flavored); 1 1/2 teaspoons finely grated fresh peeled ginger; 1 1/2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/3 cup about sugar

Submitted by dojemi

""A combination of ground, crystallized, and fresh ginger gives these soft, chewy cookies their intense flavor." Courtesy of bon appe'tit."

Download

Ready In:: 25mins
Ingredients:: 14
Yields:: 40 cookies

ingredients

2 ¹⁄₂ cups all-purpose flour
¹⁄₃ cup minced crystallized ginger
2 teaspoons baking soda
¹⁄₄ teaspoon salt
³⁄₄ cup unsalted butter, room temperature
¹⁄₂ cup packed golden brown sugar
¹⁄₂ cup packed dark brown sugar
1 large egg, room temperature
¹⁄₄ cup light molasses (mild-flavored)
1 ¹⁄₂ teaspoons finely grated fresh peeled ginger
1 ¹⁄₂ teaspoons ground ginger
1 teaspoon ground cinnamon
¹⁄₂ teaspoon ground cloves
¹⁄₃ cup about sugar

directions

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.
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.
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.