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Recipe printed from chiknpastry
Triple Ginger Cookies ingredients 1/2 c minced crystallized ginger 2 t baking soda 1/4 t salt 3/4 c (1 1/2 sticks) unsalted butter, room temp 1/2 c (packed) golden brown sugar 1/2 c (packed) dark brown sugar 1 large egg, room temp 1/4 c molasses (Grandma's preferred) 2 t finely grated fresh peeled ginger 1 1/2 t ground ginger 1 t ground cinnamon 1/2 t ground cloves 1/3 c sugar, use raw/turbinado if you have it instructions 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 or stand mixer, beat butter in large bowl until creamy and light, about 2 minutes. Gradually beat in both brown sugars. Beat on med-hi 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 T 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 13 minutes. Cool completely on sheets on rack. |