triple ginger cookies

Recipe printed from chiknpastry

Triple Ginger Cookies
Adapted from Bon Appetit, December 2009; makes ~50
[cookies should keep at least 4 days if stored in airtight container]

2 1/2 c all purpose flour

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


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.