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Makes 36 3-inch cookies, or 60 2-inch cookies
Baking Temperature: 350 degrees
Time: 12 to 15 minutes (larger cookies), or 11 to 13 minutes (smaller cookies)
Ingredients: (courtesy of Alton Brown, Food Network)
- 9 1/2 ounces flour (about 2 1/4 cups)
- 1 1/2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground clove
- 1/2 teaspoon kosher salt
- 7 ounces dark brown sugar (about 1 cup, packed)
- 5 ounces unsalted butter, room temperature (about 1 1/4 sticks, or 10 tablespoons)
- 3 ounces molasses, by weight (about 1/4 cup)
- 1 large egg, room temperature
- 2 teaspoons finely grated fresh ginger root
- 4 ounce finely chopped candied (crystalized) ginger
Whisk together the flour, baking soda, ground ginger, cardamom, clove and salt.
Beat together the brown sugar and butter for 1 to 2 minutes, or until the mixture is fluffy. Add molasses, egg and fresh ginger and beat on medium for 1 minute. Add the candied ginger and stir with a rubber spatula. Slowly add the flour mixture to the butter mixture and stir until well combined.
Drop cookies by rounded spoonfuls onto a greased cookie sheet. Bake on the middle rack of the oven for 11 or 12 minutes for slightly chewy cookies or 13 or 15 minutes for more crisp cookies.
Remove from the oven and allow the cookies to cool on the sheet pan for 30 seconds.
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