Triple Ginger Cookies

By stancec44

A combination of ground, crystallized and fresh ginger gives these soft, chewy cookies their intense flavor.

Ingredients

• 2 1/2 c. flour
• 1/3 c. minced crystallized ginger
• 2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 c. (1 1/2 sticks) unsalted butter, room temperature
• 1/2 c. (packed) golden brown sugar
• 1/2 c. (packed) dark brown sugar
• 1 lg. egg, room temp.
• 1/4 light molasses
• 1 1/2 tsp. finely grated fresh peeled ginger
• 1 1/2 tsp. ground ginger
• 1 tsp. cinnamon
• 1/2 tsp. ground cloves
• 1/3 c. (about) sugar

Details

Servings 40

Preparation

Step 1

Position 1 rack in to third and 1 rack in bottom third of oven: preheat to 350. Line 2 baking sheets with parchment paper.

Whisk flour, rystallized ginger, baking soda and 1/4 tsp. salt in med. bowl. using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes. Gradually beat in both brown sugars. Beat on med-high until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon and cloves. Beat to blend. Add flour mix in 2 additions, beating on low speed just to blend between additions.

Place1/3 c. sugar in small bowl. Measure 1 Tbsp. dough and roll between palms, then roll in sugar in bowl to coat; Place on baking sheet. Repeat with remaining dough, spacing apart 1 1/2 to 2" 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.

COOKIES CAN BE MADE UP TO 4 DAYS AHEAD. STORE IN AIRTIGHT CONTAINERS AT ROOM TEMPERATURE.