Chewy Triple Ginger Cookies

By carvalhohm

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon allspice
• 1/8 teaspoon ground cloves
• 1/2 cup butter or margarine, softened
• 1 cup packed light brown sugar
• 2 tablespoons light molasses
• 1 tablespoon grated gingerroot
• 1 egg
• 2 tablespoons finely chopped crystallized ginger
• 2 tablespoons granulated sugar

Details

Servings 48
Cooking time 180mins
Adapted from bettycrocker.com

Preparation

Step 1

1 In medium bowl, stir together flour, ground ginger, cinnamon, baking soda, allspice and cloves; set aside. In large bowl, beat butter and brown sugar on medium speed 3 minutes or until light and fluffy. Add molasses, gingerroot and egg; beat on low speed until blended. Add flour mixture; beat until soft dough forms.

2 Divide dough in half; shape each half into 12-inch log. Cover and refrigerate 2 hours or freeze 30 minutes until firm.

3 Heat oven to 350°F. In small cup, combine crystallized ginger and granulated sugar; set aside. Cut logs into 1/2-inch slices. Onto ungreased cookie sheets, place slices 1 1/2-inches apart. Sprinkle with ginger-sugar mixture, pressing lightly into dough.

4 Bake 8 to 10 minutes or until puffed and light brown on bottom. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.

Chopping crystallized ginger with granulated sugar prevents it from clumping or sticking to knife.

If desired, roll dough logs into granulated sugar before chilling and slicing.

1 Cookie Calories60 ( Calories from Fat20), % Daily Value Total Fat2g2% (Saturated Fat1 1/2g,1 1/2% Trans Fat0g0% ), Cholesterol10mg10%; Sodium30mg30%; Total Carbohydrate10g10% (Dietary Fiber0g0% Sugars5g5% ), Protein0g0%