triple ginger cookies

December 2, 2009

I love ginger! When I ran across this Triple Ginger Cookie Recipe in my December Bon Appétit, I could not hardly wait to try it. It has crystallized ginger, ground ginger, and fresh ginger, giving it a intense full, complex ginger flavor. Also, they are very soft and chewy – excellent warm, right out of the oven. I adapted the recipe a bit, using full flavor molasses instead of mild. Also, it suggested using a 1/2 cup of light brown sugar, and 1/2 cup of dark brown sugar. I just used 1 cup of the brown sugar I had on hand.

Triple Ginger Cookies

(adapted from Bon Appétit)

Makes about 40 cookies

  • 2 1/2 cups all purpose flour
  • 1/3 cup minced crystallized ginger
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup (packed)  brown sugar
  • 1 large egg, room temperature
  • 1/4 cup molasses (I used full flavored)
  • 1 1/2 teaspoons finely grated fresh peeled ginger
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/3 cup (about) sugar

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, beat butter in large bowl until creamy and light, about 2 minutes. Gradually beat in both brown sugars. Beat on medium-high 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 tablespoon 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 15 minutes. Cool completely on sheets on rack. DO AHEAD: Cookies can be made up to 4 days ahead. Store in airtight containers at room temperature.


One Response to “triple ginger cookies”

  1. Clarissa said

    Wow! Those look really yummy. I bet the smell while they were baking was delicious too! I love the smell of something baking!

    I make a similar cookie (Ginger Molasses Cookies) from a recipe given to me by Mama Lois. (you may remember her as one of your mom’s friends from Broken Arrow?) They are an absolute favorite of everyone and every single time I make them, I get requests for the recipe. I love to dip them in
    almond bark too, for a festive touch.

    Thanks for sharing, Abi!

    Love ya!

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