As much as I love the mouth tingling bite of fresh ginger, I don’t utilize it nearly enough. I don’t know why, it’s not at all difficult to find – the Fresh and Easy market right down the street always has an ample supply.
But last week, I was inspired to try a new recipe of ginger scallion noodles (which surprise, called for fresh ginger!) and I found myself with an extra knob that I wasn’t quite sure what to do with.
Clearly, I found a use for it 🙂
Triple Ginger Cookies – adapted from Bon Appetit
- 2 1/2 cups all purpose flour
- 1/3 cup minced crystallized ginger
- 2 tsp baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup (packed) golden brown sugar
- 1 large egg, room temperature
- 1/4 cup light (mild-flavored) molasses
- 1 1/2 tsp finely grated fresh peeled ginger
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/3 cup (about) sugar
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.