Cookies

Triple Ginger Cookies

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.

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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
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, and baking soda in medium bowl. Using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes. Gradually beat in brown sugar. 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.

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