24 May 2015

Triple-Ginger Cookies

Triple-Ginger Cookies
makes about 40

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
1 large egg, room temperature
1/4 cup blackstrap molasses
1/2 tablespoon fresh ginger, finely grated
1/2 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
11-12 ounces (2-1/2 cups) all-purpose flour
1/3 cup crystallized ginger, minced
2 teaspoons baking soda
1/4 teaspoon salt
about 1/3 cup white sugar

1. Position a rack in top third and a rack in bottom third of oven; preheat to 350°F.

2. Line 2-3 baking sheets with parchment paper.

3. In a large mixing bowl, cream together the butter and brown sugar

4. Mix in egg, molasses and fresh & crystallized gingers

5. On top of the wet ingredients (or in separate bowl), whisk together flour, baking soda, salt and ground spices

6. Blend wet and dry ingredients

7. Put the white sugar in a small bowl

8. Measure out 1 tablespoon of dough at a time, roll between palms, roll in sugar, place 1-1/2 to 2 inches apart on the lined cookie sheets

9. Bake about 15 minutes, or until cookies look crackly, but are still slightly soft in the center

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