Ingredients: |
Ingredients: 2 1/2 c. all purpose flour
1/2 c. minced crystallized ginger
2 t.. baking soda
1/4 t. salt
3/4 c. (1 1/2 sticks) unsalted butter, room temp.
1/2 c. (packed) golden brown sugar
1/2 c. (packed) dark brown sugar
1 large egg, room temp.
1/4 c. light (mild-flavored) molasses
1 1/2 t. finely grated, fresh peeled ginger
1 1/2 t.. ground ginger
1 t. ground cinnamon
1/2 t. ground cloves
1/3 c.(about) raw cane sugar
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Directions: |
Directions:Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350 F.
Line two baking sheets with parchment paper.
Whisk flour, crystallized ginger, baking soda, and 1/4 tsp. 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 raw cane sugar in small bowl.
Measure 1 T. 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. |
This recipe for Triple Ginger Cookies is from