Triple-Ginger Cookies Friday, November 18, 2011


2 1/2 cups all purpose flour
1/3 cup minced crystallized ginger
2 tsp baking soda
1/4 tsp salt
3/4 cup (1 1/2 sticks) butter, room temperature
1 cup brown sugar, packed
1 large egg, room temperature
1/4 cup molasses
1 1/2 tsp finely grated fresh peeled ginger
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/3 cup sugar (approx)


Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350 deg. Line 2 baking sheets with parchment paper. Whisk flour, crystallized ginger, baking soda, and salt in medium bowl. Using electric mixer, beat butter 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, and cinnamon. 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. Roll about 1 TBSP dough 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 on sheets on rack before removing to a rack to cool completely. Cookies should be stored in airtight containers at room temperature.


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