Triple Ginger Cookies
These delicious ginger cookies are an annual East Village Holiday Promenade tradition. Unlike a traditional ginger snap, these cookies are soft and melt in your mouth. We bet you can’t only eat one!
Triple Ginger Cookies
America
Cookies & Bars
Ingredients
- 2 1/2 C. All-Purpose Flour
- 1/3 C. Ginger, Crystallized Diced
- 2 tsp. Baking Soda
- 3/4 C. (1 1/2 Sticks) Unsalted Butter, Room Temperature
- 1/2 C. Light Brown Sugar, Packed
- 1/2 C. Dark Brown Sugar, Packed
- 1 Large Egg, Room Temperature
- 1/4 C. Light (Mild-Flavored) Molasses
- 1 1/2 tsp. Fresh Peeled Ginger, Finely Grated
- 1 1/2 tsp. Ginger, Powder
- 1 tsp. Cinnamon, Korintje Ground
- 1/2 tsp. Cloves, Ground
- 1/3 C. (Approximate) Granulated Sugar
Directions
Position one rack in top third and one rack in bottom third of oven, then preheat to 350°F.
Line two baking sheets with parchment paper.
Whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl. Set aside.
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 from step 3 in two parts, beating on low speed just enough to blend it in after adding each part.
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 10 to 12 minutes. Cool completely on sheets on rack.