Wanting to take something to friends who had invited us over for dinner, I grabbed the December issue of Bon Appetit and decided to make these cookies that contain ground ginger, fresh ginger and crystallized ginger. They’re easy to make, requiring only that you make small balls and roll them in granulated sugar before baking. When they bake they get that wonderful crackly edge, yet the interior remains soft. Even when they’ve cooled, they’re still soft in the center. Yummy. Obviously, you need to like ginger. These are good. And since they were in a holiday issue, I’d say they’d be perfection for Christmas. Our friends insisted that I not bring something to help with dinner, so these made a very nice little gift.
But they’re wonderful also in February on a cold, rainy afternoon with a nice pot of tea.
Triple-Ginger Cookies
Recipe By: Recipe by Dede Wilson, Bon Appetit
Serving Size: 40
2 1/2 cups all-purpose flour
1/3 cup crystallized ginger — minced fine
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup unsalted butter — (1 1/2 sticks) room temperature
1/2 cup light brown sugar — (packed)
1/2 cup dark brown sugar — (packed)
1 large egg — room temperature
1/4 cup light molasses — (mild-flavored type)
1 1/2 teaspoons fresh ginger — peeled, finely grated
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup sugar — (about)
1. 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, baking soda, and 1/4 teaspoon salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes.
2. 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.
3. Add flour mixture in 2 additions, beating on low speed just to blend between additions.
4. 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.
5. 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.
6. DO AHEAD: Cookies can be made up to 4 days ahead. Store in airtight containers at room temperature
Per Serving: 95 Calories; 4g Fat (34.2% calories from fat); 1g Protein; 15g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 82mg Sodium.
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A year ago: Easy Breakfast Pineapple Biscuits (easy)
Two years ago: Irish Soda Bread




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