TRIPLE-GINGER COOKIES

Bon Appetit is a dependable source for good recipes, and this ginger cookie is quite good. Crispy edges, soft chewy insides and bursting with spicy ginger flavor, it will have you coming back for seconds….and thirds….and more. A combo of ground, crystallized and fresh ginger, along with brown sugar, molasses, cinnamon and cloves produces the intense flavor and pleasing texture of this outstanding cookie. Full disclosure: You’re going to have to be a real ginger lover to appreciate this cookie, because ginger is the dominant flavor here, and it’s strong.

The recipe calls for two kinds of brown sugar: golden and dark. I only had light brown sugar in my pantry, and that’s what I used, without detriment. If ginger is your thing, then this is your cookie.

Triple-Ginger Cookies Source: Bon Appetit Magazine, December 2009 Rating: 8 out of 10 PRINTABLE RECIPE

INGREDIENTS: 2-1/2 cups all-purpose flour 1/3 cup minced crystallized ginger 1 tsp. baking soda 1/4 tsp. salt 3/4 cup (1-1/2 sticks) unsalted butter, room temperature 1/2 cup (packed) golden brown sugar 1/2 cup (packed) dark brown sugar 1 large egg, room temperature 1/4 cup light (mild-flavored) molasses 1-1/2 tsp. finely grated fresh peeled ginger 1-1/2 tsp. ground ginger 1 tsp. ground cinnamon 1/2 tsp. ground cloves approx. 1/3 cup sugar for rolling Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350F. Line 2 baking sheets with parchment paper. Whisk flour, crystallized ginger, baking soda and 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 sugar in small bowl. Measure 1 Tbsp. dough. Roll into ball between palms of wet hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 2-1/2 to 3” apart to allow for spreading. Bake cookies until surfaces crack but cookies are soft in center, about 13 minutes. (Use a toothpick test to ensure cookies are set -- toothpick should have some dough on it.) Cool completely on baking pans set on wire rack before removing. Yield: about 40 (3") cookies.