A few weeks ago I made a batch of vegan gingerbread biscotti. Believe it or not, it still tastes fresh (if not tooth-breakingly hard), but I’m down to my last two pieces and felt the need to make something else to satisfy ginger cravings. these triple ginger cookies did the trick.
Unlike the hard gingerbread biscotti, these were crisp and light like gingersnaps. And despite having 3 kinds of ginger (powdered, fresh and candied), they weren’t terribly gingery unless I happened to bite into a piece with a hunk of candied ginger in it. While these weren’t quite as robust as the gingerbread biscotti, they were very good and had the nice crackly appearance you expect from ginger cookies.
The original recipe for Triple Ginger Cookies from Bon Appetit makes 60 but I halved it and made 30. Also, if you’re using the original recipe make sure to read carefully. They leave the salt out of the ingredient list but mention it in the directions.
Triple Ginger Cookies
- Triple Ginger Cookies Half Batch
- 1 cup all purpose flour 4.5 oz
- 1 teaspoon baking soda
- 3/4 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 scant teaspoon salt**
- 1/2 cup sugar
- 6 tablespoons solid vegetable shortening preferably non-hydrogenated
- 2 tablespoons mild-flavored light molasses
- 2 tablespoons lightly beaten egg
- 1 teaspoons minced peeled fresh ginger
- 2 tablespoons chopped crystallized ginger
- Turbinado sugar for rolling
- Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment. Whisk first 6 ingredients in medium bowl. Using electric mixer, beat sugar and shortening in large bowl until fluffy. Beat in molasses, egg, and fresh ginger. Stir in crystallized ginger, then dry ingredients.
- Fill small shallow bowl with raw sugar. Using moist hands, shape 1 teaspoonful dough into ball; roll in raw sugar. Place on prepared sheet. Repeat with remaining dough, spacing cookies 2 inches apart. Bake cookies until golden and dry-looking, about 15 minutes. Cool on sheets.