Three-Ginger Cookies
A recipe adapted from The Silver Palate Good Times Cookbook.
Servings 36
Cost 5
Ingredients
- 2 ¼ cups all-purpose flour, spoon lightly into cup or weigh (280 grams)
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature (170 grams)
- 1 cup very tightly packed dark brown sugar (210 grams)
- ¼ cup mild molasses (75 grams)
- 1 large egg
- 2 teaspoons ground ginger
- 1 ½ tablespoons finely chopped fresh ginger or well drained from jar
- ½ cup finely chopped crystallized ginger
Instructions
- Mix together flour, baking soda, salt and ground ginger. Set aside.
- Using an electric mixer, beat butter and sugar in large bowl until well blended, scraping sides of bowl often.
- Add egg and molasses and beat until blended, then stir in the dry ingredients (flour mixture).
- Stir in the chopped ginger and crystalized ginger.
- Cover bowl and chill for 2 hours or overnight. If you want, you can portion the 36 to 40 cookie balls ahead of time, arrange on a tray and cover before chilling.
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
- Shape dough into 1 inch balls and arrange 2 inches apart on ungreased baking sheets. Bake one sheet at a time for 10 minutes or until cookies are browned.
- Remove from oven and transfer cookies to a wire rack.
