Chewy Triple Ginger Cookies

This holiday season, I decided to take part in The Great Food Blogger Cookie Swap.  I thought it would be a fun way for me to get into the holiday spirit and try some new, yummy cookies.  It was pretty awesome, I have to say.  I had fun baking and eating many, many cookies.  It was great to try some varieties from other bakers…especially since it opens your mind to trying new things.  I’ll definitely make this a yearly tradition!
I made 3 different kinds of cookies, and these were by far the best.  We made them last year and they were just as awesome as I remember.  They are chewy and spicy and really taste festive.  They are pretty easy to make…the only time consuming part is rolling the dough in the sanding sugar.  You should totally make these for your holiday gatherings this year!

packed up and ready to go!

you will need:
2¼ cups all-purpose flour
2½ teaspoons ground ginger
1½ teaspoons baking soda
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¾ cup packed dark brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 large egg
½ cup molasses
2 teaspoons finely grated peeled fresh ginger
1 teaspoon vanilla extract
½ cup finely chopped crystallized ginger
1 cup sanding sugar

Arrange racks in lower and upper thirds of your oven and preheat to 350°F.  Line 2 baking sheets with parchment paper.  Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt and pepper in a medium bowl.

Beat brown sugar and butter in a large bowl, scraping the sides as necessary, until light and fluffy – about 3 minutes.  Reduce mixer speed to low.  Add egg, molasses, grated ginger and vanilla.  Beat just to blend.  Add flour mixture and beat on low speed until everything just comes together.  Mix in crystallized ginger.  The dough will be very soft and sticky.

Place raw sugar in a shallow bowl.  Using a tablespoon, scoop out dough.  Coat with sugar and roll into a ball with your hands.  Transfer to a prepared baking sheet and space dough balls 1½ inches apart.  Bake cookies, rotating sheets half way through, until edges are firm and centers appear cricket, about 10-12 minutes.  Transfer to wire racks and let cool.

makes: approximately 2½ dozen
time: 20 minutes prep + baking/cooling time
from: Bon Appetit Magazine – December 2011

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One Comment

  1. Posted December 14, 2012 at 11:11 pm | Permalink

    love that you did this this year!

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