These cookies are so yummy. The combination of the ground ginger along with the freshly grated ginger makes their flavor really special, but I love the extra kick the crystalized ginger gives you. They’re thin yet chewy and their crispy texture makes them perfect with tea. To be honest I love them in the warmer weather with an iced tea … or on a crisp fall day like today with some nice hot Jasmine Tea.
Triple Ginger Cookies (makes about 3 dozen cookies)
2 & 1/3 cup A.P. Four
2 tsp Baking Soda
2 tsp ground Ginger
1 tsp Cinnamon
1 tsp Cardamom
¾ tsp Sea Salt
1 cup Butter (room temperature)
1/2 cup Sugar
1 cup Brown Sugar
1 tsp Ginger Root (freshly grated)
1 tsp Vanilla Extract
1/3 cup Dark Molasses
Scant ½ cup Crystalized Ginger (finely chopped)
Cinnamon Sugar for sprinkling
First, pre-heat your oven to 350 degrees. In a bowl combine your first six ingredients and set aside. In the bowl of a mixer add your butter, two sugars, and grated ginger and cream them together until fluffy. To your butter mixture, add the egg and vanilla extract and combine well. Be sure to scrape down the bowl so that all is well mixed together and even. Add your molasses and incorporate evenly.
Next, slowly add your dry ingredients (first six ingredients) and mix until all is combined. Please do not over mix! Once together, fold in your crystalized ginger so that it is mixed fairly throughout the batter. If needed, line your baking sheets with parchment before dropping cookies onto them.
Finally, drop your cookie dough by the tablespoon full onto your sheet pans, shape if needed (rounded) and press down lightly on them so they are not domed shaped. These cookies do spread, so be sure they are at least two inches apart from one another. Sprinkle with Cinnamon Sugar and bake for 7 minutes. Rotate and bake for another 5 – 6 minutes more. They will be slightly poofed, but once out of the oven will slightly deflate and become thin.
Notes: I always keep a few mixed sugars in my cabinet, with Cinnomon Sugar one of them. In a jar I place about about one cup of sugar to 1 & 1/2 tsp of ground cinnomon. It is the same topping I use for Snickerdoodles, sometimes on the crust of Tarts or Pies, and even on French Toast.