Triple-Ginger Cookies
A combination of ground, crystallized, and fresh ginger gives these soft, chewy cookies their intense flavor.
2 1/2 cups all purpose flour
1/3 cup minced crystallized ginger
2 teaspoons baking soda
1/4 teaspoon 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 teaspoons finely grated fresh peeled ginger
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup (about) sugar
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F.
- Line 2 baking sheets with parchment paper.
- Whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon 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 tablespoon dough.
- Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart.
- Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes.
- Cool completely on sheets on rack.
DO AHEAD: Cookies can be made up to 4 days ahead. Store in airtight containers at room temperature.
Per serving (1 cookie): 93.2 kcal calories, % calories from fat, 3.5 g fat, 2.1 g saturated fat, 14.3 mg cholesterol, 14.8 g carbohydrates, 0.2 g dietary fiber 9.1 g total sugars, 14.6 g net carbohydrates, 0.9 g protein