Triple Ginger Cookies
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1 cup + 3 tablespoons granulated sugar, divided
- 1/4 cup brown sugar
- 1 egg
- 1/4 cup chopped crystallized ginger
- 2 teaspoons grated fresh ginger
Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicone mat and set aside.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt. Add the butter, 1 cup granulated sugar and brown sugar to the bowl of a stand mixer and beat on medium speed until light and fluffy. Add the egg, beating until completely combined. Add the dry ingredients to the mixer, a little at a time, until just combined. Add the fresh and crystallized ginger and mix until combined.
Add 3 tablespoons of granulated sugar to a plate or small shallow bowl. Using a tablespoon-sized scoop, portion out the dough, roll into balls, and then roll in the sugar. Place the balls on the prepared baking sheet, at least an inch apart. Bake the cookies for 14 to 16 minutes, until the edges turn golden brown. Allow the cookies to cool completely on a cooling rack.
Nutritional data is unavailable
*These values are approximate. Per serving, based on a 2,000 Calorie diet.