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Triple-Ginger Cookies

Source: Fine Cooking - Issue No. 12
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Rating: 3.5   Reviews: 3 See Reviews
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Active Time:  15 Minutes
Total Time:  35 Minutes
  Yields about 4 1/2 dozen cookies
Ginger in three forms adds a warm zing to this variation on the traditional spice cookie.
5 1/2 oz. (11 tablespoons) unsalted butter, softened
1 cup molasses
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
2 tablespoons finely chopped crystallized ginger
2 tablespoons finely chopped fresh ginger
Confectioners' sugar for dusting (optional)
Triple-Ginger Cookies Recipe at
Cream the butter and molasses with a mixer or a wooden spoon until well blended. Add the sugar and mix until well blended. Add the egg and vanilla extract and beat until well incorporated. Sift together the flour, baking soda, and salt. Mix the ground, crystallized, and fresh ginger into the dry ingredients. Stir the dry mixture into the butter mixture in three batches until just blended.

Heat the oven to 350 degrees F. Roll the dough in 1 tablespoon chunks into 1-inch balls. Arrange the balls 1 inch apart on ungreased baking sheets. Bake until the cookies crack slightly on top but are still moist inside, about 13 minutes. Cool on racks; sprinkle with confectioners' sugar.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Yields about 4 1/2 dozen cookies
Calories: 84
Fat. Total: 3g
Protein: 1g
Carbohydrates, Total: 14g
Sodium: 49mg
% Cal. from Fat: 32%
Cholesterol: 10mg
Spotlight Recipe Review See all 3 reviews »

Rating: 4
by: Jennie Reviewed: 12/16/2010
Good Cookie
This recipe for a good cookie can be elevated to great with a couple of changes - first, brown the butter being careful not to burn it before mixing with the molasses. Use dark brown sugar and roll the cookies in a combination of brown sugar and turbinado sugar before baking.
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