Triple the Ginger Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup packed brown sugar
- ¾ cup unsalted butter, softened
- ¼ cup molasses
- 1 large egg
- ½ cup chopped crystallized ginger
- 1 ½ tablespoons minced fresh ginger root
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Instructions
- Whisk flour, ginger, baking soda, and salt together in a bowl.
- Beat brown sugar and butter in a large bowl with an electric mixer until smooth and creamy. Mix in egg and molasses. Gradually stir in flour mixture with a wooden spoon. Stir in crystallized and fresh ginger. Cover and refrigerate for at least 2 hours, or overnight.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Roll chilled dough into 1-inch balls and place about 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until lightly browned, about 10 minutes. Remove from the oven and transfer to wire racks to cool.
Source
Original recipe: View Original