Triple-Ginger Cookies

  • 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

Preheat the oven to 350°F.

Whisk the flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in a medium bowl. Using an electric mixer, beat the butter in a large bowl until it's creamy and light, about 2 minutes. Gradually beat in both brown sugars. Beat on medium-high speed until creamy, about 3 minutes. Add the egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend. Add the flour mixture in 2 additions, beating on low speed just to blend between additions.

Place 1/3 cup of sugar in a small bowl. Roll one teaspoon of dough into ball between palms of your hands, then roll it in the sugar in the bowl to coat; place it on the baking sheet. Repeat with the remaining cookie dough, spacing the cookies 1 1/2 to 2 inches apart.

Bake the cookies until the surfaces crack and the cookies are firm around the edges but still slightly soft in the center, about 15 minutes. Cool completely on a cooling rack.

  • Yields: About 3 dozen cookies
  • Preparation Time: 1 hour
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