This cookie packs an explosive amount of ginger. It includes ground ginger, fresh ginger, and crystallized ginger in addition to molasses and some other spices. It is so much ginger that I’d really only recommend them to true ginger lovers.
The two improvements in this recipe are similar to many of the other cookies I baked this year. First, I would scoop smaller balls because I think the cookies were too large, especially given the intense flavor. Second, I would chill the dough after rolling in sugar since the balls definitely warmed closer to room temperature during that process.
My dad is a big fan of ginger, but we both agreed that you really have to like ginger to enjoy this cookie. Beware… know your audience!
TRIPLE GINGER COOKIES
Based on this recipe.
2 1/4 cups (285 g) all-purpose flour
2 tsp. baking soda
2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. salt
8 tbsp. unsalted butter, melted and just warm
1/4 cup (85 g) molasses (not blackstrap)
1/2 cup (100 g) granulated sugar
1/3 cup (66 g) light brown sugar
2 tbsp. fresh ginger, finely minced
1 large egg, room temperature
3/4 cup crystallized ginger, cut into 1/4″ dice
1/2 cup (100 g) Demerara sugar, for rolling
- In a medium bowl, whisk together flour, baking soda, spices, and salt. Set aside.
- In a large bowl, mix the butter, molasses, sugars, ginger, and egg thoroughly.
- Add the flour mixture and ginger chips, stirring until combined.
- Scoop 1.5 tablespoon of dough onto parchment-lined baking pan. Wrap pan tightly with plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 350 degrees. Position racks to upper and lower thirds of oven, and line two baking sheets with parchment/silicone mats.
- Roll the dough balls in the Demerara sugar and place 2″ apart on baking sheets.
- Bake 10-12 minutes, or until puffed up and cracked on the surface. Cookies should just be beginning to deflate. Remove from oven and let cool on the pans for 5 minutes before transferring to a wire rack to cool completely.