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Triple-Ginger Cookies




Source of Recipe


Source: Fine Cooking - Issue No. 12


List of Ingredients




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)



Recipe



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