Triple Ginger Cookies

I love ginger, so when I saw a recipe for Triple Ginger Cookies in Bon Appetit Magazine, I knew I had to make it.  These cookies are similar to a molasses cookie, but include three types of ginger: ground ginger, fresh ginger, and crystallized ginger (I used dehydraded sweetened ginger found at a Chinese grocery store).  The flavor was delightful and not too intense; the texture was just how I like it: firm edges, soft and chewey in the center.  If you like a spicy ginger cookie, I would increase the amount of crystallized ginger.  My husband loved these cookies.  He is carefully rationing them so that he can have one in his lunch each day.

Triple Ginger Cookies (courtesy of Bon Appetit)

INGREDIENTS


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

PREPARATION

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes. Gradually beat in both brown sugars. Beat on medium-high speed until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend. Add flour mixture in 2 additions, beating on low speed just to blend between additions.

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

Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center.  The recipe suggested baking cookies for 15 minutes; however, I only left mine in for 13 minutes.  I prefer a softer cookie.