Triple Ginger Cookies

Triple ginger cookies combine ground, fresh, and crystallized ginger with light molasses, then roll in raw sugar before a 15-minute bake.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 15

Cooling Time 15

Total Time 55

Servings cookies

Calories 58

Equipment

1 Chef's Knife for mincing fresh ginger root and chopping crystallized ginger
1 Cutting Board for preparing both chopped gingers
1 Electric Hand Mixer for beating the shortening mixture
1 Large Stainless Steel Mixing Bowl for the wet cookie dough
1 set Measuring Cups and Spoons for the flour, spices, sweeteners, and gingers
1 Medium Stainless Steel Mixing Bowl for combining the dry ingredients
1 Oven for baking at 350°F
2 sheet liners Parchment Paper for lining both rimmed baking sheets
2 Rimmed Baking Sheets for spacing and cooling the sugar-coated rounds
1 Silicone Spatula for folding in the crystallized ginger and dry mixture
1 Small Shallow Bowl for the raw sugar coating
1 Whisk for blending the dry ingredients evenly

Ingredients

Dry Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt

Cookie Dough and Coating

1 cup white granulated sugar
¾ cup solid vegetable shortening
¼ cup mild light molasses
1 large egg
2 teaspoons fresh ginger root peeled and minced
¼ cup crystallized ginger chopped
raw sugar as needed for rolling

Instructions

Mix the Dough

Preheat the oven to 350°F. Line two rimmed baking sheets with parchment paper.
Whisk the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt in a medium stainless steel mixing bowl until evenly blended.
2 cups all-purpose flour, 2 teaspoons baking soda, 1 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon salt
Beat the white granulated sugar and solid vegetable shortening in a large stainless steel mixing bowl until fluffy.
1 cup white granulated sugar, 3/4 cup solid vegetable shortening
Beat in the mild light molasses, egg, and minced fresh ginger root. Fold in the chopped crystallized ginger, followed by the dry mixture, just until no floury pockets remain.
1/4 cup mild light molasses, 1 large egg, 2 teaspoons fresh ginger root, 1/4 cup crystallized ginger

Shape and Bake

Place raw sugar in a small shallow bowl. With lightly moistened hands, form about 1 teaspoon dough at a time into a ball, roll it in the raw sugar, and place it on a lined sheet with 2 inches between cookies.
raw sugar
Bake for about 15 minutes, until the cookies look golden and dry on top. Let them cool on the baking sheets so their centers can settle.

Notes

Use the fixed 2 cups flour from the printed formula; the handwritten “more flour” note has no amount and is not incorporated. Use raw sugar as needed for rolling, space the cookies 2 inches apart, and let them cool on their sheets.

Nutrition