Ladies and Gentlemen…It’s CHRISTMAS COOKIE TIME!
This past weekend, I baked 3 batches! Linzer Stars (Yum!), my mother-in-law’s butterballs (Amazing!), and these supremely addictive triple ginger cookies. I’m on full speed ahead until December 25th. Don’t even try to stop this train, it’s running on a sugar rush!
I love ginger. I love ginger cookies. Problem is, I love soft, chewy cookies. I am not a gingersnap girl. The word “snap” and the work “cookie” do not belong together in my vocabulary. “Cookie” goes with words like, “ooey” and “gooey” and “soft.” Those are my kind of cookies. Scratch that, THIS is my kind of cookie.
These ginger cookies bake up puffy, just the right amount of crisp on the outside, and perfectly soft on the inside. Hence, the reference to addictive above.
The “triple ginger” part comes from powdered ginger, fresh ginger, and chopped candied ginger. The addition of the candied ginger is amazing! Not only do you get little lumps of ginger in the cookies, but when you bite into one it’s like winning the ginger burst lottery. Seriously, seriously good.
As my husband so wisely put it, “These cookies are super gingery, without being annoyingly gingery.” I love ginger, but even I admit that sometimes things labeled as ginger this or ginger that, try to smack you in the face with too-spicy-for-it’s-own-good ginger flavor. These cookies are packed with all the good ginger flavor and none of the bad. In short, they’re perfect. Make them now.
Triple Ginger Cookie Recipe
2 cups all-purpose flour
1/4 cup whole wheat
2 1/2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup (packed) dark brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 large egg
1/2 cup good molasses
2 teaspoons finely grated peeled ginger
2 teaspoons vanilla extract
1/2 cup finely chopped crystallized ginger
1 cup raw or sanding sugar
1. Preheat to 350°. Line baking sheets with parchment paper.
2. Whisk both flours, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar, shortening, and butter in a large bowl, scraping down sides halfway through beating, until light and fluffy, about 3 minutes. Reduce mixer speed to low.
3. Add egg, molasses, grated ginger, and vanilla; beat just to blend. Add flour mixture; beat on low speed just to blend. Mix in crystallized ginger (dough will be very soft and sticky).
4. Place raw sugar in a shallow bowl. Using a tablespoon measure, scoop out dough.
5. Using a second spoon, scoop dough from tablespoon measure into bowl with raw sugar; turn to coat well. Roll into ball. Transfer to prepared baking sheet. Repeat with half of remaining dough and sugar, spacing balls 1 1/2″ apart.
6. Bake cookies 10–12 minutes. Transfer cookies to wire racks and let cool. Keep unused dough chilled until baking.
7. Recipe adapted very slightly from Bon Appetit