Triple Ginger Cookies
Ingredients
- 2 1/2 cups all-purpose flour (King Arthur Measure for Measure)
- 2 t baking soda
- 1/2 t salt
- 12 T unsalted butter (1 1/2 sticks)
- 1/2 t cinnamon
- 2 T ground ginger
- 1 1/4 cups dark brown sugar
- 1/4 cup molasses
- 3 T finely grated ginger (using rasp)
- 1 egg
- 1 egg yolk
- 1/3 crystallized ginger (finely chopped)
- Demerara sugar (for rolling)
Instructions
- Combine the dry ingredients - Whisk together the flour, baking soda, and salt. Set aside.
- Melt the butter and combine the wet ingredients - Melt the butter and cook, swirling gently, until the foaming subsides and the butter becomes a nutty, light-brown color. Let cool slightly. Pour the butter into a large bowl and whisk in the ginger and cinnamon. Add the egg and whisk to combine. Add the flour gradually, mixing until just combined. Mix in the crystallized ginger. Wrap in plastic wrap and refrigerate for an hour or two.
- Preheat the oven and form the cookies - Preheat the oven to 300°, convection bake setting. Shape the dough into 1-inch balls and roll in the sugar. Arrange them on two lined baking sheets, about an inch or two apart.
- Bake - Bake for 12 minutes and then rotate top to bottom, back to front. Bake for an additional 12 minutes. Transfer to a wire rack and allow to cool completely.
Notes
I use my stand mixer whenever possible, but I find it's better to whisk and mix this dough by hand. The dough becomes very stiff as you're adding the flour.