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Triple Ginger Snaps
Chewy ginger snap cookies with a delicious triple boost of ginger!
Ingredients
- 2 1/2 cups flour
- 1/3 cup minced crystallized ginger
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, at room temperature
- 1 cup brown sugar
- 1 large egg, at room temperature
- 1/4 cup plus 1 tablespoon mild molasses
- 1 1/2 teaspoons finely grated fresh peeled ginger
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- Sugar for rolling
Instructions
- Preheat oven to 350º. Line baking sheets with parchment paper. Whisk flour, crystallized ginger, baking soda and salt; set aside. With electric mixer, beat butter till light, then add brown sugar and beat till creamy.Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Mix to blend. Add flour mixture and beat on low just till incorporated.
- Pour some sugar into a shallow bowl. Scoop out rounded tablespoonfuls of dough and roll into balls between hands. Roll in sugar to coat, then place on baking sheet. Repeat with the rest of the dough placing about 2 inches apart.
- Bake cookies until surfaces crack and cookies are set around edges but still slightly soft in center, about 15 minutes. Cool for 5 minutes on cookie sheets then remove to cooling rack to finish cooling.
