Chewy Triple Ginger Cookies
Ingredients
Dry Ingredients
-
2 ¼
cups
all-purpose flour
-
1
teaspoon
baking soda
-
2
teaspoons
ground cinnamon
-
½
teaspoon
ground cloves
-
½
teaspoon
ground nutmeg
-
½
teaspoon
ground cardamom
-
⅛
teaspoon
white pepper (optional)
-
1
teaspoon
ground ginger
-
¼
teaspoon
kosher salt
Wet Ingredients
-
1
cup
dark brown sugar
-
⅓
cup
butter or coconut oil
-
⅓
cup
molasses
-
1
extra-large
egg
-
1
tablespoon
fresh ginger, grated finely
-
1 ¼
cups
crystallized or candied ginger, chopped
For Rolling
-
as needed
Turbinado sugar
Instructions
- Preheat the oven to 350°F.
- Whisk together the dry ingredients in a medium bowl.
- In a large bowl, beat the brown sugar, butter, and molasses until creamy.
- Add the egg and mix until combined.
- Incorporate the grated ginger and candied ginger into the mixture.
- Gradually add the dry ingredients and mix until a firm dough forms.
- Shape the dough into balls or logs, then roll in turbinado sugar.
- Place on parchment-lined baking sheets and bake for 11-13 minutes.
- Let cool on the baking sheets for 5 minutes before transferring to wire racks.
Nutrition Facts (estimated)
Servings
24
Calories
125
Total fat
3.5g
Total carbohydrates
22.6g
Total protein
1.5g
Sodium
70.5mg
Cholesterol
7.8mg
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