Welcome to Day 6 of Jersey Bites’ 12 Days of Cookies! Today’s recipe is for Triple-Ginger Cookies from Deanna Quinones.
This is an easy recipe that yields a lot of delicious cookies. Note that the dough needs to chill for one hour before baking.
2¼ cups flour (all-purpose white or ½ white and ½ whole wheat)
1 tsp baking soda
½ tsp salt
2 tbsp grated fresh ginger
2 tbsp crystallized ginger, chopped
¾ cup butter, softened
1 cup brown sugar
¼ cup molasses
1 cup white sugar
1 tbsp powdered ginger (or more, to taste)
1. In a large mixing bowl, combine flour, baking soda, and salt. In a separate bowl, beat fresh and crystallized ginger, butter, and brown sugar until light and fluffy. Beat in molasses and egg.
2. Gently fold in flour mixture until just combined. Chill for 1 hour.
3. Preheat oven to 350°F.
4. Combine white sugar with powdered ginger in a small bowl.
5. Roll dough into 1½ inch balls, then roll them in the sugar mixture. Place 2 inches apart on ungreased baking sheets.
6. Bake until edges start to brown, about 15 minutes. Centers will be slightly soft.
7. Remove pans from oven and lightly sprinkle white sugar over hot cookies, if desired. Let stand on cookie sheets one minute and remove to racks to cool completely.
Deanna Quinones is the Jersey Bites Regional Editor for Morris County. A freelance writer, blogger, and unrepentant chocolate addict, Deanna spent 20 years in the San Francisco Bay Area where life was good and the burritos even better. She recently returned to the Garden State and now resides in Morristown, where she and her Texas-born/Jersey-raised/California-found husband are raising two wild and wonderful kids. An experienced book marketer, award-winning greeting card writer, and entertainment writing dabbler, Deanna can be reached at firstname.lastname@example.org. (photo credit Pete Genovese/The Star-Ledger)