November 9, 2014
Triple Ginger Cookies
While it’s perfectly fine to roll these cookies in granulated sugar, it’s worth seeking out coarse sugar for its addictive crunch.
Yield: Makes 30
- In medium bowl, sift flour and baking soda. Stir in spices and salt.
- With electric mixer, beat butter, brown sugar and ginger until smooth. Reduce speed to low. Add egg, then molasses. Add dry ingredients until combined.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Form 2 tbsp portions of dough into balls. Roll balls in crystallized ginger and then in turbinado sugar. Place 3″ apart on trays. Flatten with bottom of glass to form 2″ discs. Bake until lightly browned, 12 to 14 minutes.