Triple the Ginger Cookies

SUBMITTED BY: Laria Tabul PHOTO BY: Allrecipes

"These are a real pain in the butt to make, but they are worth it. The best ginger cookies I have ever eaten."

PREP TIME	15 Min
COOK TIME	20 Min
READY IN	2 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 3 dozen

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INGREDIENTS

3/4 cup butter
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 tablespoons minced fresh ginger root
1/2 cup chopped crystallized ginger

READ REVIEWS (89)

DIRECTIONS

In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

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REVIEWS

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Reviewed on Dec. 22, 2003 by LEMIT88

These are fantastic!!! To make chopping the crystallized ginger easier, I used my mini prep food processor--did a beautiful job in just a fraction of the time. Will make again and again.

14 users found this review helpful

Reviewed on Dec. 22, 2003 by DEBBILET

I hate to cast a negative vote among all the five-star ratings, but I thought the crystallized ginger in this recipe was too much! I like ginger, but biting into a small chunk of crystallized ginger gives the kind of hot sensation you get from eating Thai food--not exactly what I'm looking for in a cookie. Homemade treats usually disappear quickly at my office, but I couldn't find any takers for these overwhelming cookies. If I were to make these again, I'd definitely omit the crystallized ginger.

14 users found this review helpful

Reviewed on Apr. 2, 2006 by MIIST

Thanks for this delicious recipe - it was exactly what I wanted in a ginger cookie. If you keep your ginger root frozen, you can grate it quickly without peeling it because the skin falls to the side as you grate. I reduced the baking powder to 1 1/2 tsp. to keep the saltiness down. If you like to add other spices to these cookies, you should try cardamom or five-spice powder.

10 users found this review helpful

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