Now This Is A Ginger Cookie!
This simple ginger cookie recipe uses fresh, powdered, and crystallized ginger. The fresh and powdered gingers give it a deep, rich flavor, and the crystallized ginger gives it a real kick. The recipe was adapted from My Ginger Cookies recipe on Alice Medrich’s website. While some ginger cookies are thin and crispy, this one is better described as chewy.
2 cups (9oz) all purpose flour
2 tsp baking soda
1.5 tsp ground cinnamon
2 tsp ground ginger
1/4 tsp allspice
1/4 tsp salt
8 Tbl (1 stick) unsalted butter, melted and warm
1/4 cup molasses (not Blackstrap)
1/2 cup (3.5oz) sugar
1/3 cup (2.3oz) packed brown sugar
2 Tbl finely minced fresh ginger
1 large egg
3/4 cup (4oz) crystallized ginger, cut into 1/4″ dice
extra sugar for rolling
- Preheat oven to 350° F.
- Combine flour, baking soda, cinnamon, ground ginger, allspice, and salt in a bowl.
- Mix with a whisk.
- Combine the warm butter, molasses, sugars, fresh ginger, and egg in a separate, larger bowl.
- Mix thoroughly.
- Add the flour mixture and crystallized ginger.
- Stir until incorporated.
- Form the dough in 1″ balls (.5oz each).
- Roll the balls in sugar.
- Place them 2″ apart on an ungreased cookie sheet.
- Bake 10-12 minutes, until the cookies puff up, crack, and then begin to deflate in the oven.
Makes 56 2+” cookies.
Approximately 57 calories per cookie.
2 thoughts on “Triple Ginger Crackle Cookies”
Are these guys chewy? Crisp? I’m hoping for chewy….
Definitely more chewy than crisp, but it depends on exactly how long you bake them.