Triple Ginger Cookies

I love ginger so much, I literally eat it raw. I put in tea…in fact I make my own tea with it – freshly grated ginger, a little honey, lemon and cayenne pepper. A little weird, but good. I also put it in a lot of my stirfrys, curry dishes and dressings. But lately I’ve been finding myself skipping scones when I purchase espresso drinks, and instead going for a ginger cookie. In the past couple weeks I’ve become quite picky with my ginger cookies, even though this new habit has only been going on a short time. But I’m not going to make any apologies, I absolutely know what I like! A good ginger cookie should be chewy, have a coating of granulated sugar, have tiny bits of crystallized ginger, have a VERY strong ginger flavor, and for whatever reason, they should be on the darker side (in my humble opinion).

Of course it was just a matter of time before I started experimenting with recipes. I was going to start with my own creation but I came across Ina Garten’s recipe for Ultimate Ginger Cookies and I was curious because it doesn’t include butter – just a little oil. So below you’ll find her recipe with just one alteration: I added about a tablespoon of fresh ginger. So that’s why I changed the name, because these cookies include fresh, crystallized and ground ginger!

Not everyone loves ginger, but if you do and if you are a ginger cookie fan, you will really enjoy these. They are chewy and light at the same time, and very gingery!

I’ve copied Ina’s instructions below because they’re very clear and wanted it to be as simple for you as it was for me.

Enjoy!

Triple Ginger Cookies

Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulfured molasses
1 extra-large egg, at room temperature
1 1/4 cups chopped crystallized ginger (6 ounces)
Granulated sugar, for rolling the cookies

Garlic Girl’s Optional Addition: 1 tablespoon freshly grated ginger

Preparation

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses (my note: this is where I added the fresh ginger) on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

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