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Triple-Ginger Cookies

  • 30minutes

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12
MineralsPotassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups all purpose flour

  2. 2 teaspoons baking soda

  3. 1 1/2 teaspoons ground ginger

  4. 1 teaspoon ground cinnamon

  5. 1/2 teaspoon ground cloves

  6. 1 cup sugar

  7. 3/4 cup solid vegetable shortening (preferably non-hydrogenated)

  8. 1/4 cup mild-flavored (light) molasses

  9. 1 large egg

  10. 2 teaspoons minced peeled fresh ginger

  11. 1/4 cup chopped crystallized ginger

  12. Raw sugar (for rolling)

  13. Ingredient info: Look for raw sugar (also called turbinado or demerara sugar) at most supermarkets and at natural foods stores.

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment. Whisk first 5 ingredients and 1/2 teaspoon salt in medium bowl. Using electric mixer, beat sugar and shortening in large bowl until fluffy. Beat in molasses, egg, and fresh ginger. Stir in crystallized ginger, then dry ingredients.

  2. Fill small shallow bowl with raw sugar. Using moist hands, shape 1 teaspoonful dough into ball; roll in raw sugar. Place on prepared sheet. Repeat with remaining dough, spacing cookies 2 inches apart.

  3. Bake cookies until golden and dry-looking, about 15 minutes. Cool on sheets.

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