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Ingredients
| salted butter: 3/4 cup |
| light brown sugar (packed): 1 cup |
| eggs: 1 |
| molasses: 1/4 cup |
| all-purpose flour (unsifted): 2 1/4 cups |
| ground ginger: 2 tsp |
| baking soda: 2 tsp |
| salt: 1/2 tsp |
| ginger root (minced): 1 1/2 Tbl |
| candied ginger (chopped): 1/2 cup |
Triple the Ginger Cookies
Credit: AllRecipes
User rating:
"These are a real pain in the butt to make, but they are worth it. The best ginger cookies I have ever eaten."
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Prep Time
15 min -
Cook Time
20 min -
Servings
18 serving(s)
Tags
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.