Soft and chewy these cookies are packed with 3 types of ginger.
Ingredients:
2 1/4 cup all purpose flour
3 teaspoon ground ginger
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ground cloves
3/4 cup butter, room temperature
1 cup granulated sugar
2 teaspoon grated gingerroot
1 large egg
1 tablespoon water
1/4 cup molasses
1/8 cup candied ginger, chopped
Gingered Sugar
2+ tablespoon granulated sugar
1/8 teaspoon ground ginger
Preheat oven to 350°F.
Directions:
Sift dry ingredients together. Set aside.
In a stand mixer, cream together the butter, 1 cup sugar and grated ginger until light and fluffy, 2-3 minutes.
Add in egg, water, candied ginger and molasses mix well.
On lower speed, slowly add the flour mixture making sure it is fully incorporated. Do not overmix.
Gingered Sugar: In a small bowl stir together sugar and ground ginger.
Roll cookie dough into 1 1/2-inch balls, then roll in gingered sugar, making more if needed. Place on baking sheet and flatten slightly with the bottom of a cup. If desired top with additional candied ginger pieces.
Bake for 8-10 minutes. Let cool on baking sheets 5 minutes then remove to wire rack to finish cooling.
Best when served warm with a glass of cold milk!
Store cookies in airtight container up to a week or they can be frozen and enjoyed up to 3 months.
These are very special to me. Grandma Kat, Sparkle Plenty and I collaborated on this recipe. After decades of denying herself sugar she greeted me at the door with a base recipe from her friend and said "Cookies! I want Ginger Cookies!!" I made at least 8 batches of these cookies for her while she was in hospice.