Triple-ginger Cookies

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 1/3 cup minced crystallized ginger
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, room temperature
• 1/2 cup packed golden brown sugar
• 1/2 cup packed dark brown sugar
• 1 large egg, room temperature
• 1/4 cup light molasses (mild-flavored)
• 1 1/2 teaspoons finely grated fresh peeled ginger
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/3 cup about sugar

Recipe

• 1 position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°f
• 2 line 2 baking sheets with parchment paper.
• 3 whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl.
• 4 using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes.
• 5 gradually beat in both brown sugars.
• 6 beat on medium-high speed until creamy, about 3 minutes.
• 7 add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. beat to blend.
• 8 add flour mixture in 2 additions, beating on low speed just to blend between additions.
• 9 place 1/3 cup sugar in small bowl.
• 10 measure 1 tablespoon dough. roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet.
• 11 repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart.
• 12 bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes.
• 13 cool completely on sheets on rack.
• 14 do ahead: cookies can be made up to 4 days ahead. store in airtight containers at room temperature.