Name: Triple Ginger Molasses Cookies
Ingredients: ½ cup butter, softened; ½ cup white sugar (plus extra for rolling cookies); ½ cup brown sugar; ¼ cup molasses; 1 egg; 2 ½ tsp fresh ginger root, peeled and grated (about 1 to 1.5 inch piece of ginger root); 1 ½ tsp ground ginger powder; 1 tsp cinnamon; ½ tsp Kosher salt; 1 ½ tsp baking soda; 2 cups flour; 3 oz crystalized ginger, diced (about ¼ to 1/3 cup after dicing)

Ingredients

Scale

½ cup butter, softened
½ cup white sugar (plus extra for rolling cookies)
½ cup brown sugar
¼ cup molasses
1 egg
2 ½ tsp fresh ginger root, peeled and grated (about 1 to 1.5 inch piece of ginger root)
1 ½ tsp ground ginger powder
1 tsp cinnamon
½ tsp Kosher salt
1 ½ tsp baking soda
2 cups flour
3 oz crystalized ginger, diced (about ¼ to 1/3 cup after dicing)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 degrees. Line rimmed cookie sheet with baking parchment.
Cream butter and sugars together in a stand mixer or deep mixing bowl with hand-mixer, until light and fluffy. Scrape down sides of bowl as needed.
Add eggs, molasses, and fresh grated ginger to the bowl, mix to combine. Add ground ginger, cinnamon, baking soda, salt, and baking soda to bowl, mix to combine.
Blend flour into mixture, a half cup at a time, until just combined. Using a wooden spoon or spatula, stir in crystalized ginger until fairly evenly distributed through the dough.
Roll tablespoons of dough into balls. Roll each dough ball in granulated sugar and place on the lined baking sheets, leaving two or three inches between.
Bake cookies in preheated oven for 9 to 11 minutes. (For a crisper cookie, increase baking time to 12-14 minutes.