Chewy Triple Ginger Cookies

• Vegetarian

• Produce

  • 1 tsp Ginger, ground
  • 1 tbsp Ginger, fresh

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/3 cup Molasses

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, dark lightly packed
  • 1/2 tsp Cardamom
  • 2 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1/4 tsp Kosher salt
  • 1/2 tsp Nutmeg, ground
  • 1 Turbinado sugar
  • 1/8 tsp White pepper

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Desserts

  • 1 1/4 cups Crystallized ginger

Found on feastingathome.com

Description

Ingredients

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoons ground cloves
• ½ teaspoon ground nutmeg
• ½ tsp cardamom
• ⅛ tsp white pepper ( optional)
• 1 teaspoon ground ginger
• ¼ teaspoon kosher salt
• 1 cup dark brown sugar, lightly packed
• ⅓ cup melted coconut oil, butter or use olive oil
• ⅓ cup molasses
• 1 extra-large egg, at room temperature
• 1 T fresh ginger, grated finely
• 1¼ cups chopped crystallized ginger (6 ounces)
• Turbinado sugar ( sugar in the raw) for rolling the cookies

Directions

• Preheat the oven to 350 degrees F.
• In a large bowl, whisk together the flour, baking soda, spices and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, melted butter ( or oil), and molasses on medium speed for 2-3 minutes.
• Scrape down sides. Beat another 2-3 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute.
• Add fresh grated ginger and candied ginger, scrape the sides of bowl to make sure all is incorporated. Beat for another couple minutes.
• With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2-3 minutes. Mixture will be quite firm, but should incorporate all the flour.
• Either roll dough into 1½-inch ball and then flatten them lightly with your fingers coating them with turbinado sugar, and place on parchment lined sheet pans. (Or alternately, roll into a l ½ diameter log, wrap in parchment and refrigerate, unit firm, about 1-2 hours.
• Slice off equal sized disks. Roll in sugar.)
• Bake for 11-12 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.