Ingredients for Chewy Triple Ginger Cookies
- 3 cups all-purpose flour
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- Ground Cloves
- Baking Soda
- ½ teaspoon salt
- Cayenne Pepper
- 1 cup packed light brown sugar
- ½ cup shortening
- ½ cup unsalted butter
- Egg
- ⅓ cup molasses
- Crystallized Ginger
- 2 tablespoons finely grated fresh ginger
- White Sugar
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How to Make Chewy Triple Ginger Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 3 cups all-purpose flour, 2 tablespoons ground ginger, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon salt, and ¼ teaspoon cayenne pepper (optional). Set aside.
- In a large bowl, cream together 1 cup packed light brown sugar, ½ cup shortening, and ½ cup unsalted butter until light and fluffy.
- Beat in 2 large eggs and ⅓ cup molasses until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 cup chopped crystallized ginger and 2 tablespoons finely grated fresh ginger.
- Cover the dough and refrigerate for at least 1 hour (or up to 24 hours).
- Preheat oven to 350°F (175°C).
- Roll the chilled dough into 1-inch balls. Roll each ball in white sugar or powdered sugar (optional).
- Place the balls onto the prepared baking sheets, leaving some space between each cookie. Gently flatten slightly with a fork (optional).
- Bake for 8-10 minutes, or until the edges are lightly golden. Check for doneness at 8 minutes.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
122g
Fat
28g
Carbs
19g
