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| Triple the Ginger Cookies |
"These are a real pain in the butt to make, but they are worth it. The best ginger cookies I have ever eaten."
Ingredients :
- 3/4 cup butter
- 1 cup packed brown sugar
- 1 egg
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons minced fresh ginger root
- 1/2 cup chopped crystallized ginger
Instructions :
| Prep : 15M | Cook : 18M | Ready in : 2H30M |
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- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
- Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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