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Author Notes: The perfect holiday cookie, with three types of ginger! —Passports & Pancakes
Makes 42 cookies
- 1 3/4 cups whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 cup packed light brown sugar
- 5 ounces unsalted butter, at room temperature
- 3 ounces molasses
- 1 large egg
- 1 tablespoon grated fresh ginger
- 5 ounces candied ginger, finely chopped
- Demerara sugar, for coating
- In a medium-sized mixing bowl, stir together the flour, baking soda, and dry spices.
- In a separate mixing bowl, beat the brown sugar and butter until fluffy, 2 to 3 minutes.
- Add the molasses, egg, and fresh ginger, and beat for an additional minute to combine.
- Stir in the candied ginger.
- Add the dry ingredients to the wet, and stir to combine.
- Refrigerate the dough for at least 1 hour and up to overnight.
- When you are ready to bake the cookies, preheat the oven to 350° F.
- Line a baking sheet with parchment paper.
- Pour about 1/2 cup of the demerara sugar (or another raw cane sugar) onto a plate or shallow bowl.
- For each cookie, take 2 tablespoons of dough, roll it between your palms, and coat with sugar.
- Place each dough ball on the lined baking sheet, leaving a few inches between each one, as they will spread.
- Bake for 12 to 15 minutes (12 will give you a chewier cookie, 15 a crunchier one).
- Let cool on the baking sheet for 1 minute, then transfer to a cooling rack to cool completely. These cookies will keep, covered, for 1 week.
- This recipe is a Community Pick!
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