These cookies are not for the faint of heart…they are heady, complex, and spicy with three different kinds of ginger-fresh, ground, and candied-so if you don’t like ginger, it’s probably not for you. However, if you love ginger like I do, then these cookies won’t disappoint.
They are labor intensive, and if they weren’t my favorite winter cookie, I probably wouldn’t bother. At a time of year when gingerbread and ginger cookie recipes abound, these are a different sort. The bite of the cookie is complemented by the lemony frosting.
triple ginger cookies
2 1/2 cups all-purpose flour
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking soda
1/2 tsp salt
1/4 tsp white pepper
1 1/2 sticks unsalted butter, softenend
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/4 cup molasses
1/4 cup candied ginger, minced
1 Tbsp fresh ginger, minced
turbinado, or raw, sugar
icing:
2 cups powdered sugar
2 Tbsp powdered egg whites
1 Tbsp milk
zest of 1 lemon
Juice of 1/2 lemon
Whisk flour spices, soda, salt, and pepper together in a bowl, set aside. Cream butter and both sugars with a mixer until smooth. Add egg, beat until incorporated into butter and sugars. Add molasses, candied ginger, and fresh ginger. Gradually add flour mixture, mixing until just combined. Chill dough until slightly firm, about an hour.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Scoop or roll dough into large balls, approximately 2 1/2 inches. Coat with turbinado sugar and place on cookie sheet, spacing about 3 inches apart.
Flatten the balls with the bottom of a measuring cup. Keep some water in a slightly larger measuring cup or a shallow dish. Dip the cup you are using to flatten the balls in the water every 3-4 cookies or you will want to kill me the cup will stick to the dough.
Bake 15-18 minutes, or until set. Let cookies cool for 5 minutes before transferring to a rack to finish cooling.
Whisk all ingredients for the icing together until smooth, then spread approximately a Tbsp of icing on each cookie.
Fiercely Fresh 