These cookies use fresh, powdered and crystalized ginger. Hence the name triple threat. And they’re addicting!
- 2 1/2 cups (12 1/2 ounces) all-purpose flour
- 2 teaspoons baking soda (yes, 2 t.)
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 1/4 cups packed (8 3/4 ounces) dark brown sugar
- 1/4 cup molasses
- 2 tablespoons finely grated fresh ginger
- 1 large egg plus 1 large yolk
1 – 2 oz. bottle McCormick’s crystalized ginger
Whisk flour, baking soda, and salt together in bowl.
Heat butter in 10-inch skillet over medium heat until melted.
Lower heat to medium-low and continue to cook, swirling pan frequently, until foaming subsides and butter is just beginning to brown, 2 to 4 minutes.
Transfer butter to large bowl and whisk in ground ginger, cinnamon and cloves.
Cool slightly, about 2 minutes.
Add brown sugar, molasses, and fresh ginger to butter mixture and whisk to combine.
Add egg and yolk and whisk to combine.
Add flour mixture and crystalized ginger, and stir until just combined.
Cover dough tightly with plastic wrap and refrigerate until firm, about 1 hour.
Heat oven to 300 degrees.
Line 2 baking sheets with parchment paper.
Use a cookie scoop to portion the dough on the prepared baking sheet.
Evenly space dough balls 20 dough balls per sheet.
Bake for 12 minutes, then rotate 180 degrees.
Continue to bake until cookies just begin to darken around edges, 10 to 12 minutes longer.
Slide baked cookies, still on parchment, to wire rack and cool completely.
Adapted from America’s Test Kitchen
