Thursday, March 3, 2011

Triple Gingersnap Cookies

Enough with the healthy stuff already, right? :) OK, I will be the first to admit, that as much as I love whole grains and foods, I LOVE desserts just as much!  Any of my friends will testify to that one.  However, I almost must admit that as I have been eating healthier, my food palette has changed a bit.  I no longer crave a HUGE bowl of ice cream or dessert.  I am totally satisfied with a small portion or a couple bites of ice cream.  It's amazing!  I never thought that would happen, but it has.  So, when the sweet tooth needs to be satisfied, this is a wonderful recipe to do the trick!  (Ginger has wonderful health benefits as well, so we can't feel too guilty!)

Triple Gingersnap Cookies
  • 2 1/2 cups all purpose flour
  • 1/3 cup minced crystallized ginger
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1/2 cup (packed) golden brown sugar
  • 1/2 cup (packed) dark brown sugar
  • 1 large egg, room temperature
  • 1/4 cup light (mild-flavored) molasses
  • 1 1/2 teaspoons finely grated fresh peeled ginger
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/3 cup (about) sugar
Preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes. Gradually beat in both brown sugars. Beat on medium-high speed until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend. Add flour mixture in 2 additions, beating on low speed just to blend between additions.
Place 1/3 cup sugar in small bowl. Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart.
Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely on sheets on rack. DO AHEAD: Cookies can be made up to 4 days ahead. Store in airtight containers at room temperature.

Bon Appetit

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