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 too! 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 1/4 cups wheat flour or 2 1/2 c. all purpose flour (or half & half)
- 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.