Happy Holidays everyone!! Things have been a bit quiet over here, since I’ve been struggling with the flu recently. Thankfully, I’m over the worst of it now (so the doctor says!).
My last Holiday recipe for the year is this one for Triple Ginger Cookies, and oh MAN are they good. Like my Triple Chocolate Chip Cookies (noticing a theme here?), I’ve been making these ginger cookies for many years now. The dry ingredients are laced with ground ginger, the wet ingredients with fresh ginger, and the finished dough is studded with a sizable amount of crystallized ginger. Star anise, lemon zest and blackstrap molasses all pair beautifully with ginger, creating warming depth of flavor. These glittering little nuggets are crispy on the outside, and tender and caky on the inside. Each bite packs a pleasant burn (from the crystallized ginger) that will add intrigue to any Holiday cookie tin. Continue reading for the recipe!
Two things to consider:
- These are not gingersnaps. The texture is more on the caky side. So if you’re looking for a cookie with more snap, try this one.
- If you are sensitive to ginger’s heat, I would recommend cutting back on the crystallized ginger here (drop down to 1/2 cup).
Triple Ginger Cookies Recipe
- 2 cups all purpose flour
- 1 teaspoons baking soda
- 1 teaspoon finely ground star anise
- 4 1/2 teaspoons ground ginger
- 1/2 teaspoon fine grain sea salt
- 1 stick (1/2 cup) unsalted butter
- 1/4 cup blackstrap molasses (just unsulphured would work here too)
- 2/3 cup sugar
- 1 1/2 tablespoons peeled and grated fresh ginger
- 1 egg, well beaten
- 3/4 cup minced crystallized ginger
- Zest of 2 lemons
- About 1/2 cup of turbinado sugar
Preheat an oven to 350°F, and set an oven rack in the middle position. Line 2 baking sheets with parchment paper.
In a large bowl, whisk together flour, baking soda, star anise, ground ginger, and salt.
Warm butter in medium saucepan until just barely melted. Stir in molasses, sugar, and fresh ginger. The mixture should be warm, but not hot at this point. If it is hot to touch let it cool a bit. Whisk in the beaten egg, then add the wet ingredients into the dry ingredients along the crystallized ginger and lemon zest. Stir until just combined.
Spread turbinado sugar out on a plate. Using your hands, roll a level tablespoon of cookie dough into a ball, then place onto the plate with the sugar. Roll dough ball around in the sugar until it's completely coated. Repeat with remaining dough. Place dough balls on the parchment-lined baking sheets at least 1-inch apart. Working in batches (I always do 1 sheet at a time), bake until cookies are puffed, slightly darker and just starting to crack (10 - 12 minutes). Transfer cookies to a wire rack to cool.