Simple doesn’t mean sacrificing flavor, as evidenced by Meghan Thompson’s Triple Ginger Cookies, which pack a spicy punch thanks to three different forms of ginger: ground, freshly grated and crystallized. In this recipe from SRV’s pastry chef, the magic of molasses shines through as well, bringing out the brown sugar and adding depth and moisture to the final product. Mix in dried cranberries, as suggested, for a touch of tartness.
- 4 1/2 cups all purpose flour
- 1 tablespoon + 1 teaspoon ground ginger
- 1 tablespoon + 1 teaspoon baking soda
- 1 teaspoon salt
- 12 ounces of butter
- 2 cups of packed brown sugar
- 1/2 cup molasses
- 2 eggs
- 3 tablespoons grated fresh ginger
- 1 cup crystallized ginger (chopped to small pieces)
- 1 cup dried cranberries (optional!)
- Measure out all of the ingredients and combine all of the dry ingredients (minus the brown sugar) in a separate bowl.
- Start creaming the butter and brown sugar together in a KitchenAid using the paddle attachment. Incorporate the molasses.
- Slowly add the eggs until incorporated. Add the remaining dry ingredients, fresh ginger, crystallized ginger and cranberries. Mix only until incorporated.
- Transfer the cookie dough to Tupperware and refrigerate for at least two hours/overnight.
- Preheat your oven to 350 degrees Fahrenheit, and scoop one inch balls, placing two inches a part on a lined sheet tray.
- Bake for 8 minutes, rotate, and bake roughly 4 minutes more.