Do you like ginger? Mrs. Rutherford does. And she made the mistake of telling me so a few years ago. Now, whenever I see a recipe featuring ginger, I think of Mrs. Rutherford. Imagine my delight when I discovered a recipe for triple ginger cookies on epicurious.com. It had Rutherford written all over it. So I made a big batch of them on the weekend to take as a contribution to a Sunday meal at their place.
The Rutherfords have long been
enemies friends of mine. They are an outdoorsy-bug-lovin’-über-fit-healthy-food-obsessed kind of couple. Your basic nightmare. So, whenever possible, I try to sideline their plans for healthy meals and wholesome fun. Enter 30 triple ginger cookies*, homemade vanilla ice cream, movita-made hot chocolate sauce, and some nudity. (Kidding. I’d never take my clothes off around people that actually exercise.)
This is a tasty cookie with a nice ginger flavour. Not overpowering in the least, and perfect with a cup of tea.
* The recipe makes about 40 cookies. You can probably figure out what happened to the other 10…
. . .
Triple Ginger Cookies
recipe: adapted slightly from a Bon Appétit (Dede Wilson) recipe
- 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 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
- 1/4 cup (about) sugar
Preheat oven 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 1/4 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. Store in airtight containers at room temperature.