Ginger cookies

Ginger cookies

PREP: 15 minutes

COOK: 10-12 minutes

SERVINGS: 20-22 cookies

Ingredients.

Ingredients

• 1 1/2 cups flour (unbleached)

• 1 stick butter, unsalted and softened

• 1/2 cup dark brown suger

• 1/2 cup unsulfured molasses

• 2 tsp ginger, grated

• 3/4 cups crystallized ginger, chopped

• 1 1/2 cups flour (unbleached)

• 2 tsp ground ginger

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp ground allspice

• 1/8 tsp ground cloves

• 1/8 tsp salt

• 1 1/2 tsp baking soda

• 1/4 granulated sugar, for rolling

Instructions.

1. Preheat oven to 325 degrees F and line a baking sheet with parchment paper.

2. In a large bowl, sift together all dry ingredients (flour, baking soda, spices, and salt). Add the crystallized ginger.

3. In the bowl of a stand mixer, beat together the butter, sugar, and fresh ginger. Add in the molasses and beat well.

4. Mix in the dry ingredients until combined. The mixture should be thick and sticky.

5. Transfer the dough and pack into an airtight container. Refrigerate dough for at least 1-2 hours.

6. Roll the chilled dough into 20-22 balls. Flatten slightly with the palm of your hand and roll in granulated sugar. Place the balls on to the baking sheet about 1.5 inches apart.

7. Bake for 10-12 minutes or until the surface begins to crack.

Meal-prep notes.

The uncooked cookie dough balls freeze well. Lay flat in a large ziploc bag in the freezer for up to 6 months.

When ready to serve, follow step #7 above.

Nutrition facts.

Ginger contains healthy oils, fibers, carbohydrates, vitamins, and minerals.

Sources: Solid Starts, Centers for Disease Control, WebMD, VeryWell, What to Expect

Adapted from.

Will Cook for Friends: Triple Ginger Crinkles (link)