My dad loved ginger cookies. I've tinkered with the recipe my grandma handed down by using fresh, ground and crystallized ginger for more pizzazz. —Trisha Kruse, Eagle, ID
- 1/2 cup butter, softened
- 1/2 cup packed brown sugar
- 1 large egg
- 3 tablespoons molasses
- 1/2 teaspoon grated fresh gingerroot
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup confectioners' sugar
- 2 to 3 teaspoons water
- 1/4 cup finely chopped crystallized ginger
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg, molasses and fresh ginger. In another bowl, whisk flour, baking powder, ground ginger, salt and baking soda; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to handle.
- Shape tablespoonfuls of dough into balls; place 1-in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass. Bake 12-14 minutes or until set and edges begin to brown. Remove from pans to wire racks to cool completely.
- For icing, in a small bowl, mix confectioners' sugar and enough water to reach desired consistency. Drizzle over cookies; sprinkle with crystallized ginger. Yield: about 2-1/2 dozen.
Originally published as Triple Ginger Cookies in Taste of Home December 2015, p59
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