Holiday Baking: Triple Ginger Cookies

I'm an absolute sucker for those Holiday Cookie mini-magazines in the check out line at the grocery store. Even thought most of the recipes are absolute crap and always start with a box of cake mixed or a tube of pre-made cookie dough, I keep buying them because every one I have ever purchased has contained that single gem of a recipe that becomes a Yule favorite. Last year's Holiday Cookies mini-mag put out by PIL Cookbooks contained this recipe. It's all from scratch and is similar to the triple-ginger cookies at Trader Joe's. Except you make them in your own kitchen. Whenever you want.

You will need:
2 cups flour
2 tsp baking soda
1 tsp ground ginger
1/2 tsp salt
3/4 cup butter (this is 1 1/2 sticks)
1 cup sugar
1/4 cup molasses
1 egg
1 tbsp grated fresh ginger
1 tbsp finely minced candied ginger - I use semi-soft sugar-coated cubes from Whole Foods

Preheat the oven to 375 and line your cookie sheets with parchment paper.

Sift together the flour, baking soda, ground ginger and salt and set aside.

Melt the butter. When it has cooled slightly. Mix in the sugar, molasses and egg. (I wish I had some helpful hints on working with molasses without it getting all over the place. Unfortunately I do not. If you are pouring it into your measuring cup, it's sometimes difficult to get it moving, but then equally difficult to get it to stop once you have enough. Do your best and have paper towels nearby.)

Add the flour mixture and mix well. Then add the fresh and candied ginger and mix until combined. Chill in a Tupperware container for about an hour.

Use a portion control scoop to make dough balls. Roll them in some coarse sugar, or drop them onto the cookie sheet and sprinkle the sugar on them. Once they are on the cookie sheet, flatten them a little. Bake for about 10 minutes or until the edges just start to brown. For crisper cookies, bake for about 2 minutes longer.

Candied ginger, minced

Fresh ginger, grated

Ginger cookies

If you have a favorite recipe that you would like to share, please email me at MarysFoodJournal@gmail.com and let me know how you would like to be identified (ie "a reader in Ellicott City" vs your actual name). Include any traditions or memories associated with the dish if you like.