triple_ginger_cookies
−Table of Contents
Triple Ginger Cookies
Ingredients
- 1 c. white sugar
- 2/3 c. brown sugar
- 1 c. dairy-free margarine, melted and still warm
- 1/2 c. unsulphered or blackstrap molasses
- 6 T. aquafaba (equivalent to 2 eggs)
- 4 T. grated fresh ginger
- 4 c. flour
- 4 t. baking soda
- 4 t. ground ginger
- 3 t. cinnamon
- 1 t. allspice
- 1/2 t. salt
- 3/4 c. minced crystallized ginger
Directions
- Preheat oven to 350º F
- In a large mixing bowl, cream together the white sugar, brown sugar and margarine. Add the molasses, grated fresh ginger and aquafaba and mix until well combined.
- In a small bowl, combine the dry ingredients (flour, baking soda, ground ginger, cinnamon, allspice, salt). Add to the wet ingredients and mix until flour mixture is incorporated. Stir in crystallized ginger. (Dough will be quite soft and a bit sticky)
- Drop by rounded teaspoonfuls into a bowl of sugar. Coat the dough with sugar (I added a little bit of dried ginger to the sugar mixture also), rolling dough into a ball. The cookies spread out a good deal, so make the balls smaller than you think you should. Place balls on a cookie sheet lined with parchment paper.
- Bake for 10 min., rotating cookie sheets back-to-front and top-to-bottom halfway through cooking time. Remove from oven and let cool on cookie sheet for 5 min before removing to wire rack to cool completely (cookies will be puffy when removed from the oven, but will flatten as they cool).
Source
- Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich, p. 154
- Yield: 93 cookies
- Note: in past years I have put in twice as much crystallized ginger (1 1/2 c.), but this year I only had a small bag of ginger to work from and no time to go to the store for more so I just went with what I had, and it still seems pretty darn gingery. I added a little bit of powered ginger to the sugar that the cookies were rolled in so that perhaps helped, but I don't know how much that really added to anything. Bottom line: it's totally fine with less crystalized ginger, but if I had more I would probably add it because the gingery the better, as far as I'm concerned!
triple_ginger_cookies.txt · Last modified: 2024/07/17 13:45 by karin