Triple Ginger Cookies

I got a request today for the recipe for the Triple Ginger Cookies that I make on the David B. These cookies are some of my favorites! The original recipe came from my pastry school instructor Chef Heidi Satterlee and I get compliments on them every time I make them. It’s also the recipe I get the most requests for.

When I’m making these cookies I often play around with the amount of candied ginger and grated ginger depending on just how gingery I feel like making them. If you’re baking them in a wood cook stove you’ll want to start the stove up about 40 minutes to an hour before sticking them in the oven. Also if you’re using a wood oven don’t forget to turn the cookie sheet around halfway so that the cookies closest to the firebox don’t get over done. If you’ve got a regular-old gas or electric oven, then pre-heating the oven about 15 minutes ahead of time works well.

Triple Ginger Cookies

Butter – Soft 2 sticks (8oz)
Brown Sugar 2 1/2 Cups
Molasses 1/2 Cup
Eggs 2 large
Candied Ginger Chopped 1 Cup
Powdered Ginger 1 Tablespoon
Baking Soda 1 Tablespoon
Ginger Root Grated 1 Tablespoon
Salt 1 Teaspoon
Flour All Purpose 4 1/2 Cups

Directions:

Pre-heat oven to 350 degrees. Bake cookies for 8 -10 minutes

Cream together:
Butter and Brown Sugar
Mix in:
Remaining ingredients.

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