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  • Triple Ginger Cookies

    Sunday, January 16, 2011

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    It’s snowing!

     
    While there a lots of ways to enjoy the winter where I live (skiing, skating, sledding and snow angels to name a few) one of my favorite ways to spend a snowy day is to bake!  I’m not sure what it is about the smell of something sweet wafting through my home that makes me feel instantly warmer, but it works every time!  These ginger cookies are super easy to whip up and have lots of ginger zing.  Enjoy them with a cup of tea and a good book….or as a snack after a serious session of sledding!

     

    © 2011 Nancy Granada Kindred Kitchen

    Triple Ginger Cookies

    servings: makes 24-32 2" cookies | time: about 60 minutes

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    ingredients:

    3/4 cup white whole wheat flour
    1/4 cup all purpose flour
    1 tsp. cinnamon
    1 tsp. ground ginger
    1/2 tsp. cardamon
    1/2 tsp. nutmeg
    1 tsp. baking soda
    1 stick unsalted butter (preferably organic) at room temperature
    1/2 cup brown sugar
    1 egg
    1 tsp. pure vanilla extract
    2/3 cup sweetened crystallized ginger bits (or chopped if using larger pieces)
    Coarse sparkling sugar

    directions:

    Preheat oven to 350. Line a large cookie sheet with parchment or a silpat. Set aside

     
    1. Combine all dry ingredients (except brown sugar and crystallized ginger) and set aside

    2. In a mixing bowl, combine butter and brown sugar. Beat on high until well combined and fluffy (about 5 minutes) (be sure to stop to scrape sided of mixing bowl)

    3. Add the egg and vanilla and beat well (about another minute)

    4. Add the dry ingredients and blend until well combined making sure to scrape sides of bowl

    5. Fold in the crystallized ginger

    6. Place mixture into the refrigerator for 15-30 minutes

    7. Using a 1-inch cookie scoop (or 2 teaspoons), form a 2″ ball of dough, gently rolling in palms.  Roll in sparkling sugar and place on prepared cookie sheet, about 2 inches apart

    8. Bake for about 8-10 minutes, just until deep golden brown around the edges (keep an eye on them starting at minute 8…they can brown quickly!)

    Store in an air-tight container for about a week

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