After playing out in the snow, nothing better than a cup of hot chocolate and some homemade cookies.
And a good winter cookie is the triple ginger snap. Especially if you have an eager assistant who’ll do the chopping and mixing for you.
2.5 cups all-purpose flour
1/3 cup crystallized ginger, chopped super-fine
2 teaspoons baking soda
1/4 teaspoon salt
1.5 sticks (3/4 cup) butter (unsalted), brought to room temp
1/2 cup each light and dark brown sugar
1 large egg, also room temp
1/4 cup molasses
1.5 tsp fresh ginger, peeled and grated super-fine
1.5 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
plus, enough sugar to cover the bottom of a small bowl
Standard cookie recipe: Mix the powdery dry goods (flour, baking soda, salt) plus the crystallized ginger and set aside.
Mix the wet ingredients (actually, everything else on the list ) in the order listed in a large bowl. First beat sugars and butter until creamy. Then add each remaining item, one at a time, beating just until mixed.
Slowly add the flour mixture into the wet mixture, maybe a cup at a time.
Make balls in your hands using about a tablespoon of the dough, and roll each ball in the sugar.
Place each ball on a cookie sheet (preferably lined with parchment paper) about two inches apart.
Bake at 350 for 12-15 minutes. Seems like at altitude it only takes 12 minutes and the flatlanders need 15.
Bake right up until the cookies flatten out and surface cracks appear.
If you want a slightly softer cookie, make the balls bigger and watch the time closely. For a flatter, crisper, ginger-snappy cookie, smaller balls for the full 15 minutes.
If you take them out right as they crisp up, you can let them cool on the baking sheet. If you think they went a minute too long, then let them cool for 2-3 minutes on the sheet and transfer them to a rack.
These are excellent cookie to make a double batch and freeze. Only takes a few minutes out of the freezer before they’re soft enough to eat … or a quick dunk in your coffee or hot chocolate works as well.