holiday cookies

Ginger cookie, triple ginger cookie, ginger three ways cookie

Ginger Cookies, Three Ways

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Delicious, crinkled ginger three ways cookies.

A good friend of mine had hipped me to my winning ginger snap/molasses spice cookie recipe and for me, that meant the end of tweaking.  Even though I am a chronic recipe tinkerer, when something gets high marks, is asked for repeatedly, I leave it alone.  Until another good friend suggested that there was a cookie of equal, if not greater merit by the Canyon Ranch called Triple Ginger Cookies.  I made it and though I must say it was a very, very, very good cookie, I was missing some of the flavors from the other cookie that I loved, namely cinnamon, nutmeg and cloves.   So just for fun, I added them in to see whether or not it would make it better.  It did.  Know what else made it better? Full-fat cream cheese (the original recipe calls for low-fat cream cheese, which is gross).

Of course, playing with ingredients and fat means adjusting the baking time.  The original recipe calls for a 9 minute baking time, but I found using small balls (1 inch scoop as a go-by), I needed about 16 minutes to get these to the right texture.   Now that’s a subjective matter based on whether or not you like them pudding-soft or or teeth-breakingly crisp, or somewhere in between.
Ingredients
  • ⅓ cup unsalted butter
  • ⅔ cream cheese
  • 1½ cups brown sugar
  • 1 egg yolk
  • ⅓ cup black strap molasses
  • 1½ cups all-purpose flour
  • ¼ tsp himalayan sea salt
  • ¾ cup white whole-wheat flour
  • 1½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • 2 Tbsp peeled and minced fresh ginger root
  • ½ cup minced crystallized ginger
  • 1/2 cup sugar, for rolling.
Instructions
  1. Preheat oven to 350F.
  2. In a large mixing bowl, cream butter, cream cheese and sugar on low speed with an electric mixer. Add egg yolk and molasses and mix on low until just combined.
  3. Combine dry ingredients, whisk thoroughly.
  4. Add to wet ingredients.
  5. Mix briefly by hand, and a brief mix with the stand mixer (I find this is necessary).
  6. If possible, wrap and refrigerate for at least 1 hour or over night.
  7. Using your hands or smallest scoop, create balls.
  8. Dip and roll in sugar.
  9. Add to a cookie sheet covered with parchment paper.
  10. Bake for about 15 minutes.  Cookies should have a crinkled look and be relatively flat.
  11. Cool for five minutes and serve.
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