Print
Triple Ginger Cookies

Triple Ginger Cookies

Yield 40

Ingredients

Instructions

  1. In a large bowl, stir together flours, ground ginger, baking soda, and salt. Set aside.
  2. Melt the butter in a small pan over medium-low heat.
  3. Remove from the heat once melted and stir in the molasses, brown sugar and fresh ginger. Allow to cool to room temperature.
  4. Add the beaten egg to the cooled molasses mixture and stir to combine.
  5. Slowly stir this mixture into the dry flour mixture.
  6. Fold the apricots and crystallized ginger into the cookie dough.
  7. Cover with plastic wrap and chill for 1 hour.
  8. Once chilled, shape the dough into half-inch balls and roll in turbinado sugar.
  9. Place the cookies on parchment-lined baking sheets.
  10. Bake at 350 degrees F for 8 to 10 minutes.
  11. Transfer to a wire rack to cool.

Recipe by Love & Flour at https://www.loveandflour.com/triple-ginger-cookies-2013-cookie-swap/