Triple Ginger Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tsp ground ginger</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li><li class="ingredients-single-item">115g unsalted butter, at room temperature</li><li class="ingredients-single-item">100g granulated sugar, plus extra for rolling</li><li class="ingredients-single-item">100g dark brown sugar</li><li class="ingredients-single-item">1 large egg, at room temperature</li><li class="ingredients-single-item">60ml molasses (or black treacle)</li><li class="ingredients-single-item">2 tbsp freshly grated ginger</li><li class="ingredients-single-item">100g crystallized ginger, finely chopped</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microplane or ginger grater</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Cookie scoop</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and black pepper until well combined. The pepper might seem unusual, but it enhances the spicy notes of the ginger without adding noticeable heat.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the butter and both sugars on medium-high speed for about 3-4 minutes until light and fluffy. This extended creaming process incorporates air, which helps create a tender cookie structure.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg and beat until fully incorporated, about 1 minute. Scrape down the sides of the bowl, then add the molasses and freshly grated ginger, beating until the mixture is smooth and uniform in color. The fresh ginger adds moisture and a bright, zingy flavor that dried spices alone can't provide.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the mixer on low speed, gradually add the flour mixture until just combined - don't overmix or your cookies will become tough. Fold in the chopped crystallized ginger with a spatula until evenly distributed throughout the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cover the dough and refrigerate for at least 2 hours or overnight. This resting period allows the flour to fully hydrate and the flavors to meld together, resulting in a more flavorful cookie with better texture. Chilling also prevents excessive spreading during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When ready to bake, preheat your oven to 180°C and line baking sheets with parchment paper. Place about 50g granulated sugar in a small bowl for rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a cookie scoop or tablespoon, portion the dough into balls about 3cm in diameter (approximately 25-30g each). Roll each ball in the granulated sugar until completely coated - this creates a beautiful crackled appearance and adds a pleasing crunch to the exterior.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the cookie balls on the prepared baking sheets, spacing them about 5cm apart as they will spread during baking. For a thicker, chewier cookie, leave the balls as is; for a thinner, crispier cookie, gently flatten them with your palm.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 10-12 minutes, until the edges are set but the centers still look slightly soft. The cookies will appear puffy and crackled on top. For perfect chewiness, it's better to slightly underbake than overbake - they'll continue cooking on the hot baking sheet.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cookies to cool on the baking sheets for 5 minutes, during which time they'll settle and firm up. Then transfer to a wire rack to cool completely. These cookies will stay soft and chewy for up to 5 days when stored in an airtight container.</li></ol>