Description
Spicy, sweet and triple gingery.
Ingredients
Scale
- 2 cups all purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon kosher salt
- 10 tablespoons unsalted butter (1–1/4 sticks) at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1/2-cup crystalized ginger, finely chopped
- 1/3 cup unsulphured molasses
- 2 tablespoons peeled, finley grated fresh ginger
- 1 cup dried apricots, chopped
- Sanding sugar (optional)
Instructions
- Line 1 large or 2 medium baktngsheets with parchment.
- In a large bowl, whisk together flour, ground ginger, cinnamon, baking soda, pepper and salt.
- In an electric mixer or large bowl, beat the butter and sugar on medium speed until pale and fluffy, 3-4 minutes.
- Beat in the egg, crystallized ginger, molasses and fresh ginger.
- On low speed, mix in the flour mixture just until combined. Gently stir in the apricots by hand.
- Roll the dough into 3 tablespoon balls. Place on prepared baking sheets then refrigerate for at least 1 hour.
- Preheat oven to 350 degrees.
- Roll each ball in sanding sugar if using, place on prepared sheets approximately 2 inches apart to allow for spreading.
- Cook for 14-16 minutes.
- Cool then store in airtight container or freeze.
Notes
Feel free to replace apricots with raisins.
I like these slightly undercooked, so I remove them after 14 minutes.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: cookie
- Method: bake
- Cuisine: dessert