TRIPLE GINGER COOKIES

TRIPLE GINGER COOKIES

Yield: makes 16 cookies

Ingredients: 

2 1/2 cups unbleached all-purpose flour 

2 teaspoons ground ginger 

1 teaspoon ground nutmeg 

1/2 1 teaspoon ground cloves 

1 teaspoon baking soda 

1/2 teaspoon  salt 

1/2 cup butter, room temperature 

1 cup packed light-brown sugar 

1/2 cup granulated sugar 

1 tablespoon grated peeled ginger 

2 large eggs

1/4 cup maple syrup 

1/4 cup chopped crystallized ginger 

1/4 cup turbinado sugar 

Instructions:

In a large bowl, whisk together, flour, ground ginger, nutmeg, cloves, baking soda and salt; set aside.

In a bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars, until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add maple syrup, crystallized ginger and fresh grated ginger; scraping down sides as necessary, until thoroughly combined. 

Reduce speed to low and add flour mixture; mix until just combined. Refrigerate dough until firm, at least an hour. 

Preheat oven to 425 °F. Roll dough into 1/4 cup balls then roll in sugar to coat. Place 6 balls each on two parchment-lined baking sheets, 2 inches apart. Refrigerate until firm, about 30 minutes.

Bake cookies for about 15 minutes until edges are golden. Let cool for 5 minutes then transfer to a wire rack to cool completely.