These cookies have a variety of ginger in them! Fresh ginger, Crystalized ginger, and ground ginger. The 7th graders did an experiment to weigh the effect of each type of ginger. One table made the recipe with just crystalized ginger, one with just fresh ginger, one with just the powdered ginger and one with all types of ginger. Needless to say, the cookie with all types of ginger was the favorite.
Ginger Cookies: Makes about 20 small
1 ¼ cups all purpose flour
4 T. minced crystallized ginger
½ teaspoon baking soda
½ teaspoon salt
6 T. butter, room temperature
½ cup (packed) brown sugar
½ large egg, room temperature
2 T. light (mild-flavored) molasses
2 teaspoons finely grated fresh peeled ginger
¾ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ cup (about) sugar
1. Whisk flour, crystallized ginger, baking soda, and ½ teaspoon salt in medium bowl.
2. Using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes. Gradually beat in the brown sugar. Beat on medium-high speed until creamy, about 3 minutes.
3. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend.
4. Add flour mixture in 2 additions, beating on low speed just to blend between additions.
5. Place ¼ cup sugar in small bowl. Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1½ to 2 inches apart on a cookie sheet lined with parchment paper.
6. Bake cookies at 350°F. until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely on sheets on rack.