Triple-Ginger Ginger Snaps

Ginger snaps made with three types of ginger.  (Based on an old recipe from Denise's family with a few ideas from Alton Brown thrown in for good measure.)

Hardware:

    medium mixing bowl

    large mixing bowl

    measuring cups & spoons

    stand mixer or hand mixer

    half sheet pan or cookie sheet

    silicone spatula

    metal spatula

    parchment paper

Software:   

    1 3/4 cups whole wheat flour

    1 1/2 teaspoons baking soda

    1 tablespoon ground ginger

    1/2 teaspoon ground cardamom

    1/2 teaspoon ground cloves

    1/2 teaspoon kosher salt

    1 cup packed dark brown sugar

    1 1/4 sticks unsalted butter, room temperature

    1/2 cup molasses

    1 large egg, room temperature

    2 teaspoons finely grated fresh ginger

    4 ounces finely chopped crystallized ginger

Algorithm:

0. Preheat the oven to 350 degrees F.

1. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, cloves, and salt.

2. In a large mixing bowl, place the brown sugar and butter and beat on low speed until light and fluffy, 1 to 2 minutes.

3. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Fold in the candied ginger using a silicone spatula. 

4. Add the dry ingredients to the wet and stir until well combined.  (We're using the muffin method here, even though we're not making muffins.)

5. Using a "heaping" teaspoon, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 - 15 minutes (12 min if you want them chewy or 15 if you want them crispy.)

6. Remove from the oven and allow the cookies to stay on the sheet pan for one minute before transferring to a wire rack to cool completely. 

7. After cooling, move to an airtight container to store.

Output:  Approximately 4 dozen ginger snaps.