And the winner is.....Chewy Triple-Ginger Cookies
Dear Elevate Friends and Family,
Grandma’s handed-down-from-generation-to-generation ginger cookie recipe has met its match!
Toss out every ginger recipe you’ve ever tried and saved. There’s a new sheriff in town!
Yes, at Elevate we are definitely all about living healthy lives, and our Monday recipes are focused on real food, and providing our readers with new ideas for healthy eating. Cookies can be a part of healthy eating when they’re made from real and whole foods, and eaten in moderation. Having said that, I wish you the best of luck eating these “in moderation.”
This is by far the best recipe I’ve ever tried for ginger cookies. It passed the taste test of the Elevate staff with flying colors! (Yes guys I’ll bring you more!)
As always, happy Monday from your Elevate family. Bake some cookies and share them – cookies make people smile!
P.S. The recipe says these will “keep for up to 4 days min an airtight container.” That’s funny.
Chewy Triple-Ginger Cookies
• 2 cups unbleached all-purpose flour
• 2 tsp baking soda
• 2 tsp ground ginger
• 1 ½ tsp ground cinnamon
• 1 ½ tsp ground Chinese five-spice
• ½ tsp fine-grain sea salt
• 4 ounces (1/2 cup) unsalted butter, slightly melted and still warm
• ¼ cup uncultured molasses
• ½ cup granulated sugar
• 1/3 cup brown sugar, packed
• 2 TBLSP fresh ginger, finely grated or finely minced
• 1 large egg
• ¾ cup crystallized ginger, finely diced
• ½ cup turbinado sugar, to roll the dough balls in before cooking. Optional.
• Preheat the oven to 350 degrees.
• Line 2 (I needed 4) baking sheets with parchment paper
• In a medium bowl, combine the flour, baking soda, ground spices, and salt and whisk to mix completely.
• In a large bowl, combine the warm butter, molasses, sugars, fresh ginger and egg. Mix completely.
• Add the flour mix and the crystallized ginger and stir until completely incorporated. The dough will be rather soft but not wet.
• Using a teaspoon or a small dough scoop (I love my dough scoop!) form the dough into 1-inch balls. Roll the balls in the turbinado sugar, if using, and place 2-inches apart on the lined baking sheets.
• Bake the cookies until they puff up and crack on the surface, then being to deflate. About 10-12 minutes.
• Allow the cookies to cool on the baking sheets for a couple of minutes. Transfer the cookies to a cooling rack to cool completely.
Thanks to blog.myfitnesspal.com and Lentine Alexis for the original recipe.