Chewy Triple Ginger Cookies

Add a gingery twist to these spiced cookies – a chewy baked dessert.

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Prep Time 3 hr 0 min
Total Time 3 hr 0 min
Servings 48

Ingredients

Cookies

2: cups Gold Medal® all-purpose flour

1: teaspoon ground ginger

1: teaspoon ground cinnamon

1/2: teaspoon baking soda

1/2: teaspoon allspice

1/8: teaspoon ground cloves

1/2: cup butter or margarine, softened

1: cup packed light brown sugar

2: tablespoons light molasses

1: tablespoon grated gingerroot

1: egg

Topping

2: tablespoons finely chopped crystallized ginger

2: tablespoons granulated sugar

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Directions

1 In medium bowl, stir together flour, ground ginger, cinnamon, baking soda, allspice and cloves; set aside. In large bowl, beat butter and brown sugar on medium speed 3 minutes or until light and fluffy. Add molasses, gingerroot and egg; beat on low speed until blended. Add flour mixture; beat until soft dough forms.
2 Divide dough in half; shape each half into 12-inch log. Cover and refrigerate 2 hours or freeze 30 minutes until firm.
3 Heat oven to 350°F. In small cup, combine crystallized ginger and granulated sugar; set aside. Cut logs into 1/2-inch slices. Onto ungreased cookie sheets, place slices 1 1/2-inches apart. Sprinkle with ginger-sugar mixture, pressing lightly into dough.
4 Bake 8 to 10 minutes or until puffed and light brown on bottom. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.