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Adele Bentsen’s Signature Triple Ginger Cookies
Alice Medrich’s Ginger Cookies recipe for Food52
“Adele and I call these ‘Triple Ginger Cookies’ and they are tremendously popular,” Kathryn says. “The uncooked dough balls freeze beautifully, and then we roll them in the coarse sugar right before baking.” See more in Magic and Christmas Cookies.
2 ¼ cups / 285g unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground allspice
¼ teaspoon salt
8 tablespoons / 113g unsalted butter, melted and just warm
¼ cup / 85g unsulphured mild or full-flavored molasses (not blackstrap)
½ cup / 100g sugar
1⁄3 cup / 66g firmly packed brown sugar
2 tablespoons finely minced or grated fresh ginger root
1 large egg
¾ cup / 113g ginger chips or crystallized ginger, cut into ¼-inch dice, shaken in a coarse strainer to remove loose sugar
About ½ cup / 100g demerara or turbinado or granulated sugar for rolling
If you are baking the cookies right away, position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees.
In a medium bowl, combine the flour, baking soda, ginger, cinnamon, allspice, and salt and mix thoroughly with a whisk. Set aside.
Combine the warm butter, molasses, both sugars, fresh ginger, and the egg in a large bowl and mix thoroughly. Add the flour mixture and ginger chips and stir until incorporated. The dough will be soft. If possible, cover and refrigerate the dough for at least 2 hours, or (better still) overnight, for the best flavor and texture.
Form the dough into 1-inch balls (15 grams of dough for each). Roll balls in the demerara sugar and place them 2 inches apart on baking sheets lined with parchment paper. Bake, rotating the sheets from back to front and top to bottom about halfway through the baking, for 10 to 12 minutes, or until they puff up and crack on the surface and then begin to deflate in the oven. For chewier cookies, remove them from the oven when at least half or more of the cookies have begun to deflate; for crunchier edges with chewy centers, bake a minute or so longer.
Set the pans or just the parchment liners on cooling racks. Cool the cookies completely before storing. The cookies keep for several days in an airtight container.
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