Cookies aren’t my normal preference for summer desserts, and as fall-spiced as these are, they may not be the most appealing right at the moment. However, I was asked to make a dessert to go with tea and/or coffee for my family and some friends after a play tomorrow night, and I thought these would fit the bill perfectly.
While these aren’t the simplest cookies to make, they are some of my favorite ginger cookies. If you like gingersnaps for the ginger rather than the snap, these are for you. Ground, fresh, and crystallized ginger, along with some of the usual suspects in terms of spices (cinnamon, nutmeg, allspice, and black pepper) and a hefty dose of molasses make these into awesome little flavor bombs.
Chewy Triple-Ginger Cookies
Yield: approx. 3 dozen 1.5-inch cookies
1/2 stick (1/4 c) unsalted butter at room temperature
1/2 c brown sugar
1/4 c Greek yogurt or applesauce
1/2 c molasses
1.5 Tbsp fresh grated ginger
1 c white spelt flour
1.5 c whole spelt flour
1.5 Tbsp baking soda
1/4 tsp salt (optional)
2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground black pepper
1/2 c finely chopped crystallized ginger
1/2 c coarse sugar
Cream together butter and brown sugar. Stir in yogurt/applesauce, molasses and egg, then fresh ginger, mixing until very thoroughly combined. (The mixture may appear curdled.)
In a medium bowl, combine the flours, soda, salt, and spices and sift well. Add to wet ingredients and stir until combined. Stir in crystallized ginger. Chill for at least 15 minutes if baking the same day, or up to overnight if baking the next day.
Place racks in upper and lower thirds of the oven and preheat to 350 degrees F. Lightly butter 2 baking sheets, or line them with parchment paper. Form chilled dough into 1-inch balls, roll in coarse sugar, and place about 2 inches apart on prepared baking sheets. Bake for about 10-15 minutes, or until edges are set but centers are still soft, switching pans halfway through; time will depend on how large or small your balls are* and the number on the pans. Let cool for 5 minutes before transferring to cooling racks.
Serving suggestions: with vanilla ice cream; with tea or coffee; all by themselves.