Triple the Ginger Cookies

Ingredients

• 3/4 cup (180 ml) butter
• 1 cup (240 ml) packed brown sugar
• 1 egg
• 1/4 cup (60 ml) molasses
• 2 1/4 cups (540 ml) all-purpose flour
• 2 teaspoons (10 ml) ground ginger
• 2 teaspoons (10 ml) baking soda
• 1/2 teaspoon (2.5 ml) salt
• 1 1/2 tablespoons (20 ml) minced fresh ginger root
• 1/2 cup (120 ml) chopped crystallized ginger

Method

1. In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses.
2. Combine the flour, ground ginger, baking soda, and salt, then stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover and refrigerate the dough for at least 2 hours, or overnight.
3. Preheat the oven to 350 degrees F (175°C). Shape the dough into 1 inch (3 cm) balls and place about 2 inches (5 cm) apart on a cookie sheet lined with parchment paper.
4. Bake for 9- 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.