Alice Medrich's Triple Ginger Cookies

Woohoo, it's Week 11 of the 12 Weeks of Christmas Cookies!


Yes, believe it or not, it's another Triple Ginger Cookies, this time from Alice Medrich. But, just because the name is the same as the other cookie, does not mean that the recipe is also identical.

Alice's recipe differs from Emily's in a number of ways. First of all, there's a higher flour to butter ratio. Secondly, the butter is to be melted rather than simply softened. Third, this cookie has ginger powder (naturally) but it also has cinnamon and a little allspice. Fourth, unlike Emily's recipe which used only white sugar, Alice's recipe uses a combo of both white and brown sugar. Finally, there are 2 tablespoons of fresh grated ginger in these cookies as opposed to Emily's cookies which only had half that. This led me to believe that her cookie would be spicier and more flavorful than the one I posted yesterday and I just had to try it out and see if that was true.


Well, as it turns out, these were the most flavorful out of all the ginger cookies I've made so far. They came out a little crisper than the others, but that might have been because I baked them a tad too long. Of course, there's no way to tell whether these will be THE best, especially since I've still got another spicy one to post today and a third batch of cookie dough sitting in my fridge. The search must go on!

Triple Ginger Cookies (from The Dogs Eat the Crumbs)
by Alice Medrich - Chewy Gooey Crispy Crunchy

2 c. flour
2 tsp. baking soda
2 tsp. ginger powder
1 1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. salt
1 stick melted butter
1/4 c. molasses
1/2 c. granulated sugar
1/3 c. brown sugar
2 Tbsp. fresh grated ginger
1 large egg
3/4 c. chopped candied ginger

Preheat the oven to 350F

Position the oven racks in the top third and lower third of the oven.

Line the baking sheets with parchment paper, or leave sheet unlined.

In a medium bowl, combine the flour, baking soda, ginger, cinnamon, allspice, and salt in a medium bowl and mix thoroughly with a whisk or fork.

Combine the warm butter, molasses, both sugars, fresh ginger, and egg in a large bowl and mix thoroughly. Add the flour mixture and chopped candied ginger and stir until incorporated. The dough will be soft.

Form the dough into 1-inch balls (1/2 oz of dough for each). Roll the balls in the Demerara or raw sugar and place them 2 inches apart on the baking sheet. Bake, in batches (form the rest of the balls while the first batch is baking ), for 10 to 12 minutes, or until they puff up and crack on the surface and then begin to deflate in the oven. Rotate and turn the sheets about halfway through the baking time. 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.

Cool the cookies completely before storing.