"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

De's Triple Ginger Cookies Recipe

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This recipe for De's Triple Ginger Cookies, by , is from Doc's Delicious Dishes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

De Herschberg
Added: Thursday, December 11, 2008


4-1/2 cups all-purpose flour
4-1/2 teaspoons ground ginger
2 teaspoons baking soda
1/4 teaspoon salt
1-1/2 cups unsalted butter (3 sticks), room temperature
1 cup granulated sugar
1 cup brown sugar
2 eggs room temperature
1/2 cup molasses
3 Tablespoons grated or minced fresh ginger root (I use store bought bottled)
1 cup candied/crystalized ginger chopped into smalll pieces.

1 In a medium mixing bowl stir together flour, ginger, baking soda, and salt; set aside.

2 In a large mixing bowl beat together butter with the granulated and brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in fresh ginger. Beat in the flour mixture, using a wooden spoon or paddle attachment. Fold in candied ginger.

Drop cookies by rounded teapoonfuls about 2-1/2 inches apart on an ungreased cookie sheet.

4 Bake in a 350F oven for 12 to 14 minutes or until cookies are light brown and puffed. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.

Personal Notes:
Personal Notes:
This is one of my all time favorite and most requested recipes. Hope you enjoy this spicy/sweet cookie as much as my family does.




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