Double Ginger Cookies Recipe

• 2 1/4 cups (11 1/4 ounces) all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1/2 cup light brown sugar
• 1/2 cup (3 1/2 ounces) sugar
• 1 egg
• 1/3 cup molasses
• 1 cup diced candied ginger

1. Adjust oven rack to middle and lower positions and preheat oven to 350u0b0F. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt; set aside.
2. In a large bowl, cream together butter, brown sugar, and sugar with an electric mixer until light and fluffy, about 4 minutes. Beat in egg and molasses. Add dry ingredients to bowl and beat until just combined. Stir in diced candied ginger with a rubber spatula.
3. Using a medium sized cookie scoop or a spoon, drop dough onto prepared baking sheets. Bake until edges are darkened and tops are just cooked through, about 10 minutes. Let cool on baking sheet for 5 minutes then transfer to a wire rack to finish cooling. Cookies can be stored in a sealed container at room temperature for up to one week.

flour, baking soda, ground ginger, cinnamon, ground cloves, salt, unsalted butter, light brown sugar, sugar, egg, molasses, candied ginger

Taken from www.seriouseats.com/recipes/2012/10/double-ginger-cookies-recipe.html (may not work)