Step 1 of 8
Triple Ginger Cookies
Line two baking sheets with silicone baking mats or parchment paper. Set aside.
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Step 2 of 8
Triple Ginger Cookies
Place the butter, brown sugar, and granulated sugar in a large mixing bowl. Use a hand mixer to beat on medium speed until well combined, about 1 minute. Add the egg, molasses, ginger root, and vanilla extract, and continue to beat until smooth, about 30 seconds.
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Step 3 of 8
Triple Ginger Cookies
Add the flour, baking soda, ground ginger, pumpkin pie spice (or cinnamon), and salt to the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms. Fold in the crystallized ginger.
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Step 4 of 8
Triple Ginger Cookies
Divide the cookie dough into 24 balls, using about 2 tablespoons for each, and arrange on the baking sheets at least 1 inch apart. Transfer the sheets to the freezer for 10-15 minutes while the oven preheats. Alternately, freeze the dough balls on a small baking sheet or large plate, and transfer to the baking sheets for baking.
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Step 5 of 8
Triple Ginger Cookies
Preheat the oven to 350°F.
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Step 6 of 8
Triple Ginger Cookies
Bake the cookies on middle rack of oven until puffy and cracked, 15-17 minutes.
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Step 7 of 8
Triple Ginger Cookies
Check to see that cookies are done. Remove from oven or add time as needed.
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Step 8 of 8
Triple Ginger Cookies
Allow cookies to rest and firm up on the sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.