51Triple-Ginger Rye Cookies
ACTIVE 40 MIN; TOTAL 6 HR
MAKES 4 DOZEN
Hearty rye flour paired with three
types of ginger—powdered, can-
died, and fresh—lends an earthy,
lightly spicy flavor to these cookies.
3 / 4 cup all-purpose flour (about
31 / 4 oz.)
3 / 4 cup dark rye flour (about 3^3 / 8
oz.)
1 /^3 cup crystallized ginger, finely
chopped
2 tsp. baking powder
1 tsp. ground ginger
Pinch of kosher salt
11 / 4 cups granulated sugar
1 / 2 cup unsalted butter, melted
and slightly cooled
2 large eggs
1 /^4 cup molasses
1 Tbsp. finely grated peeled
fresh ginger (from 1 [3-inch]
piece)
1 tsp. vanilla extract
Turbinado sugar, for coating
- Whisk together flours,
crystallized ginger, baking powder,
ground ginger, and salt in a medium
bowl until combined; set aside.
Using a heavy-duty stand mixer
fitted with the paddle attachment
(or a large bowl and electric hand
mixer), beat granulated sugar and
butter at medium speed until fluffy,
about 2 minutes. Beat in eggs, one
at a time, until incorporated; beat
in molasses, fresh ginger, and
vanilla. With mixer running on low
speed, beat in flour mixture until
smooth. Cover with plastic wrap,
and refrigerate until well chilled
and firm, at least 4 hours or up to
overnight.- Preheat oven to 350°F. Shape
dough into 1-inch balls, and coat
with turbinado sugar. Arrange balls
3 inches apart on large parchment
paper–lined baking sheets. Bake in
batches in preheated oven until
crisp around the edges and slightly
soft in center, 13 to 15 minutes. Let
cool completely on baking sheets,
about 30 minutes. (If reusing baking
sheets, make sure you let them cool
completely before adding more
cookie dough balls.)
MAKE AHEAD Cookies can be stored
in an airtight container at room
temperature up to 3 days and in
freezer up to 3 months.
MAD GENIUS TIP
Swapping out half of the
all-purpose flour with
rye flour gives these
cookies a robust flavor
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