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Guest Blogger: Triple Ginger Cookies A-la-Ray.

I love pastaonthefloor.com. It brings me great pleasure to talk about it in my travels with people and often times I am fortunate enough to score a guest blogger. In my professional life, I am the founder and President of Put Another Way LLC. We are content writers, website designers and lovers of all things written.

In my travels, I meet some super people and Ray is one of them! In chatting one morning while waiting for a meeting to start, he told me about these great Triple Ginger Cookies that he makes and takes on vacation and sometimes uses in his business to delight his clients. Smart cookie!

So please enjoy the recipe for Triple Ginger Cookies a-la-Ray in his own words. While I do not ever profess to being a baker, I will attempt to make these lovely cookies.

Thank you Ray and enjoy your upcoming vacation.

What you need:

  • 2 1/2 cups flour
  • 2 teaspoons powdered ginger
  • 1 ¼ teaspoons cinnamon
  • 1 teaspoon ground cloves
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1+ pinch cayenne pepper (optional)
  • 1 cup brown sugar
  • ½ cup shortening
  • ¼ cup butter
  • 1 egg
  • ½ cup molasses
  • ½ (mounded and packed) cup chopped crystallized ginger
  • 1 tablespoon grated fresh ginger
  • white sugar for rolling

What to do:

Heat oven to 350.

Sift together flour, powdered ginger, baking soda, cinnamon, cloves, salt, and cayenne.

Cream brown sugar, shortening and butter until fluffy and light in color.

Add eggs and molasses and beat until blended.

Add flour mixture in three parts and mix until blended.

Gently stir in crystallized and fresh ginger.

Cover and refrigerate dough overnight for easier rolling and for the cookies to hold their shape.

Shape dough in 1-inch balls (I use a small scoop) and roll in white sugar until coated. Place on a baking sheet and flatten slightly. Refrigerate remaining dough balls while cookies are baking to help them keep their shape.

Bake 12-16 minutes on center rack, if you want them softer, bake them for 8-10 minutes, I like mine with a little crunch.

Special thanks to Ray, the baker of all things that are good.

 

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