This was my first time to participate in the Food Bloggers Cookie Swap. I received 3 different types of cookies from 3 other bloggers. One of the cookies that were sent to me were these delicious Triple Ginger Cookies from, “loveandflour.com” There were amazing, so I went to her blog to obtain her recipe. This was also my first time to use fresh ginger in a cookie recipe. These are now my favorite cookies and had so much fun making them today. Thanks Leandra for sharing these awesome cookies with the world! They have won my heart.
1 cup all purpose flour
1 cup whole wheat flour ( I used just all purpose since I didn’t have wheat)
1 tables ground ginger
1 teas baking soda
1/8 teas salt
1/2 cup (1 stick) butter
1/4 cup molasses
2/3 cup light brown sugar
2 tables fresh ginger, finely grated
1 large egg, beaten
1 cup dried chopped apricots
1/2 cup crystalized ginger, finely chopped
1 cup turbinado sugar
In a large bowl, stir together flours, ground ginger, baking soda and salt. Set aside.
Melt the butter in a small saucepan over medium low heat.
Remove from the heat once the butter is melted and stir in the molasses, brown sugar and fresh ginger. Allow to cool.
Add the beaten egg to the cooled molasses mixture and stir to combine.
Slowly stir this mixture into the dry flour mixture.
Fold in the apricots and crystalized ginger into the dough.
Cover with plastic wrap and chill at least 1 hour.
Once chilled, shape the dough into half-inch balls and roll in the turbinado sugar.
Place the cookie balls on parchment lined baking sheets.
Bake in a preheated 350 oven for 8-10 minutes.
Transfer to a wire rack to cool.