Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Triple Ginger Cookies

Name: Triple Ginger Cookies
Prep time: 120 min
Cook time: 13 min
Total time: 133 min
Ingredients: 1 cup (2 sticks; 227g) of unsalted butter, lightly softened; 0.5 cup (100g) of granulated sugar, plus more for rolling; 0.5 cup (100g) of light brown sugar; 1 large of egg, at room temperature; 0.33 cup (105g) of molasses; 1 Tbsp (14g) of grated fresh ginger; 2.25 cups (270g) of all-purpose flour; 2 tsp (5g) of ground ginger; 1.5 tsp (7.5g) of baking soda; 0.5 tsp (2.5g) of baking powder; 0.5 tsp (1.25g) of ground cloves; 0.5 tsp (1.25g) of ground cinnamon; 0.5 tsp (1.25g) of ground cardamom; 0.5 tsp (1.25g) of ground white pepper; 0.5 tsp (1.5g) of kosher salt; 0.75 cup (105g) of chopped crystallized ginger

Carlene Thomas RDN

September 6, 2023

These extra-zingy cookies are thin with crisp edges and soft centers. And because they’re made with fresh ginger, powdered ginger, and crystallized ginger, they’ve got a bite that sets them apart. The Anova Precision Oven’s convection fan helps to bake these cookies evenly and quickly.

Serves

Prep Time

02:00

Cook Time

00:13

4.75 (8)

971

Ingredients

1 cup (2 sticks; 227g)

unsalted butter, lightly softened

½ cup (100g)

granulated sugar, plus more for rolling

½ cup (100g)

light brown sugar

1 large

egg, at room temperature

⅓ cup (105g)

molasses

1 Tbsp (14g)

grated fresh ginger

2.25 cups (270g)

all-purpose flour

2 tsp (5g)

ground ginger

1.5 tsp (7.5g)

baking soda

½ tsp (2.5g)

baking powder

½ tsp (1.25g)

ground cloves

½ tsp (1.25g)

ground cinnamon

½ tsp (1.25g)

ground cardamom

½ tsp (1.25g)

ground white pepper

½ tsp (1.5g)

kosher salt

¾ cup (105g)

chopped crystallized ginger

Steps

1. Cream Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.

2. Add Egg

With the mixer running, add the egg and beat until combined.

3. Add Molasses and Fresh Ginger

Turn off the mixer, add the molasses and grated fresh ginger. Beat on medium speed until evenly combined.

4. Whisk Dry Ingredients

In a large bowl, whisk together the flour, ground ginger, baking soda, baking powder, cloves, cinnamon, cardamom, white pepper, and salt.

5. Add Dry Ingredients

With the mixer on low speed, gradually add the dry ingredients. Continue to beat until evenly combined.

6. Add Crystallized Ginger

Turn off the mixer, add the crystallized ginger, then beat on low until combined.

7. Chill

Transfer to a clean bowl, cover with plastic, and refrigerate for 1 1/2 hours.

8. Preheat Oven and Prep Pan

Rack

Line a rimmed sheet pan with a silicone baking mat or parchment paper.

Sous Vide Mode: Off

Steam: Off

Temp: 350°F

Heat: Rear

9. Shape and Roll

Shape into 22 balls. Keep 6 balls out to bake now and store the rest in the fridge. Pour additional granulated sugar in a shallow bowl and roll the balls in sugar. Transfer the rolled cookies to the prepared pan with plenty of space between them.

10. Bake

Rack

Transfer to the oven and bake until the cookies have spread significantly, browned, and have a crackly top, about 13 minutes. The edges should be slightly darker than the center.

Sous Vide Mode: Off

Steam: Off

Temp: 350°F

Heat: Rear

00:13 Timer

11. Press Flat

To retain shape, lightly press each cookie with a flat-bottomed glass.

12. Cool and Serve

Transfer to a wire rack and let cool completely. Repeat with the remaining dough balls. Serve.