Triple Ginger Cookies

Carlene Thomas RDN
June 28, 2020
Extra ginger zing! These cookies are crisp on the outer ring, soft inside and thin. Because they’re made with fresh ginger, powdered ginger, and crystallized ginger they’ve got a bite that sets them apart. Use your Anova Precision Oven’s convection fan ability to cook baked goods more quickly.
Serves
22
Prep Time
00:10
Cook Time
00:13
Triple Ginger Cookies
Ingredients
½ cup
Granulated sugar + additional for rolling
½ cup
Light brown sugar
1 large
Egg, room temperature
⅓ cup
Molasses
1 Tbsp
Fresh grated ginger
2.25 cup
All purpose flour
1.5 tsp
Baking soda
½ tsp
Baking powder
2 tsp
Ground ginger
½ tsp
Ground clove
½ tsp
Cinnamon
½ tsp
Ground cardamom
½ tsp
White pepper
½ tsp
Kosher salt
¾ cup
Chopped crystallized ginger
Steps

1. Cream butter and sugars

In the bowl of a standing mixer with a paddle attachment cream butter and sugar until light and fluffy (about two minutes). Scrape down bowl sides with rubber spatula as needed.
Cream butter and sugars

2. Add egg

Beat until mixed.
Add egg

3. Add molasses and fresh ginger

Mix until fully combined.
Add molasses and fresh ginger

4. Whisk dry ingredients in a medium bowl

Add flour, baking soda, baking powder, spices, and salt.
Whisk dry ingredients in a medium bowl

5. Preheat oven

Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
350°F Probe Target

6. Add dry ingredients

Gradually add dry mixture to wet mixture, mixing on medium speed for two minutes u til combined.
Add dry ingredients

7. Add crystallized ginger

Mix until combined.
Add crystallized ginger

8. Chill 1.5 hours

Cover and refrigerate.
Chill 1.5 hours

9. Shape cookies and roll in sugar

Shape into 22 balls (6 at a time fit on the Anova baking sheet- keep the rest in the fridge) and roll in sugar. Place on a silicon or parchment sheet on baking tray. Cookies will spread.

10. Bake 13 minutes

Cookies will have spread significantly and will be browned with a crackly too. The edges should be slightly darker than the center.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
350°F Probe Target

11. Press with flat bottom glass

To retain shape and chewy texture, lightly press each cookie with a flat bottomed glass.
Press with flat bottom glass

12. Cool and serve

Cool completely on a flat plate or baking sheet.
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