Day 3 of this year’s 12 Days of Cookies series features three types of ginger for maximum holiday flavor. Elizabeth visits the commercial kitchen space where all of the Salty Tart treats are made to bake with nationally recognized pastry chef Michelle Gayer. In addition to the recipe below, Elizabeth and Michelle add at least a few cups of laughter as they use Land O Lakes® Unsalted Butter to create Triple Ginger Cookies.
12 Days of Cookies is presented by Land O’Lakes. For more recipes, be sure to visit www.landolakes.com. This year, Land O’Lakes is highlighting some classics like Best Ever Oatmeal Cookies and Classic Peanut Butter – you can find those recipes here. And you’ll find more holiday baking inspiration here.
Triple Ginger Cookies
From Michelle Gayer of Salty Tart
- 1 ½ cup Land O Lakes® Unsalted Butter, softened
- 2-1/3 cup sugar
- 1/2 cup molasses
- 1 tsp fresh ginger, grated
- 2 eggs
- 2 tsp orange juice
- 5-1/3 cups flour
- 2 tsp baking soda
- 1 ½ tsp cinnamon
- 1 tsp cloves
- ½ tsp salt
- 1 Tbsp + 1 tsp ground ginger
- 1/2 cup candied ginger, chopped
Chill the dough balls after portioning in the fridge for 4 hours before baking.
Preheat the oven to 350 degrees. Place butter, sugar and molasses in the bowl of a stand mixer and mix until lightened in color. Add the fresh ginger, eggs and orange juice and mix again until completely combined. Scrape the inside of the mixing bowl. In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, salt and ground ginger. Add to the butter mixture and mix until almost combined. Add in the candied ginger and mix until combined and uniform. Using a cookie scoop or 2 teaspoons, portion cookies onto a parchment lined and sprayed sheet pan. Sprinkle each cookie with granulated sugar. Bake for 15 minutes or until done, rotating pan halfway through baking.