Recipe: Three-Way Gingersnaps (using ground, fresh and crystallized ginger)

THREE-WAY GINGERSNAPS

"Gingersnaps can sometimes lack a really gingery flavor, so this recipe solves the problem completely: it has ground ginger, grated fresh ginger, and finely chopped crystallized ginger in the dough. I like to bake these at a fairly low temperature so they are really crisp - it adds immeasurably to the enjoyment of this cookie. Thanks to my friend Kyra Effren, the ultimate cookie baker, for sharing her recipe upon which this is based."

2 cups of all-purpose flour
3 tablespoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 cup sugar, plus more for rolling the cookies before baking
1 large egg
1 tablespoon grated fresh ginger
2 tablespoons finely chopped crystallized ginger
2 tablespoons honey

Set racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line jelly roll pans with parchment or foil.

Combine the flour, ground ginger, baking soda and salt; set aside.

Combine the butter and sugar in the bowl of an electric mixer and beat with the paddle on medium speed until lightened, about 3 minutes. Beat in the egg and continue beating until smooth.

Decrease the mixer speed to low and beat in half the flour mixture. Stop and scrape down the bowl and paddle.

Beat in the grated ginger, the crystallized ginger, the honey. After they are incorporated, beat in the remaining flour mixture. Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the dough.

Roll 1/2 tablespoon of the dough a tiny ice-cream scoop is perfect for measuring this) between the palms of your hands to make a little sphere, then roll it in a shallow bowl of sugar. Place it on a prepared jelly roll pan. Continue with the remaining dough, keeping the subsequent cookies about 2 inches apart on all sides.

Bake the gingersnaps until they spread and become deep golden, 15 to 20 minutes. After the first 10 minutes, place the pan from the lower rack on the upper one and vice versa, turning the pans back to front at the same time. If you know that your oven gives strong bottom heat, stack the pans on the lower rack on top of a second one for insulation.

Slide the papers off pans onto a rack to cool the cookies. If you have only one more pan of gingersnaps to bake, readjust one of the racks to the middle level for baking.

Makes about 60 cookies
Adapted from source: The Modern Baker by Nick Malgieri