Triple Ginger Cookies

~ Mary ~
. 

Every holiday season at the store I would mix up a great many batches of several different types of cookies and sell the dough.  I sold a lot of cookie dough!  It really made cookie baking for the holidays extremely less stressful,  since you could buy the dough in advance and store it in your freezer until you were ready to bake them.
.

Hands down this was the number one cookie during the holidays.  Once you bake them you will understand why.  They are not your traditional ginger cookie, each bite has a little surprise and an edge you don’t often find in cookies.

.
.
The three types of ginger are fresh, candied and dry!  Such an awesome combination that leaves the cookie crisp on the outside and moist inside, then you go ahead and drizzle them with lemon icing.  There is nothing finer to add to your cookie tray!
.

.
Triple Ginger Cookies
With an electric mixer cream together:
1 ½ sticks Butter
½ Cup White Sugar
½ cup Brown Sugar

Add:
1 Egg
¼ Cup Molasses
¼ Cup Crystallized Ginger minced
1 Tbsp Fresh Ginger minced
Beat until well mixed.

In separate bowl combine these dry ingredients then add to butter mixture:
2 ½ Cups Flour
2 tsp Ground Ginger
1 tsp Cinnamon
½ tsp Cloves
½ tsp Baking Soda
½ tsp Salt
¼ tsp White Pepper
Mix to combine.

Pre-heat oven to 350°
Scoop and roll dough into 2 ½” round balls.
Coat with Turbinado Sugar (sugar in the Raw) and place on greased cookie sheet. Flatten the balls with the bottom of a cup.
Bake for 15-18 minutes.
Cool completely before drizzling with icing.

Icing
Whisk together:
2 Cups Powdered Sugar
1 Tbsp Milk
Juice of ½ a lemon
Minced Zest of 1 Lemon