Thrice the ginger, thrice as nice! Hefty thanks are in order to my friend Sam and his mom for this exceptional recipe. These cookies are a perfect fall treat, especially with a cup of chai tea or apple cider!

Spread and sugar in the bowl

Cream the spread and sugar

Add the eggs and molasses

Dry ingredients, ready to go

Give it a stir

Combine the wet and dry ingredients

Finely chop your candied ginger

Mmm, fresh ginger!

Combine the last two gingers with the batter

Assemble your gingered sugar!

Roll the dough into 1″ balls and coat them in the gingered sugar

After a quick trip in the oven, they’re all ready!

Sweet and spicy goodness:

• 2 1/2 cups flour (I’m using Namaste Foods Perfect Flour Blend, a gluten-free flour with xanthan gum)
• 3/4 cup salted butter or margarine, softened (I’m using Earth Balance Natural Buttery Spread)
• 1 cup + 1/2 cup white sugar
• 1 egg, beaten
• 1/4 cup molasses
• 1/2 tsp baking powder
• 2 tsp baking soda
• 2 tsp + 1 tsp ground (powedered) ginger
• 1 1/2 tbsp minced or grated fresh ginger
• 1/2 cup candied ginger, chopped fine

In a large bowl, cream your butter or spread and 1 cup of the sugar. Then add the egg and molasses, and mix everything together. In a smaller bowl, combine the flour, baking powder, baking soda, and 2 teaspoons of the ground ginger. Sift this dry mixture into the wet one, and mix. Then add the candied and fresh ginger, and mix again. Cover the batter with plastic wrap, and refrigerate it for an hour.

When you remove your chilled batter from the fridge, preheat your oven to 350°F. Roll your dough into 1″ balls, and coat them in gingered sugar (a combination of the remaining 1/2 cup sugar and 1 teaspoon ground ginger). Place them 1 1/2″ apart on a baking sheet lined with parchment paper, and bake them for 10-12 minutes. Allow the cookies to cool on a wire rack or dish–not on the baking sheet–for about 20 minutes, until they become crunchy.

Makes about 3 dozen cookies. Happy, happy fall!