Triple Ginger Ginger Cookies

As promised folks. 

So frickin' good for you that like ginger snaps or ginger period. 

2 1/4 cups all purpose flour 
1 1/2 teaspoon baking soda 
1 Tablespoon ground Ginger 
1/2 teaspoon ground Cardamon 
1/2 teaspoon ground Clove 
1/2 teaspoon kosher salt 
1 cup packed dark brown sugar 
1 1/8 stick unsalted butter, room temperature(10 Tablespoons) 
1/3 cup Molasses 
1 large egg, room temperature 
2 teaspoon finely grated fresh Ginger 
1/2 cup finely chopped Candied Ginger 

Preheat oven to 350F 

In a meduim bowl whisk together flour, baking soda, ground ginger, cardamon, clove and salt. 

Place brown sugar and butter into bowl of stand mixer fitted with paddle and beat on low speed until light and fluffy, 1 to 2 minutes. Add molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and blend until combined. 

Add dry ingredients to the wet and stir until well combined. 

With a 2 teaspoon size scoop, drop the dough onto parchment paper lined cookie sheet (I use silicone liners) about 2 inches apart. Bake 12 minutes for slightly chewy or 15 minutes for crisper cookies. Rotate pan halfway through if not using convection function. Let cool on pan for 30 to 60 seconds, then transfer to cooling rack. 

I've found if you want them even crispier, slightly flatten them before baking. 

Can be portioned, frozen on cookie sheet and stored in resealable bags and baked straight from the freezer as above.