Double Ginger Cookies Name: Victoria Tristan Base: NAS Whidbey Island Recipe: Ingredients 2 1/4 cups (11 1/4 ounces) all purpose flour 1 teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon salt 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1/2 cup light brown sugar 1/2 cup (3 1/2 ounces) sugar 1 egg 1/3 cup molasses 1 cup diced candied ginger Procedures 1 Adjust oven rack to middle and lower positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt; set aside. 2 In a large bowl, cream together butter, brown sugar, and sugar with an electric mixer until light and fluffy, about 4 minutes. Beat in egg and molasses. Add dry ingredients to bowl and beat until just combined. Stir in diced candied ginger with a rubber spatula. 3 Using a medium sized cookie scoop or a spoon, drop dough onto prepared baking sheets. Bake until edges are darkened and tops are just cooked through, about 10 minutes. Let cool on baking sheet for 5 minutes then transfer to a wire rack to finish cooling. Cookies can be stored in a sealed container at room temperature for up to one week.