Piebird's Triple Gingersnap

For the 2016 Cookie Tour we got our cookies from Piebird, just down the street in Lawrenceville. Here's the recipe.

Triple Gingersnaps

• 2 c. AP flour
• 1 1/2 t. baking soda
• 1/2 t. salt
• 2 t. cinnamon
• 1/2 t. fresh ground pepper
• 1 T. chopped crystallized ginger
• 1/2 t. dry ginger
• 1/2 t. grated fresh ginger
• 11 T. butter, softened (1/2 stick + 3 T.)
• 2/3 c. sugar
• 1/4 c. dark molasses
• 1 egg
• turbot sugar for rolling
• melted white chocolate for decorating (optional)

Preheat oven to 350°F. Sift the flour, baking soda, cinnamon, and dry ginger together. Cream the butter with the sugar until lightened in color and fluffy, then add the egg, fresh ginger, crystallized ginger, and molasses. Fold in the dry ingredients until just blended. (Do not overmix.)

Scoop cookies into 1" ball and roll in turbot sugar. Baked on a lined cookie sheet for 9-12 minutes. Let cool and brush or drizzle with melted white chocolate.