You might tell from the Christmas tree in the background of this photo that I am a little behind in posting this recipe. Still, even though the holidays are over, the cold isn't, and these triple ginger cookies are full of warming spices and made for cozy TV marathons with a cup of tea, a fuzzy blanket, and Netflix.

These are adapted from my eggless lemon cookies--I basically just swapped out different parts of that recipe for more winter flavors.

Eggless Triple Ginger Cookies

makes 30 cookies

Ingredients:

1 3/4 cup plus all purpose flour
1/2 teaspoon salt
8 tablespoons softened unsalted butter
1/4 cup molasses
1/3 cup brown sugar
1 tablespoon grated ginger
2 tablespoons ginger juice (I use instant ginger crystals and mix with some warm water, or you could do fresh!)
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3/4 cup chopped crystallized ginger

Directions:

Preheat the oven to 350 degrees and line a cookie sheet with parchment paper
Combine flour and salt in a medium bowl and set aside
Cream butter, grated ginger, brown sugar, and molasses until fluffy, about 2 minutes
Stop beating and add in the baking soda
Add in 2 tablespoons of ginger juice and start beating again for about a minute
Slowly add in flour until all incorporated
Mix in chopped ginger gently, don't over mix
Roll dough into 1-inch balls and place on cookie sheet about 1 inch apart from each other
Bake for 9 minutes