These Triple Ginger Cookies are for ginger lovers only!
These heavenly, crunchy-melt-in-your-mouth ginger cookies are
a real celebration of one of my favorite flavors: ginger. And I
spread it on really thick, using it as I do in this recipe in
every shape and form: Ground ginger, fresh ginger and
preserved ginger. This ginger cookies recipe is very versatile,
so I am including a few variations.

You could make the dough and shape the logs anytime, and
freeze them. the logs freeze very well for up to three months.
Take out the logs as needed for baking.

Those of you who don’t mind making dairy cookies, make
these triple ginger cookies with butter and milk, but I assure
you my dairy-free ginger cookies do not rely on butter for
their fantastic flavor: It’s all about the glorious ginger!

Ginger cookies make perfect gifts too, so don’t hesitate to
double the recipe. Better yet, double or triple the dough sans
ginger flavors, then divide it and use the flavor variations below,
to get ginger cookies, lemon cookies, pecan cardamom cookies,
and anise sesame cookies. All from one perfect master
refrigerated dough recipe!

Ingredients
1 3-inch piece fresh ginger, cut in large chunks
1 cup preserved ginger , about 5-6 ounces (health food stores or candy stores, or online)
1 cup natural margarine spread (health-food stores)
2/3 cup sugar, plus a little extra for rolling the logs
1 egg
1/4 cup dairy-free milk
1 teaspoon baking powder
1/2 teaspoon salt
2 cups flour, any flour, including gluten-free
1 cup arrowroot or tapioca flour
2 tablespoons ground ginger

Instructions

In a food processor, finely grind the fresh ginger and the preserved ginger.

Add the margarine spread and sugar, and process until light and fluffy.

Add the egg and process again until smooth. Add the remaining
ingredients gradually and process, using the pulse button, until
just combined.

Shape the dough into flat logs about 10 inches long, 2 inches in
diameter, 1 inch high. you will get three rolls total. Wrap each roll
tightly in plastic wrap and secure the ends with twisters.
Refrigerate a few hours (or freeze about 1 hour if you are pressed
for time), until firm enough to handle.

Preheat the oven to 325 degrees F.

Take out the logs one at a time, unwrap and place on a cutting
board. Roll the logs in sugar, pressing the sugar firmly into the
log on all side, forming a very light but uniform sugar layer.
Cut with a sharp knife into 'uniform 1/3 inch slices. Place each
slice onto a foil- or wax paper-lined cookie sheet as you go, one
inch apart. Bake 30 minutes, or a little longer,
until golden brown. Do not let them get darker. The cookies
should be very crisp. Try a cookie that has cooled completely.
If it is not crunchy, leave the cookies in a hot but turned off
(don't forget: turned off!) oven to crisp. Cool completely before
storing in an air-tight tin, at room temperature.

Variations on Triple Ginger Cookies: Now that you have the
perfect refrigerated cookie dough recipe, take it places!
Vary the flavors and get an exciting cookie each time!

- Lemon Cookies: Omit all ginger flavors. Substitute lemon
juice for the milk and add 3 tablespoons grated lemon zest.

- Pecan Cardamom Cookies: Omit all ginger flavors. Add
1 cup finely chopped pecans (or other nuts) and 2 tablespoons
ground cardamom.

- Anise Sesame Cookies: Omit all ginger flavors. Add 1 cup
sesame seeds and 3 tablespoons anise seeds.

Yield: Makes about 6 dozen cookies