These ginger snaps are extra pungent with ginger since they have Zingiber officinale in three different forms: ground, candied, and fresh grated root. The sorghum syrup combines well to make a flavorful cookie.

Makes about 4 dozen

2 1/4 cups unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
2 tablespoons finely chopped candied ginger
1 cup unsalted butter, softened
1 cup brown sugar
1/3 cup sorghum
2 extra-large eggs
1 tablespoon freshly grated gingerroot
1 teaspoon pure vanilla extract
About 1/3 cup sugar

Preheat oven to 350º F. In a bowl combine the dry ingredients: flour, baking powder, salt, ground ginger and candied ginger; toss well to mix.

In a food processor or a mixer, pulse or cream butter with the brown sugar until fluffy. Add the sorghum and mix until combined. Add the eggs, one at a time, until mixed; add the gingerroot and vanilla extract and pulse or mix until combined. Add the dry ingredients and pulse or mix until just blended.

Place the sugar in a saucer. Scoop the dough by the heaping teaspoonful and roll into balls. Roll each ball in the sugar to coat and place them on a baking sheet at least 2-inches apart.

Bake in a preheated oven for 10 to 12 minutes until flattened and cracked on top. Remove the pan from the oven and let the cookies stand for about 2 minutes. Remove cookies from the pan onto baking racks to cool. Store in a tightly closed tin for up to a week, or freeze for up to 3 months.© Susan Belsinger