triple ginger cookies recipe

Written ByJenny Smyth Posted on
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The Best triple ginger cookies recipe

I’ve been making triple ginger cookies for years, and they’re always a hit with my family and friends. The recipe comes from my grandmother, who got it from her mother, so it’s been passed down through generations.

The combination of fresh ginger, crystallized ginger, and ground ginger gives these cookies a unique flavor that’s both spicy and sweet. I love that they’re easy to make and perfect for any occasion, whether it’s a holiday party or just a Tuesday.

My kids love helping me roll out the dough and cutting out the shapes, and they’re always excited to taste the finished product. One of the best things about this recipe is that it’s a great way to use up fresh ginger that might be going bad in the fridge – just peel and chop it up and add it to the dough.

The cookies have a lovely texture, too – they’re crunchy on the outside and chewy on the inside. I like to store them in an airtight container on the counter for up to 5 days or freeze them for up to 2 months.

They’re perfect for snacking on or as a gift for friends and family.

Triple Ginger Cookies

4.6 from 1256 votes

These triple ginger cookies combine three forms of ginger for a deeply spiced, chewy treat. Fresh ginger, ground ginger, and crystallized ginger create layers of warmth and sweetness.

Prep Time20 mins
Cook Time12 mins
Resting Time0 mins
Total Time32 mins
Servings: 24Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Cookies

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1/4 cup molasses
1 tablespoon fresh ginger, grated
1/3 cup crystallized ginger, finely chopped
Additional granulated sugar for rolling

👨‍🍳Directions

1Preheat the oven to 350°F.
2Line two baking sheets with parchment paper.
3In a medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, and salt.
Set aside.
4In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
5Add the egg, molasses, and fresh grated ginger, then beat until well combined, scraping down the sides as needed.
6Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
7Fold in the chopped crystallized ginger until evenly distributed.
8Place about 1/2 cup of granulated sugar in a shallow bowl.
9Scoop rounded tablespoons of dough, roll into 1-inch balls, then roll each ball in the sugar to coat evenly.
10Place the sugared dough balls 2 inches apart on the prepared baking sheets.
11Bake for 10 to 12 minutes, until the edges are set and the tops crack slightly.
12The centers will appear soft but will firm up as they cool.
13Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
14Store in an airtight container at room temperature for up to one week.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper
Wire rack
Measuring cups and spoons
Grater
Sharp knife

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 6g💛Saturated Fat: 4g❤️Cholesterol: 25mg🧂Sodium: 120mg🌾Total Carbs: 23g🥦Dietary Fiber: 0g🍬Sugars: 14g🥩Protein: 2g

📝Notes

For a spicier cookie, increase the ground ginger to 1 tablespoon. You can substitute light molasses for dark molasses, but the flavor will be milder.

Watch Video Of How Triple Ginger Cookies Works

These triple ginger cookies are always a good idea for any occasion – whether it’s a holiday party, a family gathering, or just a Tuesday. They’re easy to make and perfect for snacking on or as a gift for friends and family.

I like to store them in an airtight container on the counter for up to 5 days or freeze them for up to 2 months. They’re also great for gift-giving – just package them in cute bags or containers and you’re good to go.

❓ Frequently Asked Questions About Triple Ginger Cookies

Q: What is the difference between fresh ginger and crystallized ginger?

Fresh ginger is the root of the plant, while crystallized ginger is made by boiling fresh ginger in sugar syrup until it’s thick and syrupy. This process gives crystallized ginger its characteristic sweetness and crunchiness.

Q: Can I substitute crystallized ginger with more fresh ginger?

No, using more fresh ginger will change the flavor profile of the cookies. You can try reducing the amount of crystallized ginger if you prefer a less sweet cookie.

Q: How long do triple ginger cookies take to bake?

The baking time will depend on your oven temperature and cookie size, but typically they take around 10-12 minutes to bake until golden brown.

Q: Can I make these cookies without an electric mixer?

You can mix the dough by hand using a wooden spoon or a stand mixer if you don’t have an electric mixer.

Q: How do I store leftover triple ginger cookies?

You can store them in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months.

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