triple ginger snap cookies recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best triple ginger snap cookies recipe

I’ve been making these triple ginger snap cookies for years, and they’re still a favorite in our household. The combination of fresh ginger, crystallized ginger, and ground ginger gives them a unique flavor that’s both spicy and sweet.

I love how they smell while they’re baking, and the texture is perfect – crunchy on the outside and soft on the inside. My kids can’t get enough of them, and they’re a great snack to pack in lunchboxes or serve as a treat after dinner.

I’ve also found that they’re perfect for special occasions like holidays or potlucks. Plus, they’re relatively healthy compared to other cookies, thanks to the use of whole wheat flour and minimal added sugars.

One of my friends even uses them as a breakfast treat by pairing them with a cup of coffee or tea! I think it’s because the ginger has some amazing health benefits – it’s said to have anti-inflammatory properties and can even help with digestion.

My family loves them so much that we’ve started making them for every occasion, from birthday parties to just because. I’ve also experimented with different types of sugar, like coconut sugar or honey, but the classic recipe is still our favorite.

Triple Ginger Snap Cookies

4.7 from 880 votes

These triple ginger snap cookies pack a punch with three forms of ginger: fresh, ground, and crystallized. They are crisp on the edges, chewy in the center, and perfect for the holiday season.

Prep Time20 mins
Cook Time12 mins
Resting Time0 mins
Total Time32 mins
Servings: 36Cuisine: InternationalCalories: 110 kcal

🥘Ingredients

For the Dough

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 finely grated fresh ginger
1/3 cup finely chopped crystallized ginger

For Rolling

1/3 cup granulated sugar

👨‍🍳Directions

1Preheat the oven to 350°F and line two baking sheets with parchment paper.
2In a medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, and salt until evenly combined.
3In a large bowl, beat the softened butter and 1 cup of granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4Add the egg, molasses, and grated fresh ginger, then beat until smooth, scraping down the sides as needed.
5Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
6Stir in the chopped crystallized ginger until evenly distributed throughout the dough.
7Place the remaining 1/3 cup of granulated sugar in a shallow bowl.
8Scoop tablespoon-sized portions of dough and roll them into 1-inch balls, then roll each ball in the sugar to coat completely.
9Place the coated dough balls 2 inches apart on the prepared baking sheets.
10Bake for 10 to 12 minutes, until the cookies are set around the edges and the tops are lightly cracked and golden brown.
11Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
12The cookies will firm up as they cool, becoming crisp on the outside and chewy inside.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 110 kcal🧈Total Fat: 4g💛Saturated Fat: 2.5g❤️Cholesterol: 15mg🧂Sodium: 95mg🌾Total Carbs: 17g🥦Dietary Fiber: 0g🍬Sugars: 10g🥩Protein: 1g

📝Notes

For a spicier cookie, increase the ground ginger to 1 tablespoon. Store cookies in an airtight container at room temperature for up to 1 week.

Watch Video Of How Triple Ginger Snap Cookies Works

These triple ginger snap cookies are always a hit at any occasion – whether it’s a holiday party or just a regular Tuesday evening.

My family loves how they taste and feel – crunchy on the outside and soft on the inside – and they’re perfect for snacking or serving as a treat after dinner.

Plus, with their unique blend of fresh ginger, crystallized ginger, and ground ginger, they’re sure to become your new favorite cookie recipe too!

❓ Frequently Asked Questions About Triple Ginger Snap Cookies

Q: What type of ginger should I use?

In this recipe, you can use either fresh or crystallized ginger. If you want a more intense flavor, use crystallized ginger. If you prefer a milder flavor, use fresh ginger.

Q: Can I substitute other types of sugar?

Yes, you can substitute other types of sugar in this recipe. Keep in mind that using coconut sugar or honey will change the flavor slightly.

Q: How do I store these cookies?

You can store these cookies in an airtight container at room temperature for up to 5 days. They freeze well too – simply place them in a freezer-safe bag or container and store in the freezer for up to 2 months.

Q: Can I make these cookies gluten-free?

Yes, you can make these cookies gluten-free by substituting the all-purpose flour with gluten-free flour.

Q: What’s the best way to reheat these cookies?

The best way to reheat these cookies is in the microwave for 10-15 seconds or until warm and tender.

Similar Posts