Chewy Triple Ginger Cookies

Gratitude unlocks the fullness of life. It turns what we have into enough, and more.
It turns denial into acceptance, chaos to order, confusion to clarity. 
It can turn a meal into a feast, a house into a home, a stranger into a friend. 
Melody Beattie
Where ever this finds you- I wish you a very happy Thanksgiving.  Thanksgiving is not only a day of cooking and feasting and being with friends and family, for me, it’s a time to reflect, and nudge myself gently back to the place of gratitude. Acknowledging the goodness that is always there, behind the scenes, if I choose to tap into it.Today, think of one person you are grateful for. It may be someone close to you, or someone you haven’t seen in years. It may be someone who shifted the course of your life along the way. Or someone who gives you support and love daily without asking for anything in return. Or the person in your life who has been the most challenging of all your relationships.  For a few moments, hold them in your heart with gratitude. Sometimes this is easier said than done. But try. A remarkable thing will happen. At the deepest level- thankfulness changes us.  It has the uncanny ability to untie old knots in our heart. It gets us un-stuck. Through it healing comes. It shifts our perception and expands us. I am often surprised at how powerful it is, and how it affects those around us. Take a few moments today and let yourself feel it.

These chewy ginger cookies contain ginger in three different forms. Fresh grated ginger, ground ginger spice, and most importantly, candied ginger- which gives the cookies their flavorful and chewy punch. These cookies are perhaps more for the “adult” palate…containing white pepper and cardamom.

Molasses gives them their deep color and sweetness, balancing out all the ginger.

Fresh grated nutmeg, adds to the pleasure of baking.

Fresh grated ginger, gives the cookies a little more “bite”.

And lastly, candied ginger, gives even more heat while adding a chewiness.

Sometimes when I’m feeling lazing- instead of “sifting” my dry ingredients, I will whisk them together.
When scooping out and measuring flour, always mix it up and fluff it up a bit…. before measuring. Otherwise you will end up with too much flour, and dough that is too dry.

Mixing dry ingredients into wet, yields a firm dough.

Dough can either be rolled into little balls and flattened, and dipped in turbinado sugar.

Turbinado Sugar- or sugar in the raw- is golden hued and gives the cookies a nice sparkle.

Or make a log, wrap and refrigerate, and slice off perfect little discs. Roll and sprinkle with turbinado sugar.

Bake for 11-13 minutes depending on the size of the cookie. They will expand, crackle and become golden brown.

Thanks for reading! For more Feasting at Home … 



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Chewy Triple Ginger Cookies

by sylvia fountaine- feasting at home blog November-28-2013
Spicy and chewy ginger cookies utilizing 3 kinds of ginger.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
½ tsp cardamom
⅛ tsp white pepper ( optional)
1 teaspoon ground ginger
¼ teaspoon kosher salt
1 cup dark brown sugar, lightly packed
⅓ cup vegetable oil
⅓ cup molasses
1 extra-large egg, at room temperature
1 T fresh ginger, grated finely
1 1/4 cups chopped crystallized ginger (6 ounces)
Turbinado sugar ( sugar in the raw) for rolling the cookies
Preheat the oven to 350 degrees F.
In a large bowl, whisk together the flour, baking soda, spices and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 2-3 minutes. Scrape down sides. Beat another 2-3 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Add fresh grated ginger and candied ginger, scrape the sides of bowl to make sure all is incorporated. Beat for another couple minutes. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2-3 minutes. Mixture will be quite firm, but should incorporate all the flour.Either roll dough into 1 1/2-inch ball and then flatten them lightly with your fingers coating them with turbinado sugar, and place on parchment lined sheet pans. (Or alternately, roll into a l ½ diameter log, wrap in parchment and refrigerate, unit firm, about 1-2 hours. Slice off equal sized disks. Roll in sugar.) Bake for 11-12 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.


Prep time: Cook time: Total time: Yield: 24


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  1. says

    This is my first time on your website. These pictures are amazing. I especially loved the ground nutmeg shot. I’ll definitely have to give these gorgeous cookies a go.

  2. says

    They look and sound delicious! I love baking with ginger and not just the ground variety. The additional spices must make taste so festive and seasonal. I’ll be featuring these on my blog on a feature that I do called Baking News. Have a good day Sylvia :)

  3. says

    I’ve always grated ginger with a microplane but I notice you use a grater with larger holes. What side of the grater do you use…smallest, medium? These look wonderful!

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