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 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.
Chewy Triple Ginger Cookies
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