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Chewy Triple Ginger Cookies – using ginger in three different forms! Ground, freshly grated and candied ginger all work together to give this ginger cookie an extra boost of ginger! Video.
Chewy Triple Ginger Cookies, with three kinds of ginger- ground ginger, fresh raw ginger and candied ginger! #gingercookie #holidaycookie #chrismascookie #molassescookie | www.feastingathome.com
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

These chewy Ginger Cookies contain ginger in three different forms. Fresh grated ginger, ground ginger, 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.

Triple Ginger Cookies | 60-sec Video

Chewy Triple Ginger Cookies, with three kinds of ginger- ground ginger, fresh raw ginger and candied ginger! #gingercookie #holidaycookie #chrismascookie #molassescookie | www.feastingathome.com

 

What You’ll Need

  • all-purpose flour

How to make Triple Ginger Cookies

Whisk dry ingredients together.

Freshly grated nutmeg, adds to the pleasure of baking.

Chewy Triple Ginger Cookies, with three kinds of ginger- ground ginger, fresh raw ginger and candied ginger! #gingercookie #holidaycookie #chrismascookie #molassescookie | www.feastingathome.com

Chewy Triple Ginger Cookies, with three kinds of ginger- ground ginger, fresh raw ginger and candied ginger! #gingercookie #holidaycookie #chrismascookie #molassescookie | www.feastingathome.com

Set the dry ingredients aside.
 

Mix wet ingredients together

 
In the bowl of a stand mixer, beat the sugar, and butter until creamy. Add the molasses and eggs.
 
Chewy Triple Ginger Cookies, with three kinds of ginger- ground ginger, fresh raw ginger and candied ginger! #gingercookie #holidaycookie #chrismascookie #molassescookie | www.feastingathome.com
Molasses gives these Triple Ginger Cookies their deep color and sweetness, balancing out all the ginger.
 
Chewy Triple Ginger Cookies, with three kinds of ginger- ground ginger, fresh raw ginger and candied ginger! #gingercookie #holidaycookie #chrismascookie #molassescookie | www.feastingathome.com

Add the grated ginger and candied ginger.

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

And lastly, candied ginger gives even more heat while adding a chewiness. Chop or pulse in a food processor.

Chewy Triple Ginger Cookies, with three kinds of ginger- ground ginger, fresh raw ginger and candied ginger! #gingercookie #holidaycookie #chrismascookie #molassescookie | www.feastingathome.com

 

 

Combine!

Lastly, mix dry ingredients into wet mixture on a lower speed, yielding a firm dough.

Chewy Triple Ginger Cookies, with three kinds of ginger- ground ginger, fresh raw ginger and candied ginger! #gingercookie #holidaycookie #chrismascookie #molassescookie | www.feastingathome.com

 

Roll the dough

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

Chewy Triple Ginger Cookies, with three kinds of ginger- ground ginger, fresh raw ginger and candied ginger! #gingercookie #holidaycookie #chrismascookie #molassescookie | www.feastingathome.com

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

Or make a 1 1/2- inch log – wrap and refrigerate, and slice off perfect little discs. Roll and sprinkle with turbinado sugar.

A delicious recipe for chewy triple ginger cookies, with three kinds of ginger- ground, fresh and candied with white pepper and cardamom.| www.feastingathome.com

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

 
Chewy Triple Ginger Cookies, with three kinds of ginger- ground ginger, fresh raw ginger and candied ginger! #gingercookie #holidaycookie #chrismascookie #molassescookie | www.feastingathome.com
 
Cool on a wire rack.
 
A delicious recipe for chewy triple ginger cookies, with three kinds of ginger- ground, fresh and candied with white pepper and cardamom.| www.feastingathome.com
 
Keep cookies wrapped on the counter for up to 4-5 days.
Dough can be made ahead and frozen.
 
A delicious recipe for chewy triple ginger cookies, with three kinds of ginger- ground, fresh and candied with white pepper and cardamom.| www.feastingathome.com
 
 
On the homefront: 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 also a time to reflect and gently nudge myself back to the place of gratitude. Acknowledging the goodness that is always there, behind the scenes, if I choose to tap into it.
 
It has the uncanny ability to untie knots in my heart. It helps me see the bigger picture. There is always something to be thankful for, even it if is just breathing.
It shifts my perception, opens my heart, I am often surprised at how powerful it is, and how it affects those around us without us even saying a word.
 
People, especially those closest to us, feel our energy.
 
A delicious recipe for chewy triple ginger cookies, with three kinds of ginger- ground, fresh and candied with white pepper and cardamom.| www.feastingathome.com
 
Enjoy!
xoxo

 

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Chewy Triple Ginger Cookies, with three kinds of ginger- ground ginger, fresh raw ginger and candied ginger! #gingercookie #holidaycookie #chrismascookie #molassescookie | www.feastingathome.com

Chewy Triple Ginger Cookies


Description

Chewy Triple Ginger Cookies, with three kinds of ginger- ground ginger, fresh raw ginger and candied ginger!


Ingredients

Units Scale

 

  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoons ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cardamom
  • 1/8 teaspoon white pepper ( optional)
  • 1 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1 cup dark brown sugar, lightly packed
  • 1/3 cup melted coconut oil, butter or use olive oil
  • 1/3 cup molasses
  • 1 extra-large egg, at room temperature
  • 1 tablespoon fresh ginger, grated finely
  • 1 1/4 cups crystallized or candied ginger (6 ounces) – chopped small (or use food processor and pulse)
  • 2 1/4 cups all-purpose flour
  • Turbinado sugar ( sugar in the raw) for rolling the cookies

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, whisk together the flour, baking soda, spices ( cinnamon, cloves, nutmeg, cardamom, white pepper, ground ginger) and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, melted butter ( or oil), and molasses on medium speed for 2-3 minutes.
  4. Scrape down the sides. Beat another 2-3 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute.
  5. Add freshly grated ginger and candied ginger, scrape the sides of the bowl to make sure all is incorporated. Beat for another couple of minutes.
  6. With the mixer still on low, gradually add the flour to the bowl and mix on medium speed for 2-3 minutes. The mixture will be quite firm but should incorporate all the flour.
  7. 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 an l ½ diameter log, wrap in parchment and refrigerate, unit firm, about 1-2 hours.
  8. Slice off equal-sized disks. Roll in raw sugar.)
  9. Bake for 11-13 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.

Notes

Dough can be made ahead, frozen in a log, thawed, sliced  and baked.


Nutrition

  • Calories: 125

Keywords: ginger cookie, triple ginger cooky, spicy ginger cookie, chewy ginger cookie, ginger molasses cookie

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  1. These cookies are absolutely delicious! This is probably my favorite recipe for ginger cookies that I have ever tried. The most difficult thing about it is limiting myself to only one or two cookies at a time! Yum!

  2. Delicious. However, I think they’re too sweet. I like to reduce the sugar in my baking whenever possible. Next time I’ll try them with 3/4C sugar.

  3. Just made the fourth batch of these this season! Even folks I think might be intimidated by the ginger kick, seem to love these cookies. I’ve tried chilling the dough and baking them up before serving and baking them right after mixing the dough and storing them in an airtight container, and I actually think they do better baked and stored. It’s amazing how chewy the are after a week or longer, and I think the flavors marry with time. When I have over baked them, still delicious but not the same chewiness. For my oven, 13 minutes is perfect. In the toaster oven it is too long.

  4. Hello Sylvia,
    These cookies are delicious. I love to cook but hate to bake. However I do bake throughout the year but Christmas is a time where I make a ton of cookies to give to family and friends. I don’t know if some people would let me in their house if I didn’t have a tin of my cookies for them.
    I couldn’t get the candied ginger minced in my food processor (large one or small). So I had to hand chop it. While I was doing this I thought to myself “I don’t think I will make these again because this took a while to do.
    However when the first batch came out and I ate one well that changed my mind. I doubled the recipe and I chose to add the white pepper. I like spice and heat but for someone who doesn’t or is more sensitive to spicy food it will be interesting to see if anyone says anything to me.
    If they do I will either leave the pepper out next time or reduce it to half.
    Thanks for sharing your recipes with us. I have made quite a few of them and they have all been great.
    Wendy

    1. Hi Wendy- thanks for sharing. Cutting the candied ginger is challenging, and I felt the same way- like it was LOT of work. But then when I tried them I was like….well OK, it was worth it. 🙂 Sometimes you can find softer versions that are easier to cut too.

  5. I always wonder if I should measure molasses in a liquid measuring cup or a dry measuring cup. From the recipe picture it looks like you used a dry measuring cup. Is that what you always use for molasses? (Same question for the Spicy Chai Molasses cookies.)

  6. These are the best ginger cookies I have ever made and I think the best I have ever eaten! I so appreciate the boldness of the flavor. Sylvia, every recipe I have tried of yours really delivers on the bold and complex. The lamb cabbage roles recipe you have comes to mind. I so appreciate that you don’t water things down to make them accessible to everyone. Love your palate!
    I don’t have a standing mixer, so used the hand held and agree with a previous reviewer that the dense dough takes the mixer (mechanical and human) to the limits -but works. I didn’t mix as long as recommended at each step, and don’t think the final result suffered.
    Also, I do have food processor and used that not only to pulse the candied ginger, but also peeled and roughly chopped the fresh ginger and threw it in with the candied rather than grating. Worked great!
    Thanks so much. These are the ginger cookies I’ve fantasized about!

  7. Baked these cookies on Christmas Eve. I didn’t use all ginger required. I used powder ginger and 1/2 tbsp fresh ginger. I chose coconut oil and used pure dark choc chips melted and spread over the cookies. Turned delicious! I froze my mix for an hour. Made a bakers dozen extra large cookies. Family loved them.
    Thank you for this awesome recipe😊❤

  8. Amazing. Only problem was it didn’t make enough. These have a lot of kick. I loved it but I will omit the pepper next time for others. I put the candied ginger in the food processor and pulsed. Was much easier.

  9. These are amazing. They definitely have kick. I love them. I put the candied ginger in the food processor and pulsed it to get nice small pieces. Was easier than chopping by hand. Thank you!

          1. How do you add a flax egg? Is that just the flax seeds? I’d like to try adding flax but I don’t know how much to add. I’d like to have your input.

          2. Hi Stephani! One flax egg = 1 tablespoon ground flax (flax meal) mixed with 3 tablespoons water.

  10. I love this recipe and will be making them again this year!! Do you know how long they stay fresh once baked? I’m giving them for gifts so don’t want to make too far in advance!

  11. This cookie is a ginger bomb and i love it!!!!! Super chewy and soooo good! I dont have a stand mixer so i used a hand mixer and it got really tough to mix and tested the integrity of my mixer. It survived but i would definitely suggest using a stand mixer

  12. wow, these are incredible. took me a while to chop all of the ginger – my crystalized ginger was in slices. but sooo worth it. i had a bit of lemon curd in the fridge and it was difficult to save anything for later!!

  13. These are beyond delicious! I made five new cookie recipes this Christmas, and these were hands down the favorite. Everyone who has had one has to have another….and another.

  14. Wow! These are amazing! At first I thought the amount of crystalized ginger might be a typo. Nope, and it’s the perfect amount. My house smells glorious and I’ll definitely be making another batch very soon.

  15. I’ve had this recipe bookmarked for years but just made them today. Best ginger cookie recipe ever! Chopping up candid ginger is a plain but these were so worth it. Followed the recipe except I added an additional tsp of ground ginger and the white pepper. Can’t wait to make this again.

    1. Bob’s Red Mill 1 to 1 GF baking flour works great. I’ve used it for baking in cookies and cakes. There is also another brand called Cup4Cup but I’ve not used that brand. Hope that helps.

  16. This looks amazing! Any tips on replacing the sugar with something like monk fruit? Trying to keep the holidays as blood sugar stable as possible! Thank you!

  17. Are you using black strap molasses for these? I love Trader Joe’s Triple Ginger Cookies so I am delighted to see this recipe!!

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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