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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 30 reviews
  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 24
  • Category: Dessert, Baked, cookie
  • Method: baked
  • Cuisine: American
  • Diet: Vegetarian

Description

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


Ingredients

Units
  • 2 1/4 cups AP flour, spooned and leveled
  • 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 butter, or coconut 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)
  • Turbinado sugar ( sugar in the raw) for rolling the cookies


Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, whisk together the flour, baking soda, spices ( cinnamon, cloves, nutmeg, cardamom, white pepper, ground ginger) and salt.
  3. In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) beat the brown sugar, butter and molasses on medium speed for 2-3 minutes. Scrape down the sides. Beat another 2-3 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute.
  4. Add freshly grated ginger and candied ginger, scrape the sides of the bowl to make sure all is incorporated. 
  5. 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.
  6. Either roll the dough into 1 1/2-inch balls 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. Slice off equal-sized disks. Roll in raw sugar.)
  7. Bake for 11-13 minutes, total, *but check at 9 minutes. If the cookies haven’t started to spread, wack the baking pan firmly on the oven rack to start the spread. Finish baking. The cookies will crisp & crackle on the top and be soft and chewy inside.
  8. Let the cookies cool on the sheets for 5 minutes, then transfer to wire racks to cool completely.

Notes

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

Cookies will keep up to 4 days at room temp, covered, or can be frozen. 

Nutrition

  • Serving Size: 1 cookie
  • Calories: 125
  • Sugar: 13 g
  • Sodium: 70.5 mg
  • Fat: 3.5 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 22.6 g
  • Fiber: 0.5 g
  • Protein: 1.5 g
  • Cholesterol: 7.8 mg

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Comments

  1. This is my favorite ginger cookie recipe! They are absolutely delicious. This year I’m making a double batch. The only thing I do different is I roll the cookie dough balls in maple bourbon sugar. My husband’s favorite cookie!!






  2. These looked exactly the same as your photo and they are the best ginger cookies I have ever tasted






  3. I love ginger and can’t wait to try this recipe. Just one question….How well does the dough hold up in the freezer? Thank you!

  4. in the instructions #2 when it says to add spices, which specific spices would that be?

    for the ingredients , it says “ 1 T fresh ginger, grated finely” what does the letter T stand for?

    instructions #6, when said to add dry ingredients, which specific ingredients are these?






  5. Just baked these for a friend who LOVES ginger. He RAVED about how much he loved them! From one Sylvia to another-thanks for the recipe!






  6. Hi there. I love these cookies, they are fabulous! However, I don’t have a Kitchen Aid, only a hand mixer. The dough very dense. Rolled out and used cookie cutter to help

  7. Made these for a fundraiser and they were amazing. Added Ghiardelli semi sweet chocolate chips to half of the cookies for my granddaughter at her request and that addition did not hurt the cookies one little bit or the sales. These cookies were the first to disappear.






  8. I absolutely love these cookies! I was out of my fresh ginger so didn’t use it, nor did I use white pepper. They are still super delicious spicy fablidocious and luckily seem kind of healthy with a lower fat content (I used coconut oil) than most cookies….because I ate at least six of them today:) I let them sit over night in fridge too. Next I will make the chai cookies. Thank you, Sylvia!






  9. Hi Sylvia: Have you ever tried these with coconut palm sugar instead of the brown sugar? I’m just wondering how that might impact the flavor of these. If you haven’t I’ll give it a try when I get around to making these and let you know how they turned out.

  10. 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!

  11. This is AWESOME! Thank you for this great post and sharing it with us. I’ve been looking online for something like for almost two hours! I’m going to share this on my site.

  12. 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 🙂

  13. 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.

  14. Such a wonderful post and recipe! I am glad I found your site! I have been looking for different ginger recipes, and I will be trying this one very soon!! Thank you!

    Pined at
    http://www.pinterest.com/pin/462744930434020896/

    Maria
    http://www.musicteachingandparenting.com

  15. I absolutely love ginger cookies!! And three kinds of ginger sound like the best idea ever! Love the look of these.

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