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
What You’ll Need
- all-purpose flour
- baking soda
- spices: ground cinnamon, ground cloves, fresh or ground nutmeg, ground cardamom, white pepper , ground ginger
- kosher salt
- dark brown sugar,
- coconut oil, butter or use olive oil
- molasses
- extra-large egg
- fresh ginger
- crystallized or candied ginger
- Turbinado sugar – for rolling the cookies
How to make Triple Ginger Cookies
Whisk dry ingredients together.
Freshly grated nutmeg, adds to the pleasure of baking.
Mix wet ingredients together
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.
Combine!
Lastly, mix dry ingredients into wet mixture on a lower speed, yielding a firm dough.
Roll the 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 1 1/2- inch 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.
More cookies recipes to enjoy:
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Chewy Triple Ginger Cookies
- 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
- 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
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the flour, baking soda, spices ( cinnamon, cloves, nutmeg, cardamom, white pepper, ground ginger) and salt.
- 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.
- Add freshly grated ginger and candied ginger, scrape the sides of the bowl to make sure all is incorporated.
- 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.
- 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.)
- 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.
- 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
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!!
Love it!
Hi Loretta, Can you please tell me how to make the maple bourbon sugar? Thanks, Ginger
These looked exactly the same as your photo and they are the best ginger cookies I have ever tasted
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!
I haven’t tried freezing, but I’m sure if properly sealed it would freezefine!
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?
Updated the recipe to be more clear- sorry about that!
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!
Oh Goodie! Glad you both liked.
FABULOUS! Ginger lovers everywhere will cheer!👍👍
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
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.
That sounds yummy! I love chocolate and ginger together! Great idea!!!
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!
You are so welcome Melissa- yes a bit lower in fat. Pretty hard to not eat them. 😉
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.
I think it would tast amazing! Give it a try for sure!
They are chewy, but i would say medium soft. 🙂
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!
The biggest holes 🙂
Yes, 6 ounces of candied ginger….it seems like a lot, I know! 🙂
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.
16-18 cookies 🙂
Just made these. Superbly delicious!
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 🙂
Hi!! I just want to be sure… 1 T of fresh ginger is 1 teaspoon…
1 Tablespoon
These look like my kind of cookies!! Thanks for sharing, yum!
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.
Welcome and thanks for visiting Tammy!
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
Thanks Maria ….and let us know how they turn out!
Wow these are some really gorgeous cookies!
Great recipe, but WONDERFUL photos.
Love it
Claudia
Thanks Claudia!
Pinned! I love soft ginger cookies and molasses and the 3x of ginger is great!
I absolutely love ginger cookies!! And three kinds of ginger sound like the best idea ever! Love the look of these.
Thankyou Katrina!!