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.
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Chewy Triple Ginger Cookies
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 24 1x
- 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
Outstanding recipe. I bake these all the time and they disappear in a flash
Great to hear Steve!
I’ve been using this recipe for almost seven years now, and have probably made these cookies at least a couple dozen times for friends and loved ones. These are by far my personal favorite cookies. They have been deeply enjoyed by all who’ve tried them. Just wanted to thank you and add that I recently made a couple batches of them with a vegan substitution for the first time, using 1.5 flax seed egg (1.5 tbsp ground flax seed mixed with 3.75 tbsp warm water) in place of the extra-large conventional egg. The results have proved practically identical to the original flavor and texture. The vegan friends I made them for were very pleased! Sharing the result in case anyone else needs or prefers a vegan option for these. My other two regular modifications have always been to use the thicker “blackstrap” form of molasses, and safflower oil (which is what I had on hand the first time I attempted the recipe). Both worked so wonderfully that I stuck with them. It’s amazing how these cookies seem able to retain their chewy texture indefinitely. Some years ago, I mailed a box of them to a couple of friends across the country, who then traveled with them on a trip through China, and they said the cookies were still just as chewy even three weeks after I’d baked them. They’re usually all eaten within a few days whenever I make them at home, so I wouldn’t have otherwise known. Thanks again for all the joy your recipe has brought to so many of my dear ones over the years!
Awww… thanks Geoffrey! Glad you and your friends are enjoying them and thanks for sharing your recipe notes- really helpful!
Love this spicy chewy cookie! I baked at 325 rather than 350 to ensure a bit underdone and incredibly soft and chewy. I will have to double the recipe next time!
Great to hear Rebeccca!
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!
Love hearing this Martha- thanks so much!
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.
Feel free to cut back on the sugar- of course!
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.
Thanks Bonnie- glad you are enjoying it!
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
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.
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.)
Yes Laurie, I usually use a dry measuing cup, especially if quantities are small.
Can this be made gluten free all purpose flour?
Hey Jill-I have not personally tried this with GF flour, but I don’t see why not?
FLAVOR BOMB! BEST GINGER COOKIE EVER!!!
thanks Heidi!
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!
Thanks so much Bonnie! Appreciate this!
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😊❤
Sounds heavenly Krisinda!
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.
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!
Thanks Carmen- appreciate the tip and noted the recipe!
Do you think a flax or chia egg would be ok in these? They sound so good.
Hi Jacquie- I’m not sure! You might not get the crackle?
ps-made these with a flax egg (golden flax) and they turned out great. So chewy and full of rich flavour.!
Oh awesome Jacquie! Great to hear and thanks for letting us know!
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.
Hi Stephani! One flax egg = 1 tablespoon ground flax (flax meal) mixed with 3 tablespoons water.
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!
They are best, up to 3 days after baking.:)
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
Yes it is a very stiff dough! Glad you enjoyed these Scott!
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!!
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.
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.
YAY!!! 🙌
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.
Do you know if I could make these with GF flour?
I’ve on ly tried with regular flour- so not sure? My guess is a GF flour blend should work fine!
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.
Thanks, good to know!!!
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!
Hi Heather, I haven’t baked with monk fruit- so not sure here…. sorry.
I’m GF, can I use another type of flower to make these and have it taste just as good!
I haven’t tried, but guessing you could? A GF flour blend.
Are you using black strap molasses for these? I love Trader Joe’s Triple Ginger Cookies so I am delighted to see this recipe!!
Hi Mert, I think I used regular Molasses.