Chewy Triple Ginger Cookies

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

5 from 16 reviews

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



  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoons ground cloves
  • 1/2 teaspoon ground nutmeg
  • ½ teaspoon cardamom
  • ⅛ teaspoon white pepper ( optional)
  • 1 teaspoon ground ginger
  • ¼ teaspoon kosher salt
  • 1 cup dark brown sugar, lightly packed
  • ⅓ cup melted coconut oil, butter or use olive oil
  • ⅓ 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


  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) 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 11-12 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.


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

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