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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 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

Units Scale
  • 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