This triple ginger cookie recipe creates sweet, spicy, and chewy ginger cookies. If you like a spice cookie that packs a punch, these are the classic ginger cookies you’ve been looking for!
Ginger cookies are a classic at Christmastime! This soft and spicy ginger cookie recipe has been made for years and years by my mom and it is always a holiday favorite.
This triple ginger cookies recipe uses three types of ginger to create soft, chewy, and spicy ginger cookies. These are a must try for those who love spice cookies!
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Why You’ll Love This Recipe
Level of difficulty: Easy.
Flavor: Ginger and molasses
Time: You’ll need about 90 minutes to make these spicy ginger cookies, including prep, a 30-minute chill-time, and baking your cookies 1 tray at a time.
Ingredients Needed
Salted butter
Brown sugar
Molasses
1 large egg
All-purpose flour
Ground ginger
Baking soda
Salt
Dried, minced ginger
Water (to re-hydrate the dried ginger)
Crystallized ginger (or sweet ginger bits)
Turbinado or granulated sugar (for rolling in)
TIP: Using room temperature eggs is often suggested for baking because the eggs will incorporate into the softened butter easier. This results in a smooth, uniform batter. If you’re setting your eggs out on the counter to bring them up to room temperature, the standard rule of thumb is to set them out for at least 30 minutes prior to using them.
See recipe card below for a full list of ingredients and measurements.
Step-by-Step Instructions
- Make the cookie dough.
- Place the dried, minced ginger and water into a small bowl and set aside.
- In a large bowl, cream together the butter and brown sugar.
- Beat in the molasses and eggs until combined.
- Slowly add the dry ingredients (flour, baking soda, salt, and ground ginger) into the bowl and mix until combined.
- Stir in the re-hydrated ginger and crystallized ginger until well distributed.
- Cover bowl with plastic-wrap and place into the refrigerator to chill.
- Chill. Chill the triple ginger cookie dough for at least 30 minutes. The dough can also be chilled overnight if that is best for your schedule.
- Roll into balls and bake. When ready to bake, preheat the oven to 350°F. Scoop 1 tablespoon-sized portions of chilled dough, roll into balls, and roll turbinado sugar to fully coat each dough ball. Place 2 inches apart on a baking sheet. Bake for 10-12 minutes, until the edges are golden-brown.
- Cool. Allow the cookies to cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.
- Enjoy!
- Store. Store cooled cookies in an air-tight container.
Making a Cookie Tray?
COOKIE TRAY TIP: Because ginger is such a strong flavor, putting these triple ginger cookies onto a larger cookie tray may cause everything to taste gingery. This is also applicable with mint or peanut butter treats (like these Chocolate Peppermint Kiss Cookies, Chocolate Mint Squares, and Peanut Butter Blossoms) BUT this is easy to avoid! Pack your triple ginger cookies on a separate plate (at least for transport to your event), and this will prevent this from happening!
Expert Tips
Can’t find dried, minced ginger? Use fresh! If you cannot find or do not have dried, minced ginger you can use fresh. Swap the 2 tablespoon of dried + 2 tablespoon of water in this recipe for 2 tablespoon of fresh ginger root that is finely chopped and you’re good to go!
Midwest chilling tip: embrace and use the cold winter weather! If you live in a place that is cold when you make this soft ginger cookie recipe, you can chill your dough outside! Find a flat surface, ensure your dough is covered well, and let mother nature chill your dough for you.
Use a cookie scoop to get all of your cookies to be the same size. While not a necessity, a cookie scoop is a super helpful tool that I use a lot in my kitchen. This small cookie scoop is the perfect size for this triple ginger cookies recipe. For larger cookie lovers, a medium cookie scoop or large cookie scoop may be preferred. If you can’t decide which size to get, they do have a variety pack of cookie scoops so you can try them all!
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Chewy Triple Ginger Cookies
Ingredients
- 2 tablespoon dried minced ginger*
- 2 tablespoon water*
- 1 cup 2 sticks salted butter, softened
- 1 C brown sugar
- ½ C molasses
- 1 large egg
- 1 tablespoon ground ginger
- 2 teaspoon baking soda
- ¼ teaspoon salt
- ⅔ C chopped crystallized ginger*
- 3 C all-purpose flour
- ½ C turbinado sugar for rolling*
Instructions
- Place the dried, minced ginger and water into a small bowl and set aside to rehydrate.
- In a large bowl, cream together the butter and brown sugar.
- Beat in the molasses and eggs until combined.
- Slowly add the dry ingredients (flour, baking soda, salt, and ground ginger) into the bowl and mix until combined.
- Gently stir in the re-hydrated ginger and crystallized ginger until well distributed.
- Cover the bowl with plastic-wrap and place into the refrigerator to chill.
- Chill the triple ginger cookie dough for at least 30 minutes.*
- When ready to bake, preheat the oven to 350°F.
- Scoop 1 tablespoon-sized portions of chilled dough into your hand and roll into balls. Then roll the balls in turbinado sugar to fully coat each dough ball.
- Place balls 2 inches apart on a baking sheet. Bake for 10-12 minutes, until the edges are golden-brown.
- Allow the cookies to cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.
- Enjoy!
- Store cooled cookies in an air-tight container.
CB says
These are a holiday staple! Easy to make and always a holiday hit!
Meredith says
So glad you love them too CB! These are definitely a holiday staple in our house too!