Chewy Triple Ginger Cookies

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!

Close up for these triple ginger crinkle cookies stacked and sitting on a wooden board. The ginger and molasses cookies are surrounded by additional cookies, crystallized ginger pieces, a white napkin, and a plate full of more cookies peeking into the back corner.

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!

TELL ME ABOUT THIS RECIPE FOR CHEWY GINGER COOKIES

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.

Top down view of the all the ingredients needed to make this ginger crinkle cookie recipe.

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)

OVERVIEW: HOW TO MAKE THIS GINGER COOKIE RECIPE

  1. 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.
  2. 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.
  3. Cool. Allow the cookies to cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.
  4. Enjoy!
  5. Store. Store cooled cookies in an air-tight container.
Close up of these ginger crackle cookies stacked and sitting on a wooden board. Another plate of triple ginger cookies is peeking into the background of the photo.

making a cookie tray? pack these separately.

Because ginger has such a strong flavor, packing these onto the same tray as other cookies may cause everything to taste like ginger. However, this is easy to avoid! Pack these spicy ginger cookies on a separate plate, at least to transport them to your event, so you can enjoy unique flavors of all of your cookies and treats.

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 Tbsp of dried + 2 Tbsp of water in this recipe for 2 Tbsp 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

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!
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Inactive Time 30 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 36 Cookies
Calories 142 kcal

Ingredients
  

  • 2 Tbsp dried minced ginger*
  • 2 Tbsp water*
  • 1 cup 2 sticks salted butter, softened
  • 1 C brown sugar
  • 1/2 C molasses
  • 1 large egg
  • 1 Tbsp ground ginger
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 2/3 C chopped crystallized ginger*
  • 3 C all-purpose flour
  • 1/2 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.

Notes

*If you do not have or cannot find dried, minced ginger you can replace the 2 Tbsp of this item + 2 Tbsp of water used to rehydrate it with 2 Tbsp of fresh, finely chopped, ginger root.
*You can use sweet ginger bits in place of the crystallized ginger in this recipe if desired.
*You can use granulated sugar in lieu of turbinado sugar for rolling if desired.
*The dough can also be chilled overnight if that is best for your schedule.

Nutrition

Calories: 142kcalCarbohydrates: 23gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 18mgSodium: 124mgPotassium: 97mgFiber: 1gSugar: 14gVitamin A: 164IUVitamin C: 1mgCalcium: 19mgIron: 1mg
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*Disclosure: This post may contain affiliate links, which means at no additional cost to you I may receive a small commission for purchases made through these links. However, please know that I strive to provide links to products that I actually use and wholeheartedly recommend whenever possible.
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