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!
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.
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
- 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? 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!
LOVE THIS RECIPE? YOU MAY ALSO ENJOY:
Chewy Triple Ginger Cookies
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.
Leave a Reply