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stack of triple ginger molasses cookies on a wooden board with parchment paper. a plate of additional cookies sit in the background.
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5 from 8 votes

📖 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!
Prep Time30 minutes
Cook Time30 minutes
Inactive Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 36 Cookies
Calories: 142kcal
Author: Meredith

Ingredients

  • 2 tablespoon dried minced ginger*
  • 2 tablespoon water*
  • 1 cup 2 sticks salted butter, softened
  • 1 C brown sugar
  • ½ C dark molasses
  • 1 large egg
  • 1 tablespoon ground ginger
  • 2 teaspoon baking soda
  • ¼ teaspoon salt
  • â…” 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.

Notes

*If you do not have or cannot find dried, minced ginger you can replace the 2 tablespoon of this item + 2 tablespoon of water used to rehydrate it with 2 tablespoon 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: 142kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 124mg | Potassium: 97mg | Fiber: 1g | Sugar: 14g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg