Sparkling Ginger Chip Cookies Recipe

I made these for Lottie & Doof's 12 DAYS OF COOKIES. They are tiny, bite-sized holiday cookies made with two kinds of ginger and lots of shaved chocolate. The turbinado sugar crust gives them a bit of crunch which is a nice contrast to the ooey-goey chocolate.

Sparkling Ginger Chip Cookies

Today I'm participating in the 12 Days of Cookies on one of the sites I love to visit most, Lottie + Doof. It's exciting (and a bit intimidating) to be following Dorie, and Avery Wittkamp from Marlow & Sons - each day L+D will feature a new cookie recipe (through December 12). My contribution is these Sparkling Ginger Chip Cookies. They are tiny, bite-sized holiday cookies made with two kinds of ginger and lots of shaved chocolate. The turbinado sugar crust gives them a bit of crunch which is a nice contrast to the ooey-goey chocolate (when they're still warm). For the people who have been visiting my site for a while, think of them as the love child of the itsy bitsy chocolate chip cookies and the triple ginger cookies. That's what I had in mind as I set out to make them.

Ginger Chip Cookies

They are a breeze to mix up by hand, meaning there's no reason to dirty up your electric mixer. Said another way, you don't need to cream the butter into the sugar, which is where most of the effort is usually required. Instead you mix the sweeteners into barely-melted butter, add the egg, and pour that over the flour mixture. No sore arm muscles ;)

Ginger Chip Cookies

And while we're on the topic of holiday cookies, I thought I should point two favorites from last year. I loved these elegant, powder-kissed Swedish Rye Cookies, and my pal Sante's Hermit Cookies were great as well - they're full of nuts and spices and currants, topped with a snow-cap of icing. There's a more comprehensive list of Christmas Cookies here as well!

Thanks again to Tim at Lottie & Doof for inviting me to participate. Can't wait to see who is up next.

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Sparkling Ginger Chip Cookies

If you can't locate whole wheat pastry flour, you can substitute spelt flour. Or feel free to use all-purpose flour if that is what you have on hand. As far as the unsulphured molasses goes, I use Wholesome Sweeteners or Plantation Organic Blackstrap Molasses. I used a Scharffen Berger Bittersweet 70% here. You can use light brown sugar, or light muscavado sugar in place of the natural cane sugar.

1/2 cup / 3.5 oz / 90 g turbinado sugar
6 ounces / 170 g bittersweet chocolate
2 cups / 8.5 oz / 245 g whole wheat pastry flour
1 teaspoon baking soda
4 1/2 teaspoons ground ginger
1/2 teaspoon fine grain sea salt
1/2 cup / 4 oz / 113 g unsalted butter
1/4 cup / 2 oz / 60 ml unsulphured molasses

2/3 cup / 3.75 oz / 100 g fine grain natural cane sugar, sifted

1 1/2 tablespoons grated fresh ginger, peeled
1 large egg, well beaten

Preheat the oven to 350F / 180C degrees - racks in the top and bottom third of the oven. Line a couple baking sheets with unbleached parchment paper or a Silpat mat, and place the large-grain sugar in a small bowl. Set aside.

Finely chop the chocolate bar into 1/8-inch pieces, more like (mostly) shavings really.

In a large bowl whisk together the flour, baking soda, ground ginger, and salt.

Heat the butter in a saucepan until it is just barely melted. Remove from heat and stir in the molasses, sugar, and fresh ginger. The mixture should be warm, but not hot at this point, if it is hot to the touch let it cool a bit. Whisk in the egg. Now pour this over the flour mixture, and stir until just combined. Fold in the chocolate.

I like these cookies tiny, barely bite-sized, so I scoop out the dough in exact, level tablespoons. I then tear those pieces of dough in two before rolling each 1/2 tablespoon of dough into a ball shape. From there, grab a small handful of the big sugar you set aside earlier and roll each ball between your palms to heavily coat the outside of each dough ball. Place dough a few inches apart on prepared baking sheets. Bake for 7-10 minutes or until cookies puff up, darken a bit, and get quite fragrant.

Makes roughly 4 dozen.

Prep time: 30 minutes - Cook time: 10 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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Thanks for your delicious recipes and inspiration! I baked these for New Years eve and they went down a treat! Here are the results.
p.s. I used treacle instead of molasses, as that’s what I had in the cupboard, and white flour, and raw sugar instead of the turbinado… but they were delicious none the less!!


I made my own gluten free version of these and they really are delicious and so simple!

The Curious Baker

Those look amazing.. I am going to a new year’s eve party, and we are supposed to bring something– these looks just perfect. Yum! The crystals are a great touch.
Seiko Space Walk


I like to bake them a minute or two less, where they are softer and melt in your mouth (if you eat them soon after they come out of the oven). You taste the chocolate a lot more, or if you bake them longer, they taste like the best ginger snap cookies, but loose the chocolate-ness, which is a bummer. It’s funny how a minute or two difference and they taste so different, like 2 different cookies, but both delicious!


Oh. My. Dawg. ! ! I made these yesterday ! ! Just getting ready to make another batch cuz there’s none left………….


Thanks for the clarification about the sugar. Just made these today! They were so easy, and probably the tastiest cookies I’ve ever made (besides the standard chocolate chip). The only thing is, I couldn’t get the chocolate to remain as discrete as it is in your picture. When I folded it in to the batter, it quickly became incorporated, so the cookies were ginger-chocolate cookies instead of ginger chip cookies. Should I have cut the chocolate in bigger pieces?
I know I’ve said it before, but I love this blog.


I love your ginger and chocolate. Besides the chopping of the chocolate, the rest of the recipe is fast and easy. I baked these tonight and couldn’t stop myself from eating them 🙂 These are not overly sweet, and have a good balance of chocolate and ginger. I will definitely make these again. I love that you recommend unsulphured molasses and whole wheat pastry flour, but still give alternatives. Thanks for the wonderful recipe and your beautiful blog.


I got a sugar high from eating just one of these. >


I made them without the chocolate and they came out excellent as well–chewy with the perfect amount of ginger. This cookie will definitely be a crowd pleaser!


These are so good! I love ginger cookies and I love chocolate chip cookies, so why not combine them? I misread the recipe and bought unsweetened chocolate instead of bittersweet, so I used less of it (4 oz) and added an extra 1/4 cup of sugar. It was very good, as long you don’t mind slightly bitter bites of chocolate! Thanks!


These are unbelievable !!! thank you so very much. I’ve been following and trying your receipes for two years now 🙂 thank you for each and every one of them 🙂


These are delightful! I just made them to go in my cookie gift baskets, and most of them will probably never make it out of the house.
They have a nice chew to them, and they’re so pretty with the turbinado sugar clinging to the outside!


Thanks for this. So tasty, everyone loved them!

Aaron R

These are wonderful! I think these Ginger Chips might be my favorite holiday cookie now 🙂 Thank you for the recipe.


Just made these, they are pretty good; but not very sweet. This is fine for me, but my husband likes sweet stuff. Next time I may try increasing the amount of sugar, or substituting semi-sweet chocolate for some of the chocolate.


Oh my god Heidi–these are, without doubt, probably the best cookies I’ve ever made! The spicy warmth of the ginger combined with the dark, dark chocolate and the sugar crunch is just literally to die for! I know you said you liked them best when still oozy and warm but I am finding myself even more partial to them the next morning–cool and cakey and with distinct nubs of chocolate.
Your recipes never fail to let me down and this is an outstanding example 🙂
PS. I used just unbleached regular flour as it was all I had and these turned out perfect.


These were easy and delicious! Thanks, Heidi. I substituted agave nectar for the molasses, and although they weren’t as dark as yours, they tasted great.


Hi Heidi,
Made these cookies this weekend and they were delightful! I made two batches to ship off to Alaska and Ireland for the holidays from over here in NYC. I’ll be making a third batch just for my family too. These are definitely sticking around!
I did make a slight change: since I didn’t have any whole wheat pastry flour on hand, I used a mix of 1/4 c cornstarch, 3/4 c whole wheat flour & 1c AP flour. I also threw in two full tblspns of the fresh ginger, just because I love it so! Thanks for sharing!


Fantastic. Just made them. Chewy, spicy wonderfulness. It’s a keeper.

Katherine Deumling

Hey i think u all should read this …This is a very good …….P.s i was just playing it readly SUCKS………..

ana gonzalez

I made these cookies yesterday, and I have to say that these cookies are *the* most divine ginger cookies that I have ever tasted! Simply wonderful! Thank you 🙂


First time I’ve tried one of your recipes. Follow the links from gmail quite often. Yesterday my 28 year old mixmaster decided to pack it in so this recipe was perfect. Right in the middle of christmas baking and no mixer. Your recipe turned out awesome. Love the ginger and chocolate flavours.


Adorable! I love the chocolate/ginger combo. I’ve been wanting to try out a recipe using turbinado sugar too.


Looking for twisty takes on old favorites…..great idea…adding chocolate to ginger cookies…..really chocolate to anything, right? I think I will put these on my list!!

LoveFeast Table

Thank you! I just pulled these out of the oven and they are FAN.TAS.TIC! I followed the recipe exactly and they turned out great. Love them… the perfect combination of spicy and sweet, chewy and crunchy. I don’t even want to share.


These might be the most beautiful little cookies I’ve ever seen!!!


I haven’t been able to check out your recipes in a while and I’ve missed seeing your great creations. This one is fabulous. A definite new favourite!


I have been dreaming about these all week and I finally had a chance to make them today. They are some of the best ginger cookies I’ve ever had. Thanks for the great recipe!!


I just finished making these and they are amazing. They’re incredibly easy to veganize, too. I just substituted one tablespoon of chia seeds mixed with 3 tablespoons of water for the egg and Earth Balance for the butter. They turned out perfectly — and I love the combination of ginger and chocolate.


YUM! My first batch just cooled enough to sample them. Fabulous! I was a little low on chocolate in my pantry, but they still came out great! Thanks Heidi!


Thank you so much for this fantastic recipe!




hmmm, ginger cookies are my favorite cookies. So reminding me of the holidays! great winter treat also because of ginger’s soothing warming kick. Thanks for sharing, really love your recipes!


hmmm, ginger cookies! perfect for the holidays and cold weather too as ginger has that soothing warming kick to it. love your recipes Heidi!


I just made these cookies and they are OH SO DELICIOUS. They are super duper gingery, which I love, and just heaven right out of the oven, when the chocolate is gooey. I used sanding sugar to roll them in, and I really like the contrast in textures, as well as their itty bitty size. These are tasty, and adorable!


These cookies are delightful.
Forming them small is the perfect suggestion–the more cookies I shaped, the smaller I made the balls…and the tinier, the better. Nice textural contrast, too. Thanks for creating this wonderful holiday treat.


I’ll be doing a great deal of baking this Sunday to test out recipes for our holiday menu. This is definitely one of the cookie recipes that I’ll be making for the holidays. This and French Macarons.

kamran siddiqi

I’ll be doing a great deal of baking this Sunday to test out recipes for our holiday menu. This is definitely one of the cookie recipes that I’ll be making for the holidays. This and French Macarons.

kamran siddiqi

Heidi, these are divine! What a wonderful twist on tradition. The fresh + dry ginger is fantastic. I just made a batch and they are beautiful (like you photos)!


I have ground ginger but what kind of ginger do you buy for the 11/2 grated ginger?

She's a novice

I love the sparkle of the sugar on the cookies too!


Made these last night for a cookie swap – they’re little gems! Also, they are delicious with vanilla ice cream.


I love the sparkle of turbinado sugar on top!

Molly's Menu

These have been on my mind since you posted them and I finally got around to it last night. These are super yummy delicious bits of joy! Anyone who hesitates to combine ginger and chocolate should not have any fear. Thanks, Heidi for always doing the ground work I don’t have the time (or patience) for.


Could the dough be made in advance and refrigerated?


Hello Heidi! Just wanted to let you know I’ve enjoyed each and every single one of your blog entries. However, your sparkling ginger cookies has hunted me for four days now and I finally had a the chance to make it this evening and Oh Boy!!! It’s a Christmas miracle!!! I finally found a ginger/molasses base cookie that I love! I can’t wait to share this with my friends and family. Thanks a million!


Just made these tonight. I’m not a huge fan of ginger cookies but these were fantastic! And really easy to make once you have all the ingredients. I was expecting a crunchy cookie (like a snap) but these are deliciously gooey in the middle. The turbinado sugar was genius – it really elevates the cookie to another level. I threw most of the batch in the freezer so that I wouldn’t be tempted to eat them all in one night.


I made these yesterday and let me say…they are the HOLY GRAIL of cookies! I made them to send to a friend for Christmas but alas, I have eaten an inordinate number of them already. This recipe is the gastronomic equivalent of finding a winning lottery ticket in my sock drawer 🙂


I like the sound of combining ginger cookies and chocolate!


Gosh, you have so many comments on this post I don’t know if you’ll notice this Q from me, but it’s worth a shot. I love the nostalgia of my cookie-press, and I always get it out at this time of year, but I wish that I had a more healthy/modern/inspired recipe for the dough. “Cream cheese+ butter + flour –> bake” just doesn’t do it for me anymore. Do you have a favorite cookie dough that you think would work well in a cookie-press?


I made these cookies yesterday and they are AMAZING! My husband described them as “magically delicious” and ‘threatened’ to eat only them for dinner.
I love the small size!


I don’t know if a more perfect cookie has ever been dreamed into existence. They are beautiful I can’t wait to make them.


What an interesting twist on ginger cookies! I would like to use some of the concepts in this recipe and marry with some ingredients I use in my gingersnap recipe. I love the idea of chocolate shavings and freshly grated ginger. I might tinker with this and include date sugar…one of my favorite sugar substitutes.
Great pictures!

my year without

These are so pretty! I love the way they sparkle 🙂 And I’m sure they’re delicious too!!


My son came over last night and made these for me. Fantastic! Good enough to make me start baking cookies again, something I haven’t done in decades. Biting into a warm ginger cookie and having a bit of chocolate ooze out … OMG!
Perfect holiday choice, and they look just like the photo.


These are beautiful! Another wonderful recipe I look forward to making from your website. Thanks!


Heidi et al – a general baking question here. I’ve been using whole wheat flour & whole wheat pastry flour in some of my old tried n’ true recipes that call for unbleached apf (like the ones for choc. chip cookies on the back of the Nestles or Ghirardelli chip bags). They often come out f-l-a-t — definitely good, but flat. Is there anything I should do to compensate – more baking powder or soda, frex? I should note, it’s also very, very dry in my neck of the woods right now (DC- mid-Atlantic) – not sure if the lack of humidity in the air has anything to do with this.
thanks for any advice from fellow bakers. oh, and btw – try the pine nut rosemary shortbread from last year. Yum.


I do love the sparkling crystals! Just made a batch of orange + clove buttons tonight, rolled in a mix of black sesame + sparkling sugar. The crunch is irresistible! *Molly


This is a fabulous recipe, with ginger in the chocolate.


Oh my goodness… theses cookies are amazing!!!! I just made a batch to bring to my one of my last grad. classes of the semester. Boy are they in for a treat!


Yum! I just baked these and my kitchen smells so good! I did not have any turbinado sugar so used the cane sugar to roll them in, but they are still amazing.
This is the first time I have made anything sweet from your site. I have made the Pepita Salad (love it), the Giant White Bean Chpotle recipe and one of the lentil soups. I really like them all, but the Pepita is my fave!
AND, I finally visited SF for the first time, the first week in November. I will def go back. Walked about 11 miles one day, from Union Square, to the waterfront. all along to Crissy Field, and to the GG Bridge…across the bridge and back, and then back to the Buena Vista for a beer!! Whew! The day was sunny and clear..I couldn’t help myself!
Thanks for a great food site. You inspire me to eat healthy!


I love you. The Chickpea Noodle Soup in your archives was exactly what my sick self wanted.
(the cookies also look good)


Holy sugar, but these are tasty!


These look like dreamy holiday cookies. Ginger and chocolate is a magical, perfect combo.


These look absolutely divine! Can’t wait to try them. On my to-do list for next weekend.

Lauren Our Kitchen

I’m baking these now. The first batch just came out of the oven and they’re fantastic! When I read the recipe I was a little concerned about the quantity of ginger used, but they come out well-balanced – sweet with a nice little kick.


These were fantastic!


These look delicious! I just picked up some smoked sea salt, I think I’m going to try a batch rolled in just sugar, and a batch very lightly sprinkled with sea salt as well. Thanks for another great recipe.


Oooooooohhhhh… ginger and chocolate? Such an excellent combination!


Oh wow, these look amazing. Gonna have to convert to gluten-free. I’m a sucker for ginger-molasses cookies.


These look delicious! I can’t wait to try them.
Just in case someone out there knows, what would “whole wheat pastry flour” be called in Germany? Does it even exist here? I can’t seem to find it.


Your blog is super. So are your photographies. They make me hungry. I have spent a nice moment when seeing them. Thanks a lot.


Wow, your photos are so beautiful. Everything comes across so tactile and rich. I’m very much in awe. Delicious looking food 🙂


Just Googled turbinado sugar as I had never heard of it. For all you British cooks in the same boat… it’s demerara – although I’m definately going to use this exciting new US term from now on!


Yummmmmmmmm.. Delicious.
Beautiful blog i love reading it, love your work.
Can’t wait to try these cookies


Hi Heidi! These look great, perfect to take on my road trip coming up! Which just so happens to be down to Palm Springs area to visit date farms and citrus orchards. Do you have any places to recommend in that area? (antique/farms/food/etc)
much thanks,

Organic Goodness

I just went over to check out the Lottie + Doof site, and it is awesome! And I can’t wait to make the ginger chip cookies here. I love so many of your recipes…..actually, everyone I have tried was great, and they all look and sound sooooooo good. And thanks for the tip about Lottie + Doof….only problem is, how can I make all your recipes AND all of theirs?

Sandra Moore

Which sugar goes into the recipe? The 1/2 cup or the 2/3 cup?


Wow! I love your triple ginger cookies and I make them often. I never thought of adding chocolate to them in lieu of the crystallized ginger. I will definitely try these!


I lately discovered molasses in baking. What a nice recipe. Thanks a lot.

tobias cooks!

Whoah… These look delicious… I’m drooling 😀

French Cooking for Dummies

Your blog is such a breath of fresh air, so delightful and joyous! A real source of inspiration, thank you for your many morsels of goodness.
If you have a moment or two, please amuse yourself with my new creation. I would greatly appreciate the brief moment of adoration and any suggestions.
Thank You.

Jessica Lauren

These cookies look incredibly delicious. I love the Itsy Bitsy Chocolate Chip cookies, so these minis will be another great addition to my cookie recipe file! Thanks!


There is no way of finding molasses in my country 🙁
Any ideas what could I use instead?
Guidelines: Too Eastern Europe. Mostly available: lots of aspartam-based sweeteners, any type of sugar, lots of honey.
Thanx a lot!


Heidi…these look marvelous…I’m going to make them tonight! Thank you for this fabulous recipe…I love baking Christmas Cookies!

The Healthy Apple

Cute, cute, cute and easy – perfect for the holidays!
I have to check out those Swedish Rye cookies you mentioned. I think rye is so under-appreciated!

Amber @ Native Food and Wine

Heidi, how well do you think these would keep? I want to send my in-laws some cookies and they’d be a few days in transit.


I’m working on putting together a “finals week” package for college freshman daughter & was planning on including the Triple Ginger cookies…think maybe I’ll switch to these…chocolate & ginger–yum. (maybe it’s not such a bad thing that I’m getting things done late!)
Daughter cooks lunch for her 50 hall mates twice each week & has used several of your recipes. She’s getting loads of compliments in addition to thanks for cooking with health/nutrition in mind plus requests for the recipes. (one person’s idea of lunch was ramen soup with egg-served with nothing else–she called it Ramen Egg Drop soup…suppose there are worse meals…at least she was trying) 🙂 Thanks for helping to convince these college women that good, healthy & nutritious cooking doesn’t have to be complicated.


Thanks Heidi – Chocolate and ginger together are divine. And I love the little size – reminds me of a tiny chocolate chip cookie that one of my former colleagues baked and shared at work every pay day. He would never give up his recipe, so I am grateful for yours. I think I might make these with some of children in my congregation.


Those cookies look so beautiful–like little gems. I am going to have to try to adapt them and make them GF. They sound scrumptious!


Martha Stewart has a very similar cookie that she featured about 7 or 8 years ago. Its one of our favourites. I’m looking forward to trying this recipe to see how it differs.

Dawn Spencer

These sound utterly delightful!
While I’m a chocolate lover, I’ll probably skip the chocolate since I’m also a ginger cookie lover and I want the ginger cookies pristine the first time!


These looks amazing- i’m wondering though, does the whole wheat flour need to be “pastry flour”? I recently bought a bag of “whole wheat flour” from Trader Joes- but it doesn’t say pastry… I need to make any accomodations to use this?


Thank you Heidi for posting the recipe in both metric and avoirdupois…and volume. I’m slowly thinking in metric as it makes so much more sense! I’m making these cookies tomorrow, though I’m out of chocolate!


Ginger and chocolate … 2 of my favorite things! And I was just about to make cookies with my girlies, too 🙂 . Thanks so very, very much!
Catherine 🙂


lhm. (old fart speak for omg: lord have mercy.)
the perfect trio: ginger, chocolate, and sparkles!
thanks, HS: these may be the only Christmas cookie I make!


So glad you’re participating! And you made my FAVORITE Christmas cookie variety 🙂


These cookies look so great. I’m making cookies for teachers/crossing guards/after school help and I may just add these into the mix!
Thanks for highlighting Lottie+Doof too, I hadn’t been to their site and they are from Chicago too!


thanks ma’am. i would love to try this cookies and other reciepies as i m a hotel mngmt. student d i think these r going to help me to puff up my skills.


Heidi, I visit your site regularly and think it is great! So many good ideas… This is the first time I leave a comment, though. A question regarding these yummi looking cookies – I cannot find any molasses where I lice (it is just not used here so the stores don’t sell it). Is there any substitute I could use instead of it?


Oh, these look and sound wonderful! Chocolate encased in ginger and sugar crystals sounds like heaven to me. Thanks for that link to the cookie site!


I saw these come up in my blogroll and couldn’t resist making them right away (but first had to take the gluten out). For the flour, I used 1/2 c. buckwheat flour, 3/4 c. brown rice flour, 1/4 c. white rice flour, 1/4 c. tapioca starch and 1/4 c. potato starch. Definitely worth all of the measuring and a really satisfying cookie. Thanks for another ginger cookie for my arsenal.


These Sparkling Ginger Chip Cookies sound great and yummy! There’ll be perfect for baking for Christmas. They’ll be gone in seconds if I made them at home.

G. Alarcon

These love marvy-fabby. And I don’t even particularly love sweet ginger-flavored things too much. I mean, sometimes, but there’s something utterly appealing about these. the chocolate shavings, the sparkly turbinado outsides. WOWZA.

Hannah Handpainted

Thanks for sharing this lovely recipe to us! I am planning to give some cookies to the kids in my neighborhood this Christmas! This will definitely be on the list.

dining table

Oooooooh I am totally making these.


I like the different textures in this cookie. This recipe looks very interesting and I’m looking forward to trying it!

Christine @ Fresh Local and Best

Oh, these are wondrously pretty! Icy, glittering and oh so Christmasy 🙂


i was JUST talking to my boyfriend–not ten minutes ago–about making your triple ginger cookies tonight, and he said, ‘but chocolate chip cookies sound good!’
once again, heidi, you have solved everything.


I make both of those cookie recipes on a regular basis and everyone loves them. I can’t wait to try these! I just bought yacon syrup to play with today, so I may have to do some substituting.


I decided, rather spur of the moment, to take the afternoon off from work. This popped up in my google reader, and I happened to have everything in the pantry….and I took them out of the oven about an hour ago. I’ve already eaten an embarrassing number of cookies – they are FANTASTIC. I love the combination of chocolate and two gingers, and the molasses makes them so aromatic. Thank you for the recipe, these are GREAT!


Hello Heidi! I came across your blog recently and absolutely love it! I especially like your take on desserts. Your photographs are amazing too. I cant wait to try these cookies along with so many of your other recipes! Thanks!


Heidi, these look and sound amazing! I was wondering, though – I spontaneously bought some caramelized ginger, and now don’t know what to do with it! I was hoping to incorporate it into these cookies. Do you think it would be overkill to cut it up into little pieces and use it as “chips”? Maybe if I cut down on the other forms of ginger..
Alternatively, I will probably make dark chocolate ginger truffles with it 🙂 Thanks!
HS: have a look that the triple ginger recipe Svetlana, I use a bunch of cryst. ginger in that one chopped into almost a paste – that might be more like what you’re looking for.


These cookies are beautiful…like little ginger snowflakes. I will definately give them whirl this holiday season. Thanks!


Oh these are just perfect for this time of year!

Simply Life

I love how these are bite size and full of flavor! My only problem with bite size cookies is that I eat tons of them 🙂

Nutmeg Nanny

i love ginger but I hate working with the dough–it’s sooo sticky!


That sounds great. Just few days ago Isaw your Triple Ginger Cookies and put it on my list “to do” but now I will have to make my ginger-cookies decision once more.
I like the idea of 12 days of cookies, on my blog I put new cookies recipe on the beggining of every month so I hope to find lots of inspiration.


Mmm..will make soon, maybe with coconut oil as someone suggested. I just don’t know if I’ll have the patience for the baby bites (both in making and in eating)!


I added bittersweet chocolate chips to my ginger cookies once and thought the chocolate got lost, but I really loved the combo (when I could actually taste it). This sounds like a better integration—can’t wait to try them. Your photos are especially sublime today.

Lentil Breakdown

My husband adores ginger cookies, I bet he would love these!

Christie @ Honoring Health

Oh thank heavens you posted another cookie recipe..I’m running out of new ones to try on your site! I take a new batch into our seminar every week–a recent smash hit were the poppy-seed sandwich cookies. Thanks!
HS: Really Erin? That’s really cool. I like the idea of weekly cookies.


Is the turbinado sugar the “large grain” sugar you mention in the recipe method?
HS: It is 🙂 I should re-word a bit, will do.


Ginger and dark chocolate has never occurred to me as a combination, but your pictures of these darling little cookies have convinced me to try them. I was looking for something a little different to stick on my Christmas goodies platters this year, and this looks like just the ticket! Thanks Heidi, your recipes are always great. 🙂


Cute little cookies!
Ginger + dark chocolate is one of my favorite choc combinations.

Erika from The Pastry Chef At Home

I think i’m falling in love with these cookies..


Chocolate and ginger…brilliant! Can’t wait to try these, but first I must tackle a coulibiac : )

Kevi Sutter

I have made your triple ginger cookies 4 times in the last week – they are PHENOMENAL!! Can’t wait to try this variation!!! Thank you!!!!!!!!!!
HS: Four times is a lot 😉 Glad you like them!


Oh, oh, oh. My childhood favorites… dressed up in sparkles for the holidays. I am so excited. My mind was not on cookies at all… it was filled with stress, (good stress, but still stress). Now, I am going to my happy place.
Thank you, thank you, thank you 🙂

The Gardener's Eden

oh they are so simple to execute….
with ginger n chocolate they will be delectable !!


These look and sound amazing…on a side note, I made your pumpkin pie for Thanksgiving. It definitely impressed my mother and grandparents who are used to ordering a pie! The hazelnut is a nice unexpected touch.
HS: I didn’t make it this year, so it’s nice to know it made it onto other people’s tables.


Heidi, I love your little cookies! I’ve made them with great results. Can’t wait to try these. I think I’ll try replacing the cane sugar with date sugar. Thanks for sharing (and I can’t wait to see what the rest of the cookies are on Lottie and Doof).
HS: Kyle, let me know if the date sugar version is a success – I can actually imagine it working out nicely.

Kylie of Thin Crust Deep Dish

These look lovely; can’t wait to add them to the line up.


Wow, I have been looking for a cookie like this and I was actually thinking about making some tiny cookies today to put on my table at a holiday art sale. Thanks for the great timing!


Love these! Definitely going to make them for Christmas.


Without question I’m going to be making these next week. So many of my favorite things in one recipe – and they’ll make a wonderful addition to my holiday cookie packages. Thank you!
I’m looking forward to the other cookie entries as well … so much to bake, so little time!

The Diva on a Diet

Yummy! Can’t wait to try another fantastic cookie!


Oh PERFECT! My hand mixer just bit the dust (terrible timing as we go into baking season!), and I’ve decided to wait for Santa to bring me a new one. These will do great in the meantime.

The Ordinary Vegetarian

These sound delicious and look beautiful. I think these would be equally good if you used virgin coconut oil instead of butter–I’m gonna try it!


These sound lovely. . .the perfect cookie to kick off my holiday baking!

Jen K

Thanks so much, Heidi! These are so lovely.


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