Triple Ginger Cookies
These are the ginger cookies you want to make. A special triple ginger cookie made with three kinds of ginger and a hit of lemon zest. Cracked and sugar-crusted on the outside, dense and moist within.
These are the ginger cookies you want to make. Little cookies spiked with lemon and three kinds of ginger. I can't get enough of them. Cracked and sugar-crusted on the outside, dense and moist within, these chewy, tender ginger gems invigorate the senses with every bite. Helped, no doubt, by the lively combination of freshly grated ginger, powdered ginger, AND minced crystallized ginger.
Texturally they are far from being ginger snaps, but calling them ginger puffs wouldn't accurately describe them either - they maintain a certain heft that belies their tiny size. They pair nicely with cold, blustery afternoons. They pair nicely with hot tea.
I should also mention, these are the types of cookies I like to make for parties - the perfect grab-and-go sweet. I say this in part because they deliver a single bite of spicy deliciousness without being too-much - too sugary, too big, too fussy, too ornate, etc. And if that wasn't enough, the smell that emanates from the oven while they are baking is enough to make one swoon.
It took me a while to get this recipe right where I like it - and I've found using one of two flours works best. I had great results using spelt flour, and great results using whole wheat pastry flour. The version you see in the photos is the whole wheat pastry flour.
Technique (A Little Secret)
And for those of you who read this to the end...my little secret when it comes to making these cookies is this - I mince the crystallized ginger to death. I go at it like I'm trying to turn it into some sort of paste. Some ginger is moister than others, so you'll have varying results, but really go at it. A dramatic mince.
I love these alongside classic shortbread cookies. And there are dozens of cookie recipes to explore beyond that! Happy baking all.
Triple Ginger Cookies
Feel free to use all-purpose flour if that is what you have on hand. Again, in regards to the ginger - mince it as if you were trying to turn it into a paste. Two sugar coating. In my most recent batch of these I used a big, flaked, smoked sea salt along with sugar to finish the cookies, so that is something to experiment with as well, but totally optional. I grind whole star anise in my spice grinder and then do a bit of sifting.
- 1/2 + cup large-grain sugar (i.e. turbinado)
- 2 cups spelt flour OR whole wheat pastry flour
- 1 teaspoons baking soda
- 1 teaspoon ground star anise (or allspice)
- 4 1/2 teaspoons ground ginger
- 1/2 teaspoon fine grain sea salt
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1/4 cup unsulphured molasses (I use Wholesome Sweeteners brand)
- 2/3 cup fine grain natural cane sugar, sifted
- 1 1/2 tablespoons fresh ginger, peeled and grated
- 1 large egg, well beaten
- 1 cup crystallized ginger, then finely minced
- 2 lemons, zest only
Preheat the oven to 350F degree - racks in the top and bottom 1/3 of the oven. Line a couple baking sheets with unbleached parchment paper or a Silpat mat, place the large-grain sugar in a small bowl, and set aside.
In a large bowl whisk together the flour, baking soda, star anise, ground ginger, and salt.
Heat the butter in a skillet until it is just barely melted. Stir in the molasses, natural cane sugar, and fresh ginger. The mixture should be warm, but not hot at this point, if it is hot to touch let it cool a bit. Whisk in the egg. Now pour this over the flour mixture, add the crystallized ginger (make sure it isn't too clumpy), and lemon zest. Stir until just combined.
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. If you like a slightly larger cookie, use 1 tablespoon of dough for each. Bake for 7-10 minutes or until cookies puff up, darken a bit, get fragrant and crack.
Post Your Comment
Ginnnngerrrrrr. Mmmmmm..... These look heavenly.
@Marisa: I can't stand star anise... I'm planning on using cinnamon or nutmeg, personally. Nutmeg may play better with the lemon. But I don't think it would hurt a thing to omit it entirely. Your flavors just might not be quite so rounded, at a guess.
These look delicious, and I have lots of ginger lying around from holiday cooking. However, I'm not a fan of anise in baked goods, would it ruin the recipe to leave it out?
That's it. I'm making these today, provided I make time to go buy a few things. They look and sound so good! Sidenote: I would love to see how your baking pantry/cupboard/shelf is organized.
Oh, gluten-free friends, what alternative flours would you use in this recipe? I can't have wheat or spelt, unfortunately. I've never been adept enough at baking to be able to figure out what non-wheat substitutions would be appropriate. Also, I have to limit my sugar, so I was thinking of nixing the 2/3 C sugar (adding just enough, if needed, to cut the bitterness of the molasses). I can have molasses, in very small amounts, so I'd leave that in. Will the omission of the sugar present problems in the consistency of the cookie/dough? It's just that these cookies look and sound SO delectable, I want to try to make them whatever way I can!
This sounds and looks great, but I think I will have a problem finding crystalized ginger and molasses here in Portugal. Do you think these would be ok without the crystalized stuff? And what could I substitute the molasses with? Thanks for inspiring me at every post :)
I love ginger cookies and your version sounds nice too :-)
Oh man, I'm a complete sucker for ginger cookies. The gingerbread and gingerbread cookies from this site went over so well before, I can't wait to try these!
Ginger and lemon, great combo! I have this unnatural aversion to crystalized things on my food (salt and sugar). I'm one of those weirdos who knocks the salt off pretzels. . . However, here in the UK we have a wonderful thing called stem ginger - which is chunks of ginger preserved in a syrup. Gorgeous stuff, and no crunchy crystals to drive me nuts. It is also less prone to sticking to your knife if you chop it. I think I'll have to experiment.
Huzzah! I have a mild obsession with ginger cookies and have been looking for a good triple ginger recipe. (Yes, seriously, I have been looking for one using all three kinds.) I will definitely be trying this out! Please do share ginger-mincing tips, though. I have the same problem as HAH.
Thank you so much for such amazing recipes! My daughter's Bat Mitzvah is fast approaching and I'd like to make cookies/cakes that will last a few days in airtight containers. Will this recipe work? Will you please recommend other recipes that I can make in bulk and that will last from Tuesday or Wednesday to Saturday? Maybe cookies that will freeze & thaw well? I'm baking for about 120 guests, so I'll need to start early! Thanks so much! Happy New Year and Be Well!
These look great. I made a ginger cookie with crystallized ginger to post on my own blog during the holidays. They were spicy sweet!
I must make these. Is it weird that I have the three required kinds of ginger but am missing any kind of flour right now?
How perfect. Since I've recently started crystallising my own ginger, I'm always looking out for cookies using it. These do sound delicious. Thank you for the secret at the bottom too...Beautiful post!
I was looking recipes with ginger. Your cookies look delicious.
Oh my - these look heavenly! And I like that you can use either wheat or spelt.
ok. So what is the secret to mincing crystallized ginger? I find it sticks to my knife and generally drives me crazy when I attempt to mince it. :-)
clearly the universe really, really wants me to make ginger cookies. That is the only explanation for you and David posting recipes on the same day.
I LOVE ginger, and I love baking with spelt flour--these look awesome. Also I really appreciate all your tiny cookies, Heidi. It's a great way to not go overboard on the sweets!