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.

Triple Ginger Cookies

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.
Triple Ginger Cookie Recipe
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.
Triple Ginger Cookie Recipe
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.
Triple Ginger Cookie Recipe

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.
Triple Ginger Cookie Recipe

I love these alongside classic shortbread cookies. And there are dozens of cookie recipes to explore beyond that! Happy baking all.

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Triple Ginger Cookies

4.27 from 65 votes

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.

Ingredients
  • 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
Instructions
  1. 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.
  2. In a large bowl whisk together the flour, baking soda, star anise, ground ginger, and salt.
  3. 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.
  4. 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.

Serves
60
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
 
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Comments

heidi, these are divine. so small and elegant and packed with ginger flavor. love the turbinado crunch. baked these to give to my farmer who grows ginger. thank you!

jude

    Thanks Jude! We might need to up things to quadruple ginger for the ginger farmer!

    Heidi Swanson

Hi Heidi - I'm not sure if you check comments on these old recipes, but I'm curious... Is fine grain natural cane sugar meant to be analogous to confectioner's/powdered sugar? Or like standard white sugar? I use evaporated cane juice as my standard kitchen sugar but I don't know if that's what's called for here, and I'm sure the sweetness level will be markedly different if I pick the wrong one! Thank you for the beautiful recipe.

Elizabeth

    Hi Elizabeth - not powdered sugar, you want to go with a fine grain evaporated cane juice or standard white sugar if that's what you have. Happy holidays!

    Heidi Swanson

Made these delightful ginger gems! They came out delicious!

happy cyclist

    Yay! Fanastic!

    Heidi Swanson

Just made these cookies using whole wheat pastry flour and they are amazing! Really satisfy that ginger craving that arises from time to time. I rolled each cookie ball in some sparkling sugar (after rolling in raw sugar) before baking and got a very “professional” looking shimmer. Thanks for sharing.

Mary

    Thanks for the note Mary!

    Heidi Swanson

Wow these are delicious. So ginger-y and chewy. The candied ginger is such a good move, I can’t believe I’ve never come across a ginger cookie recipe that uses it. I used allspice instead of star anise. Makes a lot of cookies.

Joy

These are the best ginger cookies I have made in a while. Chewy, spicy, crispy and packed full of ginger. I used all spelt and they turned out great.

Heather

This has been a favorite for years. Always make it around the holidays, but baked another batch for quarantine snacking!

Anja Riebensahm

These were Great, This as a great recipe! Seriously – thank you for this easy delish recipe. Thank You for sharing this with us. this is a great blog. I appreciate You.

Whipped

I just made this tonight and my family and boyfriend asbolutely adored them! For example he had them for the first time and, without even knowing, he exclaimed: "these would be perfect dunked in tea" and i smirked because, oh yeah, that was exactly the reason i made them for. Breakfast (and any other time of the day) heaven. My fave cookies, thank you because this recipe works like a charm even without the candied ginger (i had none on hand!), and also i added some cinnamon bark, a pinch of pepper and used both star anise and allspice, and grinded them up by hand with mortar and pestle! I was looking for a recipe where i could use my freshly bought spices and this suit perfectly! your blog is one of the first ones i go to when looking for inspiration! thank you xxx

Artkoea

    So happy you're enjoying them! xx, -h

    Heidi Swanson

This is a great ginger cookie recipe.....we loved them!! I used all-purpose flour as that is all I had. I couldn't find the larger grain sugar that you used for rolling the cookie in before baking. I used a sanding sugar that I found. If you know of any online sources for the large grain, I would appreciate it. You have great recipes....thank you so much!!

Susan McCluskey

Just made these with 2 cups of Bob's Red Mill Gluten Free all purpose baking flour, and 2 teaspoons of guar gum, worked very well, delicious. Perfect as a Christmas cookie!

Shawn

    Thanks for the report back Shawn! Much appreciated.

    Heidi Swanson

Mmmm love how gingery these are! I veganized the recipe (vegan butter, MELT brand, and 1 T flax+3 TBSP of water for the egg) and they came out very well. As with most cookies, I preferred the batch that was made the next day after the dough had rested in the fridge for 24 hours. Used allspice but will def try the star anise next time. Great idea!

Elle

is there a way to prep these ahead? For example, is the dough freeze-friendly? Do they freeze well baked? Thank you!

Diana

    I freeze them (pre-shaped) before baking. Add a few extra minutes in the oven. Enjoy!

    Heidi Swanson

First time at baking cookies and these turned out fantastic. I have always loved ginger snaps from the supermarket these dont compare they are so delicious. Im busy preparing gifts of them for friends for Christmas. .

Linda Purcell

I have the large coins for crystallized ginger. Can you give an approximate amount in ounces?

Renee

    Hi Renee - not sure about the weight. But, 2 palmfuls is probably about right.

    Heidi Swanson

These look really good. I've never tried making ginger cookies before, but I'd like to try this recipe out.

Donna

Hi, Do you think these could be vegan?

Dawn Jasinski

Thanks for this recipe! This is one of the best cookie recipes I've ever tried, although mincing all that crystallized ginger does take a while. Ignore the star anise haters - the star anise gives these cookies a wonderful, unusual licorice flavor that has intrigued everyone that I've served them to. I feel fortunate to have discovered this great web site, with so many delicious-looking recipes on it! Thank you very much for your hard work in compiling it.

Charles

Update on the veganization: I used Earth Balance for butter, and En-Er-G egg replace for the egg. Less fluffy than yours look, but they've stayed nice and chewy in that way that's hard to achieve with vegan cookies for now 2 days after. Awesome!

Nori

I made these cookies a couple of days ago and as of 5 minutes ago, they are all gone! I gave them out as "thank you" cookies at school...I had no choice but to share their multi-faceted gingery goodness; I was eating them all myself! They are hands down the best ginger cookies I have ever had in my life!

orange pippin

I made a batch of these yesterday, and my husband and I both agree--they are the best cookies we've ever eaten! Perfect amount of sweet and spice. Love them.

Kelly

I've started producing these ginger cookies professionally, and they are selling like hot cakes!!

andreas

Yum! I made these last night. They are so yummy. I love them. My husband thinks they are too ginger-y, but that means more for me to eat!!!

Jessie

I made these because I absolutely adore ginger cookies...it wasn't until I had half of them in the oven that I realized I had forgotten to mix the sugar into the butter-molasses mixture. Luckily they came out just fine without it and I have been enjoying them ever since!

MET

These were fantastic. I did make these with all purpose flour, regular granulated sugar and left the anise. With this combination of ingredients I found chilling the dough in the fridge a bit helped. They are definetly flatter than the photo, but are wonderfully chewy!

Erica

I adore ginger cookies! Thanks for this recipe.

Hillary

These are incredibly yummy! I made them yesterday and took them to a meeting. Everyone kept saying "ooooh, these are wonderful!" They ate every last one, so I'll have to make more for myself. :-)

Heather Carver

I am planning on making these cookies this evening and could only find aniseed at my grocery store. Can I use this instead, or Heidi did you intend for us to buy the dried fruit and grind it ourselves? I would really appreciate any help! Thanks!

Lauren

When mincing crystallized, spray your knife with cooking spray. It works like a charm!

kathy

What is it about cold weather that makes me want to dip ginger cookies in my tea? Thanks for the great post...these look delicious!

Donna from Stuff Cooks Want

I love have my meal with a ginger tea. As it has hot taste and smell pleasantly, I can't control my mind to drink it.

M@M@

You are an inspiration!!! I am hooked!!! I try at least 3 recipes a week! You mentioned trying to perfect a quinoa cookie...I can't wait to try that out!!!

maureen

Yes, these look amazing. I always enjoy dessert ideas that aren't too sweet and these cookies fit the bill perfectly.

Lyns

These cookies sound delectable! I often add crystallized ginger to my molasses crinkles but these sound so much better.

emily

Fabulous!

Christine

You can never have enough ginger. Nope, never!!!

The Duo Dishes

Ginger and Heidi on one webpage. A good thing! Thanks for this recipe, tonight perhaps...

Julia Wiley

lovely. perfect winter cookie recipe. I will cook this, no doubt!

heidi leon

wow! i have had some crystallized ginger in my pantry just waiting to be used in such a recipe. I made these cookies last night and they are wonderful. i left out the ground ginger and put in a bit extra of the candied and fresh. after sitting overnight the star anise really came out and its a wonderfully flavorful cookie. my office loves it!

Leah

I made these last night using whole wheat flour and dropping the anise. Fantastic. Perfect little cookies for the cold.

josh

These look incredible! I'm really curious to try a ginger cookie that is not crisp like a snap. I really like the idea of using spelt flour for these as well. Very well done!

Claudia

For our vegan friends, I am wondering if the recipe would work with 1/2 cup apple sauce instead of the egg?

vegetarianperspective

I have to take food to a memorial service saturday and there will be a lot of pies. These look like a wonderful pop of treat to take. The taste of ginger is comforting.

Angela@Spinach Tiger

oh great goodness! cannot wait to make these. you are a recipe goddess.

erin

Maeve, Most gluten free flours work pretty well in cookies, but I would try amaranth flour, quinoa flour, or a mixture of both. You could even add a bit of tef flour...can you have agave? You could try taking the sugar out and replacing with 1/3 cup coconut sugar and 1/3 cup agave, or some such combination, and they would still be plenty sweet. If the dough is too runny, add a bit of ground flax or finely ground nuts...

Julia

Mmm!!

VeggieGirl

these look delicious. there's something about ginger that tricks me into thinking cookies like these are good for me. because ginger is good for you... sooo TRIPLE ginger cookies must be triply good for you, no?

kristina@lovelymorning

As someone who is addicted to ginger in all its incarnations, you have just made my whole day! Can't wait to try them!

Allison

Regarding how to mince ginger, its slow going. Use a small paring knife, slice it into 4 slices, turn, slice those. Take this final pile and cut into tiny dice. I was using kitchen shears, but tired quickly, and it gooed up the shears. Using a small knife kept contact at a minimum.

carole-Lynn

Ginger is definitely my fave flavor du jour (dont know 'month' in French) so I look forward to making a batch of these cookies. Question - have you tried agave nectar here? I think you have to reduce the amount by 25% and it might provide a different texture. But I don't have cane sugar in the house.

cook4seasons

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