Triple Ginger Cookies

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 RecipeTexturally 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 RecipeIt 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 than others, so you'll have varying results, but really go at it. A dramatic mince.
Triple Ginger Cookie Recipe

 

Triple Ginger Cookies

4.16 from 33 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
 
 
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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  • I love love love any kind of ginger cookies. I too have a recipe for triple ginger cookies I love, but I'll give these a shot. I occationally make ginger sugar to use on mine. I also use a tiny ice cream scoop to shape then, easy as can be.

    Chiot's Run
  • Wow, these are a ginger lover's dream. When you say spelt flour, do you mean white spelt flour? Or regular spelt flour?

    Kristin
  • These cookies look very appetizing. Ginger in any form has a very refreshing taste. Since this recipe uses only one egg, is there any subsitute apart from the ready-made egg substitutes available in the market?

    anushruti
  • I just made these amazing cookies, and veganized them by adding 1 tablespoon flax, 3 tablespoon water instead of the egg, coconut oil instead of butter and they came out great.

    Baking Fairy
  • Yum. I love candied ginger in cookies.

    maggie
  • "Dramatic mince" - nice :) The delicate cracks and beautiful coloration are enough to make me drool over these even without knowing they're filled to the brim with one of my favorite ingredients. I am definitely making these before I return to school!

    Chris
  • Okay, I made some adjustments to make the cookies friendly for those of us who are intolerant of gluten and/ or refined/ simple sugars: For the molasses, I used 1/4 blackstrap molasses. This is still a simple sugar, but with greater nutritional value. In place of the 2/3 cup sugar, I used 1/4 cup yacon syrup. My lemons had very little zest to give, so I threw in 1/4 tsp lemon extract as well. I used 2 cups of Pamela's gluten free baking and pancake mix, with some sorghum flour thrown in (2 cups total). I coated half the cookies in turbinado sugar, and left the other half bald. Baked on parchment paper at 350 for 7 minutes.... they are beautiful and tasty. The sugar-sparkles make the cookies look enchanted. ~~~~ Blue Oakie - thanks for the ginger ale recipe! I have missed it since giving up simple sugars. I will try your recipe with the yacon syrup in its place.

    Michelle
  • I generally don't go for ginger cookies but your description is so divine I'm ready to dive in and start baking!

    Michelle @ What Does Your Body Good?
  • Oh, wow- I've been looking for a wonderful ginger cookie recipe, since my husband has become perfectly obsessed with some his brother brought back from Philadelphia. I'm so looking forward to trying this! (after a trip to the grocery store, though- three types of ginger isn't something I've got on heand at all times)

    Kellie Hill
  • This recipe reminds me so much of my grandmother it made me cry. I used to make gingersnaps for her for Christmas every year. I've used cayenne and crystalized ginger, but never fresh ginger root -- I'm looking forward to trying this triple-dose of ginger. BTW, you can also make great homemade ginger ale with fresh ginger root: slice a couple of thumbs of ginger root into thin slices and simmer with a slice of lemon zest in 2 c. water w/ 1 c. sugar for about 30 minutes (add a couple of dried chilis if you like it really spicy). Mix a couple of tablespoons in a glass with sparkling water and voila! Yummy soda with no creepy corn syrup ;-)

    Blue Oakie
  • Oh wow these look amazing. I have a similar recipe so i must compare the two.. Hehe more cookies for me to eat!!

    Megan
  • I have a request. If you think of it, when you have a flour preference will you mention what qualities have you prefer the flour for the particular recipe? This will help gluten-free readers who are not experienced with the traditional flours, figure out what g-f flour(s) to use in the recipe. Thanks for the great recipes!

    Michelle
  • Trader joe, eat your heart out. I would much rather make my own and have the wonderful smell fill my kitchen than go to TJ's and get their bin (which I luuuuuuv). Thanks!!!!!!!!!!!!!!

    sarah
  • Try freezing the crystallized ginger before mincing. ; )

    The EastistK
  • @threemilechild: If you have star anise extract, I suppose it might, but regular anise has a very different flavor profile than the star anise. The star anise is more woody and rich and smells far more like black licorice than regular anise. It's some seriously potent stuff. But, the volatile oils in it degrade pretty quickly, so it's best to grind it fresh, as Heidi recommends. But you probably won't be able to use that grinder for much anything else (at least for a while) if you run star anise through it! Spoken from a person who doesn't like it, though.

    Maeve
  • I think you and David Lebovitz are on the same wave length. Except a different texture. HS: I know! I can't wait to give his version a go as well. I think January is a good month for ginger, no?

    kate
  • First the online pastry chef posts about crystallising your own ginger and now I see this recipe. There is a message there for me (though, really, I don't need messages to convince me to make anything involving ginger!). I also like the small cookie size - means you can eat more of them :)

    Daily Spud
  • I like the idea of this. I generally dislike ginger snaps because they have that "pumpkin pie" type spice mix that I love in curries and hate in sweets. But just lots of ginger and a little anise? That might be good... Does anyone know if I can substitute anise extract for the ground anise? HS: I like the freshly ground anise over extract. Also, if you aren't an anise fan feel free to leave it out, or play around a bit with your own spice blends.

    threemilechild
  • Is the crystalized ginger measured before or after grateing. That would make a difference in volume I think. HS: Hi Pat, thanks for the question. I measure it, then mince. If I were being super-precise about it, I would prob. weigh it, but roughly a cup, pre-mince is what you're after. I'll update the text to make it more clear.

    Pat
  • Thanks! I have a very yummy recipe for ginger cookies (also with crystallized ginger) that i use ALL the time; it will be fun to try a different one.

    holly
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