How to Make Triple the Ginger Cookies - A Step-by-Step Guide

There's something about the combination of ginger, molasses, and spices that just screams holiday season. And when you triple the amount of ginger in a cookie recipe, you get a truly zingy and delicious treat. These Triple the Ginger Cookies are perfect for those who love a strong ginger flavor, and they also happen to be soft and chewy with a bit of crunch from the sugar coating.

These cookies are bursting with ginger flavor from three different sources – ground ginger, fresh ginger,...

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Ingredients

  • 2 ¼ cups all-purpose flour
  • 2 teaspoons ground ginger
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup packed brown sugar
  • ¾ cup unsalted butter, softened
  • ¼ cup molasses
  • 1 large egg
  • ½ cup chopped crystallized ginger
  • 1 ½ tablespoons minced fresh ginger root

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 25 mins
  • Servings: 36
  • Yield: 3 dozen

  • Whisk flour, ginger, baking soda, and salt together in a bowl.
  • Beat brown sugar and butter in a large bowl with an electric mixer until smooth and creamy. Mix in egg and molasses. Gradually stir in flour mixture with a wooden spoon. Stir in crystallized and fresh ginger. Cover and refrigerate for at least 2 hours, or overnight.
  • When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Roll chilled dough into 1-inch balls and place about 2 inches apart onto ungreased baking sheets.
  • Bake in the preheated oven until lightly browned, about 10 minutes. Remove from the oven and transfer to wire racks to cool.
  • Nutrition

    97 cal.

    • Total Fat: 4g
    • Saturated Fat: 2g
    • Cholesterol: 10mg
    • Sodium: 128mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 0g
    • Protein: 1g
    • Vitamin C: 1mg
    • Calcium: 15mg
    • Iron: 1mg
    • Potassium: 86mg