For serious ginger lovers only! With fresh ginger, dried ginger, and crystallized ginger, these cookies pack a punch!
Satisfy your sweet tooth with this easy-to-make recipe for Triple Ginger Cookies.
1. Info for Triple Ginger Cookies
- Cook Time: 30 Min
- Total Time: 30 Min
- Servings: 24
- Calories: 147.39 kcal
2. Ingredients for Triple Ginger Cookies
- 3/4 cup unsalted butter (softened)
- 1/2 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1 egg
- 1/4 cup molasses
- 2 tsp. fresh ginger root (grated)
- 2 tsp. vanilla extract
- 2 1/3 cup all-purpose flour
- 2 tsp. ground ginger
- 1 tsp. pumpkin pie spice (or cinnamon)
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup crystallized ginger (finely chopped)
Line two baking sheets with silicone baking mats or parchment paper. Set aside.
Place the butter, brown sugar, and granulated sugar in a large mixing bowl. Use a hand mixer to beat on medium speed until well combined, about 1 minute. Add the egg, molasses, ginger root, and vanilla extract, and continue to beat until smooth, about 30 seconds.
Add the flour, baking soda, ground ginger, pumpkin pie spice (or cinnamon), and salt to the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms. Fold in the crystallized ginger.
Divide the cookie dough into 24 balls, using about 2 tablespoons for each, and arrange on the baking sheets at least 1 inch apart. Transfer the sheets to the freezer for 10-15 minutes while the oven preheats. Alternately, freeze the dough balls on a small baking sheet or large plate, and transfer to the baking sheets for baking.
Preheat the oven to 350°F.
Bake the cookies on middle rack of oven until puffy and cracked, 15-17 minutes.
Check to see that cookies are done. Remove from oven or add time as needed.
Allow cookies to rest and firm up on the sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.