This post may contain affiliate links. Read my full disclosure policy.
These chewy Ginger Cookies contain ginger in three different forms. Fresh grated ginger, ground ginger, and most importantly, candied ginger- which gives the cookies their flavorful and chewy punch. These cookies are perhaps more for the “adult” palate…containing white pepper and cardamom.
Triple Ginger Cookies | 60-sec Video
What You’ll Need
- all-purpose flour
- baking soda
- spices: ground cinnamon, ground cloves, fresh or ground nutmeg, ground cardamom, white pepper , ground ginger
- kosher salt
- dark brown sugar,
- coconut oil, butter or use olive oil
- molasses
- extra-large egg
- fresh ginger
- crystallized or candied ginger
- Turbinado sugar – for rolling the cookies
How to make Triple Ginger Cookies
Whisk dry ingredients together.
Freshly grated nutmeg, adds to the pleasure of baking.
Mix wet ingredients together
Add the grated ginger and candied ginger.
Freshly grated ginger, gives the cookies a little more “bite”.
And lastly, candied ginger gives even more heat while adding a chewiness. Chop or pulse in a food processor.
Combine!
Lastly, mix dry ingredients into wet mixture on a lower speed, yielding a firm dough.
Roll the dough
Dough can either be rolled into little balls and flattened, and dipped in turbinado sugar.
Turbinado Sugar– or sugar in the raw- is golden-hued and gives the cookies a nice sparkle.
Or make a 1 1/2- inch log – wrap and refrigerate, and slice off perfect little discs. Roll and sprinkle with turbinado sugar.
Bake for 11-13 minutes depending on the size of the cookie. They will expand, crackle and become golden brown.
More cookies recipes to enjoy:
More cookies you may like
Chewy Triple Ginger Cookies
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 24 1x
- Category: Dessert, Baked, cookie
- Method: baked
- Cuisine: American
- Diet: Vegetarian
Description
Chewy Triple Ginger Cookies, with three kinds of ginger- ground ginger, fresh raw ginger and candied ginger!
Ingredients
- 2 1/4 cups AP flour, spooned and leveled
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cardamom
- 1/8 teaspoon white pepper ( optional)
- 1 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 cup dark brown sugar, lightly packed
- 1/3 cup olive oil or avcado oil
- 1/3 cup molasses
- 1 extra-large egg, at room temperature
- 1 tablespoon fresh ginger, grated finely
- 1 1/4 cups crystallized or candied ginger (6 ounces) – chopped small (or use food processor and pulse)
- Turbinado sugar ( sugar in the raw) for rolling the cookies
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the flour, baking soda, spices ( cinnamon, cloves, nutmeg, cardamom, white pepper, ground ginger) and salt.
- In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) beat the brown sugar, oil and molasses on medium speed for 2-3 minutes. Scrape down the sides. Beat another 2-3 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute.
- Add freshly grated ginger and candied ginger, scrape the sides of the bowl to make sure all is incorporated.
- With the mixer still on low, gradually add the flour to the bowl and mix on medium speed for 2-3 minutes. The mixture will be quite firm but should incorporate all the flour.
- Either roll the dough into 1 1/2-inch balls and then flatten them lightly with your fingers coating them with turbinado sugar, and place on parchment-lined sheet pans. (Or alternately, roll into an l ½ diameter log, wrap in parchment and refrigerate, unit firm, about 1-2 hours. Slice off equal-sized disks. Roll in raw sugar.)
- Bake for 11-13 minutes. The cookies will crisp & crackle on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
Notes
Dough can be made ahead, frozen in a log, thawed, sliced and baked.
Cookies will keep up to 4 days at room temp, covered, or can be frozen.
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 13 g
- Sodium: 70.5 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Carbohydrates: 22.6 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 7.8 mg
Keywords: ginger cookie, triple ginger cookie, spicy ginger cookie, chewy ginger cookie, ginger molasses cookie, ginger cookies, ginger cookies recipe
I’m trying again this afternoon! I’ll let you know if the dough is extra moist. Any pointers before I start?
I think it may be the liquid coconut oil. What about try with something solid, like butter or solid (softened) coconut oil?
I’ll try butter and let you know! Thank you
Ok- really curious Emmaline!
These are over the top GINGER cookies! Love them!!! Had to make some substitutions- used maple syrup as did not have molasses and didn’t want to invest $30. in crystallized ginger first go round, so used 2 oz of crystallized ginger and then added chopped dried apricot. Overall an amazing cookie! Do you know where I can get crystalized ginger in bulk for a more reasonable cost? Thanks so much for sharing your recipes!
★★★★★
Hi Cynthia- glad you enjoyed! Many bulk section of upscales store have it! Yes, it is spendy, but not $30? It should be around $5?
The cookies are delicious! My husband is addicted 😊
Unfortunately, what started out great (many amazing batches!) has made a turn for the worse. I’m doing something wrong but can’t figure out “where”… my dough is now very wet and sticky. I have to chill or freeze the dough before I can mold the balls and have to use flour on my hands to keep it from sticking to me and the parchment paper. I have obsessively followed the instructions step by step with the same results! Can you help me figure out what I’m doing wrong?
★★★★★
Hey Emmaline! Tell me, what “fat” are you using? And can you confirm that you use 2 ¼ cups flour?
New to leaving comments! Sorry for delayed response…
Brand: LouAna
100% pure liquid coconut oil
And, yes. I can confirm 2 1/4 cups of flour
That is so strange Emmaline. I am not sure what could have happened.
Hi! I don’t see my earlier response, so excuse me if I’m saying this twice!…
-Liquid coconut oil
-Yes, 2 1/4 cups of flour
I noticed in this recipe you add the molasses with the egg. Mine has it after the egg, and it’s added with the coconut oil. Would that matter?
I don’t think that should matter? I’ll just have to remake this one….my husband will be happy about that. I’ll get back in a week or so…
Hi Sylvia could these triple ginger cookies be made without egg?
HI Niku- I haven’t tried it with out the egg, so not positive. Has anyone else?
This recipe sounds great – except for crystallized ginger. I substitute sugar in recipes, but can crystallized ginger be substitute? I’m sure it’s absolutely delicious. That sugar is my impediment.
I would just leave it out mary and add extra of both of the others. The candied ginger gives good texture, but it is ok without it.
Consistently great recipes!
★★★★★
Great to hear Jackie!
Made this with triple ginger. Second time I left out candied ginger. Made my own and it was spicy! I chilled dough 2 days and they turned out great. I did the log roll as thick as it said but my slices were 1/2 inch. They were big but crispy chewy. Grandson loved them. I pressed on top raisins and dried cranberries and coconut. Granola because the horses love ginger cookies and granola. I can’t think of anything I changed except no candied ginger. The horses only got one each because my family devoured them.
★★★★★
Haha! Glad everyone enjoyed, including the horses. 😉