Best 8 Triple Ginger Cookies Recipes

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Indulge in the delightful symphony of flavors with our Triple Ginger Cookies, where a captivating blend of three types of ginger ignites your taste buds. These delectable cookies come in two enticing variations: soft and chewy or crispy and crunchy. Both versions are generously coated in a sweet and tangy ginger glaze, elevating them to an extraordinary culinary experience. Prepare to be swept off your feet as the warmth of ginger, the sweetness of molasses, and the subtle hint of spices dance harmoniously on your palate.

Let's cook with our recipes!

TRIPLE THE GINGER COOKIES



Triple the Ginger Cookies image

These are a real pain in the butt to make, but they are worth it. The best ginger cookies I have ever eaten.

Provided by Laria Tabul

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 2h30m

Yield 18

Number Of Ingredients 10

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

Steps:

  • In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
  • Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 29.7 g, Cholesterol 30.7 mg, Fat 8.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 269.8 mg, Sugar 15.4 g

CHEWY TRIPLE GINGER COOKIES



Chewy Triple Ginger Cookies image

Make and share this Chewy Triple Ginger Cookies recipe from Food.com.

Provided by sprue

Categories     Dessert

Time 23m

Yield 4 dozen, 10 serving(s)

Number Of Ingredients 15

2 1/2 cups flour
2 teaspoons powdered ginger
1 teaspoon cinnamon
1 teaspoon ground cloves
2 teaspoons baking soda
1/2 teaspoon salt
1 pinch cayenne pepper (optional)
1 cup brown sugar
1/2 cup shortening
1/4 cup butter
1 egg
1/2 cup molasses
1/2 cup chopped crystallized ginger
1 tablespoon grated fresh ginger
white sugar (optional) or powdered sugar, for rolling (optional)

Steps:

  • heat oven to 350
  • combine flour, powdered ginger, soda, cinnamon, cloves, salt and cayenne if using. set aside.
  • cream brown sugar, shortening and butter until fluffy.
  • add eggs molasses and beat until blended.
  • add flour mixture just until blended.
  • gently stir in crystalized ginger and fresh ginger.
  • cover and refrigerate dough for 1 hour.
  • shape dough in 1 inch balls and roll in white sugar or powdered sugar -- or nothing and place on a baking sheet. may flatten SLIGHTLY not too much or they loose thier chewiness, or not at all.
  • bake 8-10 minute cookies will be soft. check at 8 min.DO NOT OVERBAKE.

Nutrition Facts : Calories 387.1, Fat 15.7, SaturatedFat 5.7, Cholesterol 33.4, Sodium 423.9, Carbohydrate 58.6, Fiber 1.1, Sugar 30.7, Protein 4

TRIPLE-GINGER COOKIES



Triple-Ginger Cookies image

Provided by Dede Wilson

Categories     Cookies     Mixer     Ginger     Dessert     Bake     Christmas     Kid-Friendly     Low Cal     Cinnamon     Clove     Christmas Eve     Molasses     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 40

Number Of Ingredients 14

2 1/2 cups all purpose flour
1/3 cup minced crystallized ginger
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
1/2 cup (packed) dark brown sugar
1 large egg, room temperature
1/4 cup light (mild-flavored) molasses
1 1/2 teaspoons finely grated fresh peeled ginger
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup (about) sugar

Steps:

  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes. Gradually beat in both brown sugars. Beat on medium-high speed until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend. Add flour mixture in 2 additions, beating on low speed just to blend between additions.
  • Place 1/3 cup sugar in small bowl. Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart.
  • Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely on sheets on rack. DO AHEAD: Cookies can be made up to 4 days ahead. Store in airtight containers at room temperature.

TRIPLE GINGER COOKIES



Triple Ginger Cookies image

My dad loved ginger cookies. I've tinkered with the recipe my grandma handed down by using fresh, ground and crystallized ginger for more pizzazz. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield About 2-1/2 dozen.

Number Of Ingredients 14

1/2 cup butter, softened
1/2 cup packed brown sugar
1 large egg, room temperature
3 tablespoons molasses
1/2 teaspoon grated fresh gingerroot
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon baking soda
ICING:
1/2 cup confectioners' sugar
2 to 3 teaspoons water
1/4 cup finely chopped crystallized ginger

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg, molasses and fresh ginger. In another bowl, whisk flour, baking powder, ground ginger, salt and baking soda; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to handle., Shape tablespoons of dough into balls; place 1 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass. Bake 12-14 minutes or until cookies are set and edges begin to brown. Remove from pans to wire racks to cool completely., For icing, in a small bowl, mix confectioners' sugar and enough water to reach desired consistency. Drizzle over cookies; sprinkle with crystallized ginger.

Nutrition Facts : Calories 97 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 64mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CHEWY TRIPLE GINGER COOKIES



Chewy Triple Ginger Cookies image

Add a gingery twist to these spiced cookies - a chewy baked dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 48

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/2 cup butter or margarine, softened
1 cup packed light brown sugar
2 tablespoons light molasses
1 tablespoon grated gingerroot
1 egg
2 tablespoons finely chopped crystallized ginger
2 tablespoons granulated sugar

Steps:

  • In medium bowl, stir together flour, ground ginger, cinnamon, baking soda, allspice and cloves; set aside. In large bowl, beat butter and brown sugar on medium speed 3 minutes or until light and fluffy. Add molasses, gingerroot and egg; beat on low speed until blended. Add flour mixture; beat until soft dough forms.
  • Divide dough in half; shape each half into 12-inch log. Cover and refrigerate 2 hours or freeze 30 minutes until firm.
  • Heat oven to 350°F. In small cup, combine crystallized ginger and granulated sugar; set aside. Cut logs into 1/2-inch slices. Onto ungreased cookie sheets, place slices 1 1/2-inches apart. Sprinkle with ginger-sugar mixture, pressing lightly into dough.
  • Bake 8 to 10 minutes or until puffed and light brown on bottom. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.

Nutrition Facts : Calories 60, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 5 g, TransFat 0 g

CHOCOLATE-DIPPED TRIPLE-GINGER COOKIES



Chocolate-Dipped Triple-Ginger Cookies image

My mother always enjoyed chocolate-covered ginger, so she decided to turn her favorite treat into a cookie. In retrospect, the cookie is an expression of her own character, which is unforgettable and always delightful.-Bethany Hammond, Vancouver, Washington

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 dozen.

Number Of Ingredients 16

1 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup molasses
2 tablespoons finely chopped crystallized ginger
2 teaspoons grated fresh gingerroot
4-2/3 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 packages (10 ounces each) 60% cacao bittersweet chocolate baking chips, melted
4 ounces white baking chocolate, melted

Steps:

  • In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg, then molasses, crystallized ginger and gingerroot. In another bowl, whisk flour, baking powder, baking soda and seasonings; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round or 3-in. gingerbread man cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely., Dip each cookie halfway into melted dark chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Drizzle with melted white chocolate; let stand until set.

Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 33mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

TRIPLE-GINGER COOKIES



Triple-Ginger Cookies image

Provided by Kate Higgins

Categories     Cookies     Mixer     Egg     Ginger     Dessert     Bake     Christmas     Kid-Friendly     Quick & Easy     Low Cal     Cinnamon     Clove     Christmas Eve     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 60

Number Of Ingredients 13

2 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup sugar
3/4 cup solid vegetable shortening (preferably non-hydrogenated)
1/4 cup mild-flavored (light) molasses
1 large egg
2 teaspoons minced peeled fresh ginger
1/4 cup chopped crystallized ginger
Raw sugar (for rolling)
Ingredient info: Look for raw sugar (also called turbinado or demerara sugar) at most supermarkets and at natural foods stores.

Steps:

  • Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment. Whisk first 5 ingredients and 1/2 teaspoon salt in medium bowl. Using electric mixer, beat sugar and shortening in large bowl until fluffy. Beat in molasses, egg, and fresh ginger. Stir in crystallized ginger, then dry ingredients.
  • Fill small shallow bowl with raw sugar. Using moist hands, shape 1 teaspoonful dough into ball; roll in raw sugar. Place on prepared sheet. Repeat with remaining dough, spacing cookies 2 inches apart.
  • Bake cookies until golden and dry-looking, about 15 minutes. Cool on sheets.

TRIPLE-GINGER COOKIES



Triple-Ginger Cookies image

Quite possibly the best ginger cookies ever, this recipe tastes like something your grandma might have made. Impossibly chewy on the inside and crisp on the outside, these cookies are packed with three levels of ginger-crystallized ginger, freshly grated ginger and ground ginger for a taste that truly embodies an old-fashioned ginger cookie. This recipe yields 54 cookies so you can keep some for yourself and share with your neighbors and friends-but once you try a bite of these tasty triple-ginger treats, you might not want to share at all!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 54

Number Of Ingredients 11

1 cup sugar
3/4 cup butter or margarine, softened
1/4 cup chopped crystallized ginger
1/4 cup molasses
1 egg
2 1/3 cups Gold Medal™ all-purpose flour
1 tablespoon grated gingerroot
2 teaspoons baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
Sugar

Steps:

  • Heat oven to 375°F. Mix 1 cup sugar, the butter, crystallized ginger, molasses and egg in large bowl. Stir in remaining ingredients except sugar.
  • Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet; flatten slightly.
  • Bake 5 to 7 minutes or until edges are set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 75 mg

Tips:

  • Mise en Place: Before you start baking, make sure you have all the ingredients and tools you need. This will help you stay organized and prevent any mishaps.
  • Use Fresh Ginger: Fresh ginger has a more intense flavor than ground ginger, so it's worth the extra effort to grate it yourself. If you don't have fresh ginger on hand, you can use 1 teaspoon of ground ginger instead.
  • Chill the Dough: Chilling the dough before baking helps to prevent the cookies from spreading too much. If you're short on time, you can skip this step, but your cookies may not be as thick and chewy.
  • Bake the Cookies Until They Are Just Set: The cookies should be slightly soft in the center when you take them out of the oven. They will continue to cook as they cool.
  • Store the Cookies in an Airtight Container: The cookies will keep for up to a week in an airtight container at room temperature.

Conclusion:

These triple ginger cookies are the perfect treat for any ginger lover. They are packed with flavor and have a chewy texture that is sure to please. With their combination of fresh ginger, ground ginger, and crystallized ginger, these cookies are a true delight. Whether you're enjoying them with a cup of tea or coffee or as a special treat, these cookies are sure to satisfy your sweet tooth.

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