Triple ginger cookies are a delicious treat packed with layers of warm, spicy ginger flavor. Combining ground ginger, fresh ginger, and candied ginger, these cookies deliver a rich and chewy texture with just the right amount of sweetness.
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They’re perfect for the holidays, gifting, or whenever you’re craving a cozy dessert. Easy to make and full of bold flavor, these cookies are a crowd-pleaser. Whether you enjoy them with a glass of milk or a cup of tea, triple ginger cookies will quickly become a favorite in your baking rotation.
Why This Recipe Works
This recipe stands out because it uses three forms of ginger to create a complex, layered flavor. Ground ginger provides a warm, even spice, fresh ginger adds a zesty kick, and candied ginger offers sweet, chewy bits in every bite. The combination ensures every cookie is bursting with bold ginger flavor that’s balanced by the sweetness of sugar and the depth of molasses.
The texture is another reason this recipe works so well. The butter and molasses create a soft, chewy cookie, while rolling the dough in sugar adds a slightly crisp exterior. These cookies are easy to make, freeze well, and are versatile enough to enjoy as a snack, dessert, or holiday gift. They’re the perfect way to enjoy the warmth and spice of ginger in cookie form!
Ingredients
All-Purpose Flour
The base of the cookies. Substitute with whole wheat or gluten-free flour for a healthier or allergen-free option.
Ground Ginger
Adds warm, spicy flavor. Essential for the signature ginger taste. No substitutes provide the same effect.
Fresh Ginger
Brings a zesty, sharp ginger kick. If unavailable, increase ground ginger slightly.
Candied Ginger
Adds chewy, sweet bits of ginger throughout the cookies. Substitute with chopped crystallized ginger for similar results.
Molasses
Creates a deep, rich flavor and soft texture. Substitute with honey or dark corn syrup for a slightly different taste.
Tips
- Chill the dough for at least 30 minutes for better texture and easier handling.
- Use a cookie scoop for evenly sized cookies.
- Line the baking sheet with parchment paper to prevent sticking.
- Don’t overbake; the cookies should look soft in the center when removed from the oven.
- Store in an airtight container to keep them chewy for days.
How to Serve
Triple ginger cookies are perfect for a cozy snack or as a festive treat during the holidays. Their combination of warm spices and chewy texture makes them a favorite for all ages.
- Serve with a glass of cold milk for a classic pairing.
- Pack them in a decorative tin as a thoughtful homemade gift.
- Crumble over vanilla ice cream for a spicy-sweet dessert topping.
Similar Recipes
Instant Pot Chocolate Chip Cookies
Instant Pot Halloween Sugar Cookies
Triple Ginger Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar plus extra for rolling
- ¼ cup molasses
- 1 egg
- 1 tablespoon freshly grated ginger
- ⅓ cup finely chopped candied ginger
Instructions
- In a bowl, whisk together flour, ground ginger, cinnamon, cloves, and salt. Set aside.
- In a large bowl, beat butter and sugar until creamy. Add the egg, molasses, and fresh ginger. Mix well.
- Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in candied ginger.
- Cover and chill the dough in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll dough into 1-inch balls and coat in granulated sugar. Place on baking sheets about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set but the centers remain soft. Cool on a wire rack.
Nutrition
Notes
• Use a cookie scoop for evenly sized cookies.
• Line the baking sheet with parchment paper to prevent sticking.
• Don’t overbake; the cookies should look soft in the center when removed from the oven.
• Store in an airtight container to keep them chewy for days.
These triple ginger cookies are made with three types of ginger: fresh, ground, and crystallized. They're the best ginger cookies I have ever eaten.