Triple Ginger Cookies, Great for Holidays but Good Enough for Anytime of Year.

The starting point for this recipe came from Alice Medrich. I played around with the recipe until I got a consistency I enjoyed and worked for the purposes I needed them for. These originally started as a weekend treat for my husband. He used to buy ginger snaps from the Whole Foods bakery that was near us but they stopped carrying them. It then fell to me to find a meaningful alternate. It took a little digging around and a little mucking with the recipe but we ended up with a perfect cookie.

In my recipe I call for the used of a ¼ ounce cookie scoop. This is the small one. This is intentional. I think the perfect size of a cookie should be a single bite or two if you want to take smaller bites. Pretty much I shoot for the size of Vanilla Wafers.

Triple Ginger Cookies 


  • Turbinado Sugar for rolling
  • 375 grams All-purpose Flour
  • 11 grams Baking Soda
  • 5 grams Ground Ginger
  • 3.6 grams Ground Cinnamon
  • 1.5 grams Ground Allspice
  • 1.6 grams Kosher Salt
  • 113 grams Unsalted Butter, room temperature
  • 88 grams Unsulfured Molasses (not Blackstrap)
  • 100 grams Granulated Sugar
  • 74 grams Light Brown sugar
  • 12 grams Fresh Ginger, grated with a zester
  • 1 Large Egg
  • 4 ounces Candied Ginger, diced small


Preheat the oven to 350° f. Line half sheet pans with silpats. In a small ramekin add some turbinado sugar. Set aside.

Combine the flour, baking soda, ground ginger, cinnamon, allspice, and salt in a medium bowl and mix thoroughly with a whisk.

In the bowl of an electric mixer fitted with the paddle attachment add the butter, molasses, sugars, fresh ginger, and egg in a large bowl and mix thoroughly until light and fluffy. Add the flour mixture. Mix until you don’t see any streaks of flour. Add the candied ginger and mix until incorporated. The dough will be soft.

Using a small ¼ ounce cookie scoop portion out a piece of dough. Release it into the palm of your hand (I wear gloves while doing this part) and roll into a smooth ball. Place the ball into the sugar and roll around until completely coated. Place on the baking sheets.

Bake for 10 minutes. (If you are doing larger cookies they will need to bake longer.) You should have nice cracking and a crust. Remove to a wire rack to cool.


These freeze really well. I bag them in quantities of 6 per quart bag and freeze them. When I will want them I set out at bag on the counter and let them thaw for at least 1 hour and they are perfect. They also make a great base for the Pumpkin Cheesecake. When using them as a cheesecake or pie base omit the candied ginger and the turbinado sugar.


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