Chewy Triple Ginger Cookies
Indulge in the warm, spicy allure of Chewy Triple Ginger Cookies, a treat that's a ginger lover's dream come true! These irresistibly soft cookies pack a punch of flavor with three types of ginger: ground, freshly grated, and finely chopped candied ginger. Combined with the deep richness of molasses and a cozy blend of cinnamon and cloves, each bite delivers a perfect balance of sweet and spicy. Coated in sugar for a hint of crunch, these cookies boast a beautifully crackled surface that beckons with homemade charm. Ready in just 30 minutes, they’re the ideal treat for both holiday gatherings and everyday snacking. Serve them alongside a cup of tea, and prepare for a trespass into cookie bliss!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams brown sugar, packed
- 50 grams granulated sugar
- 60 milliliters molasses
- 1 large egg
- 300 grams all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground cloves
- 0.5 teaspoons sea salt
- 2 tablespoons freshly grated ginger
- 60 grams candied ginger, finely chopped
- 50 grams granulated sugar (for coating)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar using a hand or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
Add the molasses, egg, and freshly grated ginger. Mix until fully incorporated, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined. Stir in the finely chopped candied ginger by hand to evenly distribute.
Scoop out tablespoon-sized portions of dough and roll them into balls between your palms.
Roll each dough ball in the additional granulated sugar until fully coated and place them on the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly underbaked (they will firm up as they cool).
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to one week or freeze for longer storage. Enjoy these spicy, chewy delights!
Nutrition Facts
Calories |
4014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.2 g | 198% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 2632 mg | 114% | |
| Total Carbohydrate | 644.8 g | 234% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 401.4 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 522 mg | 40% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1946 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
