Three Ginger Cookies
Infused with the bold, warming flavors of three types of ginger—ground, freshly grated, and crystallized—these chewy Three Ginger Cookies are a delightful twist on classic spiced cookies. Perfectly balanced by a touch of molasses and aromatic spices like cinnamon and cloves, each bite delivers a cozy blend of sweetness and zingy spice. Coated in a sparkling layer of sugar and baked to soft, crackled perfection, these cookies are ideal for holiday gatherings, tea time, or anytime you crave a comforting treat. Ready in under 35 minutes, this recipe yields 30 irresistibly spiced cookies that are sure to become a seasonal favorite.
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 0.25 cups Dark brown sugar, packed
- 1 tablespoons Fresh ginger, grated
- 1 large Egg
- 0.25 cups Unsulfured molasses
- 0.25 cups Crystallized ginger, finely chopped
- 0.25 cups Granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and dark brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the grated fresh ginger, egg, and molasses to the creamed mixture. Mix well until fully incorporated.
Gradually add the dry ingredients to the wet mixture. Mix on low speed until a dough forms and no dry pockets remain.
Gently fold in the finely chopped crystallized ginger until evenly distributed throughout the dough.
Scoop the dough using a tablespoon or small cookie scoop, rolling it into balls about 1 inch in diameter.
Roll each cookie dough ball in the additional 1/4 cup of granulated sugar, ensuring it is well coated.
Place the sugar-coated balls on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the cookies are puffed and lightly cracked on top. Remove from the oven before they become too firm.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy! Store leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 79 mg | 3% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 12.6 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 46 mg | 1% | |
*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.
