Triple X Ginger Cookies
Experience the warm, spicy embrace of homemade *Triple X Ginger Cookies*, a bold twist on the classic treat that’s perfect for ginger lovers. Bursting with triple the ginger power, these chewy cookies combine ground ginger, freshly grated ginger, and finely chopped crystallized ginger for an unforgettable zing in every bite. Sweetened with rich molasses and rolled in sugar for a perfect crackled finish, they offer the ideal balance of spice and sweetness. Quick to prepare in just 20 minutes and ready to bake in another 10, these cookies are perfect for holiday gatherings, gifting, or simply treating yourself to a cozy delight. Whether served with a glass of milk or your favorite tea, these indulgent ginger cookies are guaranteed to warm your heart and satisfy your sweet tooth.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams brown sugar
- 50 grams granulated sugar
- 80 milliliters molasses
- 1 large egg
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 0.5 teaspoons ground cloves
- 1 tablespoon fresh ginger, grated
- 50 grams crystallized ginger, finely chopped
- 0.5 teaspoons salt
- 50 grams granulated sugar (for rolling)
Instructions
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
Add the molasses and the egg to the butter-sugar mixture, and beat until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated fresh ginger and the finely chopped crystallized ginger until evenly distributed throughout the dough.
Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the extra granulated sugar until fully coated.
Place the cookie dough balls onto the prepared baking sheets, leaving about 5 cm (2 inches) of space between each one to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers appear slightly puffy. Do not overbake, as this will ensure the cookies remain soft and chewy.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 15.4 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 100 mg | 2% | |
*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.
