Triple Ginger Cookies

This recipe reminds me of fall time. These cookies are so good and are worth the time and effort. When cutting the candied ginger, I recommend spraying the knife with non-stick cooking spray before cutting. These cookies are so chewy and are great when dipped in milk. This recipes makes about 2 ½ dozen cookies.


  • ¾ cup butter softened
  • 1 cup of packed brown sugar
  • 1 egg
  • ¼ cup molasses
  • 2 ¼ cups flour
  • 2 teaspoons ground ginger
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 ½ tablespoons minced fresh ginger root
  • ½ cup chopped crystallized ginger
  • About ½ cup of sugar


  • In a large bowl, mix together the butter and brown sugar until smooth
  • Beat in the egg and molasses
  • Slowly mix in the flour, ground ginger, baking soda, and salt
  • Mix the molasses
  • Add in the fresh and crystallized gingers
  • Cover, and refrigerate dough for at least 2 hours, or overnight. The longer it is refrigerating, the better.
  • Preheat oven to 350℉
  • Shape dough into 1 inch balls and then roll them in sugar
  • Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.


Leave a Reply