These Triple Ginger Snaps will delight your palate with ground ginger, crystallized ginger and fresh ginger.
Chewy ginger cookies are truly one of my favorite desserts. This amped up version is perfect for the holidays, cookie exchanges and after school treats! I bet your crew will love these gingersnaps as much as mine does!
Triple Ginger Snaps
Bill and I have each influenced our children. He loves Oreos; they love Oreos. I am not a fan. The kids love ginger cookies, I love ginger cookies. He will not touch them. If he married some other gal, his children would most likely be eating canned beanie weanies and boxed mac and cheese.
Thank goodness our children are well rounded. And that they love my chewy ginger snaps. My standard, go-to recipe is full of warm spices and molasses. The ginger in this version is amplified by using powdered ginger, fresh ginger and crystallized ginger. Perfect teatime cookie and perfect holiday cookie!
I first baked these up in 2009 when they appeared in the December issue of Bon Appetit. These sassy cookies were an instant hit with their intense ginger flavor. I’ve tweaked them very slightly to make prep easier. If you are a ginger fan, you’ll love these babies!
Things you may need for this recipe:
- 2 1/2 cups flour
- 1/3 cup minced crystallized ginger
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter, at room temperature
- 1 cup brown sugar
- 1 large egg, at room temperature
- 1/4 cup plus 1 tablespoon mild molasses
- 1 1/2 teaspoons finely grated fresh peeled ginger
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- Sugar for rolling
- Preheat oven to 350º. Line baking sheets with parchment paper. Whisk flour, crystallized ginger, baking soda and salt; set aside. With electric mixer, beat butter till light, then add brown sugar and beat till creamy.Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Mix to blend. Add flour mixture and beat on low just till incorporated.
- Pour some sugar into a shallow bowl. Scoop out rounded tablespoonfuls of dough and roll into balls between hands. Roll in sugar to coat, then place on baking sheet. Repeat with the rest of the dough placing about 2 inches apart.
- Bake cookies until surfaces crack and cookies are set around edges but still slightly soft in center, about 15 minutes. Cool for 5 minutes on cookie sheets then remove to cooling rack to finish cooling.
Welcome to the day 4 of Cookie Week, hosted by Kim of Cravings of a Lunatic and Susan of The Girl In the Little Red Kitchen! We’ve teamed together with 10 other talented bloggers to bring you 5 fantastic days of cookie recipes to get you in to the holiday spirits. Are you feeling like a cookie monster yet? If not you should be – because resisting all these delicious cookies is nearly impossible!
Our sponsors for this event have provided us with some great prizes and we’d like to extend a huge thank you for their generosity. Thanks to Imperial Sugar, Circulon, Peanut Butter & Co. and Page Street Publishing for being a part of Cookie Week! This giveaway has ended.
More Terrific Cookies:
Take a look at what’s coming out of the bloggers’ ovens today!
- Dulce de Leche Stuffed Chocolate Cookies by The Girl In The Little Red Kitchen
- Pink Coconut Cookies by Cravings of a Lunatic
- Christmas Pudding Cookies by Food Lust People Love
- Nutella Skillet Cookie by Dinners, Dishes and Desserts
- Chewy Ginger Snaps by That Skinny Chick Can Bake