Best Triple Ginger Cookies Recipes

TRIPLE THE GINGER COOKIES

Steps:

• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
• Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

CHEWY TRIPLE GINGER COOKIES

Steps:

• heat oven to 350
• combine flour, powdered ginger, soda, cinnamon, cloves, salt and cayenne if using. set aside.
• cream brown sugar, shortening and butter until fluffy.
• add eggs molasses and beat until blended.
• add flour mixture just until blended.
• gently stir in crystalized ginger and fresh ginger.
• cover and refrigerate dough for 1 hour.
• shape dough in 1 inch balls and roll in white sugar or powdered sugar -- or nothing and place on a baking sheet. may flatten SLIGHTLY not too much or they loose thier chewiness, or not at all.
• bake 8-10 minute cookies will be soft. check at 8 min.DO NOT OVERBAKE.

TRIPLE-GINGER COOKIES

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes. Gradually beat in both brown sugars. Beat on medium-high speed until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend. Add flour mixture in 2 additions, beating on low speed just to blend between additions.
• Place 1/3 cup sugar in small bowl. Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart.
• Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely on sheets on rack. DO AHEAD: Cookies can be made up to 4 days ahead. Store in airtight containers at room temperature.

CHEWY TRIPLE GINGER COOKIES

Steps:

• In medium bowl, stir together flour, ground ginger, cinnamon, baking soda, allspice and cloves; set aside. In large bowl, beat butter and brown sugar on medium speed 3 minutes or until light and fluffy. Add molasses, gingerroot and egg; beat on low speed until blended. Add flour mixture; beat until soft dough forms.
• Divide dough in half; shape each half into 12-inch log. Cover and refrigerate 2 hours or freeze 30 minutes until firm.
• Heat oven to 350°F. In small cup, combine crystallized ginger and granulated sugar; set aside. Cut logs into 1/2-inch slices. Onto ungreased cookie sheets, place slices 1 1/2-inches apart. Sprinkle with ginger-sugar mixture, pressing lightly into dough.
• Bake 8 to 10 minutes or until puffed and light brown on bottom. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.

CHOCOLATE-DIPPED TRIPLE-GINGER COOKIES

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg, then molasses, crystallized ginger and gingerroot. In another bowl, whisk flour, baking powder, baking soda and seasonings; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round or 3-in. gingerbread man cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely., Dip each cookie halfway into melted dark chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Drizzle with melted white chocolate; let stand until set.

TRIPLE GINGER COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg, molasses and fresh ginger. In another bowl, whisk flour, baking powder, ground ginger, salt and baking soda; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to handle., Shape tablespoons of dough into balls; place 1 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass. Bake 12-14 minutes or until cookies are set and edges begin to brown. Remove from pans to wire racks to cool completely., For icing, in a small bowl, mix confectioners' sugar and enough water to reach desired consistency. Drizzle over cookies; sprinkle with crystallized ginger.

TRIPLE GINGER COOKIES

Steps:

• Preheat oven to 350°F Line cookie sheet with parchment paper or silicone liner. Place decorating sugar in small bowl and set aside.
• In a large bowl whisk together flour, soda, star anise, ground ginger and salt.
• Melt butter and stir in molasses, sugar and fresh ginger. Mixture should be warm, but not hot. Let cool if too hot. Whisk in the egg. Pour this over flour mixture, add crystallized ginger and lemon zest. Stir until just combined.
• Scoop out dough into small balls (I used small melon baller) and roll in decorating suger to coat. Place on cookie sheets and bake 7 - 10 minutes or until cookies puff up, darken a little, get fragrant and crack.
• Note: I "minced" crystallized ginger in food processor as mine was hard, it took awhile, but was very finely minced. I don't know if this would work if it's too soft. Ginger needs to be extremely finely minced.
• I also ground the star anise in my spice grinder and then sifted out the larger pieces. Original recipe called for unsulphured molasses; I used cane syrup for a little milder flavor.

TRIPLE-GINGER COOKIES

Steps:

• Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment. Whisk first 5 ingredients and 1/2 teaspoon salt in medium bowl. Using electric mixer, beat sugar and shortening in large bowl until fluffy. Beat in molasses, egg, and fresh ginger. Stir in crystallized ginger, then dry ingredients.
• Fill small shallow bowl with raw sugar. Using moist hands, shape 1 teaspoonful dough into ball; roll in raw sugar. Place on prepared sheet. Repeat with remaining dough, spacing cookies 2 inches apart.
• Bake cookies until golden and dry-looking, about 15 minutes. Cool on sheets.

TRIPLE GINGER SNAP COOKIES WITH PECANS

Steps:

• Line a loaf pan with plastic wrap, with several inches overhanging on each side.
• Combine the coconut oil, rapadura, butter, molasses, cinnamon, ginger, and cloves in a saucepan over medium heat, and cook, stirring constantly, until the mixture comes to a boil. Pour into a heatproof bowl or measuring cup and let cool to room temperature.
• Combine the flours, baking soda, and salt in a large bowl and stir with a whisk. Whisk the egg into the cooled oil mixture until well combined, then pour the oil mixture into the flour mixture and mix well using a rubber spatula. Stir in the pecans and candied ginger.
• Transfer the dough to the prepared loaf pan, fold the flaps of plastic wrap over the dough, and press gently into an even layer. Chill for at least 3 hours, and preferably overnight.
• When you're ready to bake the cookies, preheat the oven to 400°F and line two baking sheets with parchment paper. Lift the dough from the pan, unwrap it, and cut it in half lengthwise. Rewrap one piece and return it to the fridge. Slice the other piece crosswise into very thin cookies, about the thickness of a graham cracker, and place on the prepared pans, leaving 1 inch between cookies. Bake one pan at a time for 7 to 9 minutes, until the edges begin to brown visibly. (If you have a convection oven, you can bake both pans of cookies at the same time.) Let cool on the pans for 5 minutes, then transfer to a cooling rack to cool completely.
• rebecca's notes
• These cookies freeze beautifully, both in dough form and baked. If freezing the dough, wrap it tightly in plastic wrap.
• Rapadura is an unrefined organic sugar from the first pressing of the sugarcane with a unique caramel taste. Look for Rapunzel brand rapadura in your grocery store or find it online at www.rapunzel.com. You can also use muscovado, which is very similar.
• If you can't find uncrystallized candied ginger, use the crystallized version; just rinse and pat dry before chopping.
• storage
• Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for 2 months.
• nutrition information
• (per serving)
• Calories: 110
• Total Fat: 5.6g (3.1g saturated, 1.4g monounsaturated)
• Carbohydrates: 14 g
• Protein: 2g
• Fiber: 1g
• Sodium: 50mg

TRIPLE-GINGER COOKIES

Steps:

• Heat oven to 375°F. Mix 1 cup sugar, the butter, crystallized ginger, molasses and egg in large bowl. Stir in remaining ingredients except sugar.
• Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet; flatten slightly.
• Bake 5 to 7 minutes or until edges are set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

JILLY'S TRIPLE GINGER COOKIES

Steps:

• Prepare the gingers as outlined in the introduction. Cream the butter on high until light and fluffy, about 3-4 minutes. Shut off the mechine, add the brown sugar, turn back on, turn to medium high and beat until all is incorporated and the color is beginning to lighten. Spray a liquid measuring cup with cooking spray and measure 1/2 cup of molasses. Add to the sugar mixturing slowly to combine. Stop mixing and scrape down the sides of the bowl and the bottom as well as the beater. Add the eggs, one at a time, incorporating fully. Add the three gingers. The mixture will look curdled, but it will come together. Sift together the the dry ingredients. Turn off the mechine and add the flour mix at once. Turn the mechine on slowly at first then as the flour works in turn up the speed, being careful not to overbeat the dough. Prepare several 16X18" pieces of parchment paper, or plastic wrap. Lay it out on the counter, form logs the size you'd like your cookies to be, allowing for their expansion as they bake. Wrap the paper around them tightly once and roll on the counter gently to form as round a log as possible. Twist the ends tightly. Repeat until all your dough is rolled then refrigerate for about one hour, or until it begins to hold it's shape. If you'd like your rolls to have very round edges get them out one at a time, re-roll them, wrap them again and refrigerate overnight. To Bake: Preheat oven to 350º Line baking pans with parchment paper Remove one log of dough, covering it generously with the sugar by pouring the sugar on the cutting board and rolling it in the sugar. When the sugar is generously distributed scrape the extra off the board, to be used again later, and slice the dough, about 1/4" thick. Bake 2" apart on the baking sheet until they have puffed and fallen. Depending on your oven this could be between 10-14 minutes. When they are done and cool they should be chewy with crispy edges.

TRIPLE X GINGER COOKIES

Steps:

• In a large mixing bowl, cream together the butter and brown sugars until smooth. Beat in the egg and molasses.
• In a small mixing bowl, combine the flour, ground ginger, baking soda, and salt.
• Stir the flour mixture into the molasses mixture using a wooden spoon (or your mixer).
• Mix in the fresh and crystallized gingers.
• Cover, and refrigerate dough for at least 2 hours, or overnight. Once chilled, you can easily form the dough into a "kielbasa thick" sausage kind of form -- then you can easily cut even-sized cookies (one inch wide will make nice big cookies).
• Preheat oven to 350 degrees F (175 degrees C).
• Shape dough into 1 inch balls, and place about 2 inches apart onto a non-greased cookie sheet.
• Bake for 8-10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.
• Feel free immediately as you take them from the oven to sprinkle spiced sugar over the cookies. To make spiced sugar mix 1/4 cup sugar with 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp dried orange peel. This spiced sugar is also great on oatmeal!

TRIPLE-GINGER COOKIES

Steps:

• •Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes. Gradually beat in both brown sugars. Beat on medium-high speed until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend. Add flour mixture in 2 additions, beating on low speed just to blend between additions. • Place 1/3 cup sugar in small bowl. Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart. • Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely on sheets on rack. DO AHEAD Cookies can be made up to 4 days ahead. Store in airtight containers at room temperature.