Triple Ginger Cookies
Ingredients
- 1/2 + cup large-grain sugar
i.e. turbinado
- 2 cups spelt flour OR whole wheat pastry flour
- 1 teaspoons baking soda
- 1 teaspoon ground star anise
or allspice
- 4 1/2 teaspoons ground ginger
- 1/2 teaspoon fine grain sea salt
- 1 stick unsalted butter
room temperature, 1/2 cup
- 1/4 cup unsulphured molasses
I use Wholesome Sweeteners brand
- 2/3 cup fine grain natural cane sugar
sifted
- 1 1/2 tablespoons fresh ginger
peeled and grated
- 1 large egg
well beaten
- 1 cup crystallized ginger
then finely minced
- 2 lemons
zest only
Directions
- 1
Preheat the oven to 350F degree - racks in the top and bottom 1/3 of the oven. Line a couple baking sheets with unbleached parchment paper or a Silpat mat, place the large-grain sugar in a small bowl, and set aside.
- 2
In a large bowl whisk together the flour, baking soda, star anise, ground ginger, and salt.
- 3
Heat the butter in a skillet until it is just barely melted. Stir in the molasses, natural cane sugar, and fresh ginger. The mixture should be warm, but not hot at this point, if it is hot to touch let it cool a bit. Whisk in the egg. Now pour this over the flour mixture, add the crystallized ginger (make sure it isn't too clumpy), and lemon zest. Stir until just combined.
- 4
I like these cookies tiny, barely bite-sized, so I scoop out the dough in exact, level tablespoons. I then tear those pieces of dough in two before rolling each 1/2 tablespoon of dough into a ball shape. From there, grab a small handful of the big sugar you set aside earlier and roll each ball between your palms to heavily coat the outside of each dough ball. Place dough a few inches apart on prepared baking sheets. If you like a slightly larger cookie, use 1 tablespoon of dough for each. Bake for 7-10 minutes or until cookies puff up, darken a bit, get fragrant and crack.
Triple Ginger Cookies
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About this Recipe
Craving a cookie with a serious kick of warming spice and delightful texture? These Triple Ginger Cookies promise an unforgettable experience, layering rich, complex ginger flavors that will captivate your palate.
Why These Triple Ginger Cookies Work
The brilliance of these Triple Ginger Cookies lies in their thoughtful ingredient combination, designed to deliver unparalleled depth. By featuring three distinct forms of ginger—ground, fresh, and crystallized—you're set to experience a spectrum of spicy warmth. The addition of unsulphured molasses naturally contributes to a wonderfully chewy texture, while rolling them in large-grain sugar, like turbinado, hints at a satisfyingly crisp exterior.
What to Expect
You can anticipate a truly robust ginger flavor that builds with each bite, from the subtle warmth of ground ginger to the bright, zesty notes of fresh ginger, and finally, the candied chewiness of minced crystallized ginger. The inclusion of lemon zest offers a perfect counterpoint, brightening the overall profile, while star anise (or allspice) adds an intriguing aromatic depth. With a yield of 60 servings, these cookies are designed for sharing or enjoying over time, offering a rich, comforting treat.
Customization & Variations
Tailor these gingery delights to your preference or pantry. If star anise isn't to your taste, feel free to use allspice as suggested. For the flour, you have the flexibility to choose between spelt flour for a nutty undertone or whole wheat pastry flour for a slightly lighter whole-grain texture. While the three forms of ginger are key to the cookie's signature name, you can subtly adjust the amount of fresh or crystallized ginger to fine-tune the intensity to your liking.
Serving & Context
These Triple Ginger Cookies are perfect for holiday gatherings, cozy evenings by the fire, or as a thoughtful homemade gift. They pair beautifully with a cup of hot tea, coffee, or a tall glass of cold milk, providing a comforting and satisfying finish to any meal or a delightful afternoon treat.