Triple Ginger Cookies Recipe

Learn how to make the best homemade Triple Ginger Cookies featuring fresh, ground, and crystallized ginger for incredible depth of flavor. This easy baking recipe creates perfectly chewy centers with slightly crisp edges. The secret to these cookies' irresistible texture lies in the molasses and proper chilling time.

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

12 mins

Serves:

24 cookies

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tsp ground ginger</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li><li class="ingredients-single-item">115g unsalted butter, at room temperature</li><li class="ingredients-single-item">100g granulated sugar, plus extra for rolling</li><li class="ingredients-single-item">100g dark brown sugar</li><li class="ingredients-single-item">1 large egg, at room temperature</li><li class="ingredients-single-item">60ml molasses (or black treacle)</li><li class="ingredients-single-item">2 tbsp freshly grated ginger</li><li class="ingredients-single-item">100g crystallized ginger, finely chopped</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microplane or ginger grater</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Cookie scoop</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and black pepper until well combined. The pepper might seem unusual, but it enhances the spicy notes of the ginger without adding noticeable heat.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the butter and both sugars on medium-high speed for about 3-4 minutes until light and fluffy. This extended creaming process incorporates air, which helps create a tender cookie structure.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg and beat until fully incorporated, about 1 minute. Scrape down the sides of the bowl, then add the molasses and freshly grated ginger, beating until the mixture is smooth and uniform in color. The fresh ginger adds moisture and a bright, zingy flavor that dried spices alone can't provide.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the mixer on low speed, gradually add the flour mixture until just combined - don't overmix or your cookies will become tough. Fold in the chopped crystallized ginger with a spatula until evenly distributed throughout the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cover the dough and refrigerate for at least 2 hours or overnight. This resting period allows the flour to fully hydrate and the flavors to meld together, resulting in a more flavorful cookie with better texture. Chilling also prevents excessive spreading during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When ready to bake, preheat your oven to 180°C and line baking sheets with parchment paper. Place about 50g granulated sugar in a small bowl for rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a cookie scoop or tablespoon, portion the dough into balls about 3cm in diameter (approximately 25-30g each). Roll each ball in the granulated sugar until completely coated - this creates a beautiful crackled appearance and adds a pleasing crunch to the exterior.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the cookie balls on the prepared baking sheets, spacing them about 5cm apart as they will spread during baking. For a thicker, chewier cookie, leave the balls as is; for a thinner, crispier cookie, gently flatten them with your palm.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 10-12 minutes, until the edges are set but the centers still look slightly soft. The cookies will appear puffy and crackled on top. For perfect chewiness, it's better to slightly underbake than overbake - they'll continue cooking on the hot baking sheet.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cookies to cool on the baking sheets for 5 minutes, during which time they'll settle and firm up. Then transfer to a wire rack to cool completely. These cookies will stay soft and chewy for up to 5 days when stored in an airtight container.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Triple Ginger Cookies?

Triple Ginger Cookies feature all-purpose flour, baking soda, spices (ground ginger, cinnamon, cloves, black pepper), butter, granulated and brown sugars, egg, molasses, plus the three ginger stars: ground ginger, freshly grated ginger, and crystallised ginger pieces.

How to cook Triple Ginger Cookies at home?

Learn how to cook Triple Ginger Cookies by creaming butter with sugars, adding egg, molasses and fresh ginger, then mixing in dry ingredients and crystallised ginger pieces. After chilling the dough, roll balls in sugar and bake at 180°C for 10-12 minutes until edges are set but centres remain soft for that perfect chewy texture.

Why do ginger cookie recipes include black pepper?

Black pepper enhances the spicy notes of ginger without adding noticeable heat. It works synergistically with ginger to amplify its natural warmth and creates a more complex, aromatic flavour profile. This culinary trick has been used for centuries in traditional gingerbread and spiced biscuit recipes.

What makes ginger cookies chewy rather than crisp?

Chewy ginger cookies rely on the perfect ratio of molasses, brown sugar, and butter. Molasses adds moisture and prevents crystallisation, while proper chilling time allows flour to hydrate fully. Slightly underbaking is crucial - remove cookies when edges are set but centres still look soft.

How long will homemade spiced cookies stay fresh?

Properly stored in an airtight container, homemade spiced cookies like these ginger treats will stay soft and chewy for up to 5 days at room temperature. For longer storage, freeze baked cookies for up to 3 months or freeze portioned dough balls for fresh-baked cookies anytime.

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