Baked Goods,Cookies

Shockingly gingery ginger cookies by Anjuli

Posted on 11-04-09 · Tags:

Triple Ginger Cookies

We have been making these shockingly gingery ginger cookies since summer. They are head-to-head with my other favorite ginger cookie, the ginger snap. We’d been looking for thick, chewy, and gingery cookies (but not so much it burns) for a long time. I’m a longtime fan of, and Heidi has definitely found a winner with these triple ginger cookies. Instead of pondering the ideal source of ginger (dried, crystalized, or fresh), why not use them all? Why not indeed. Ginger has long been considered a good way to whet the appetite. So why not have these before and after dinner?

Slightly modified from Heidi’s Triple Ginger Cookies
1/2 cup raw sugar
1 1/2 cups whole wheat flour
1/2 cup spelt flour
1 teaspoon baking soda
1 teaspoon star anise, finely ground
4 1/2 teaspoons ground ginger
1/2 teaspoon garam masala (optional)
1/2 teaspoon fine grain sea salt

1 stick unsalted butter, room temperature
1/4 cup unsulphured molasses
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, minced
2 lemons, zest only

Preheat the oven to 350 degrees making sure the rack is in the bottom 1/3. Grease a cookie sheet with unsalted butter. Line a couple baking sheets with parchment paper. Place the raw sugar in a bowl and set aside.

In a large bowl whisk together the flour, baking soda, star anise, ground ginger, garam masala, and salt with a fork.

Heat the butter in a skillet until just barely melted. Stir in the molasses, cane sugar, and fresh ginger. The mixture should be warm, but not hot at this point. If it’s hot to the touch let it cool. Whisk in the egg. Pour this over the flour mixture, add the crystallized ginger (make sure it’s finely minced), and lemon zest. Stir until just combined. I find if you put the dough in the fridge for at least 45 minutes before making into balls, they bake much better in the oven.

Heidi likes them tiny, but I prefer the cookies larger so they have a nice moist center. So I scoop them out by the spoonful and roll them into a ball. Then take a small handful of raw sugar and roll around the ball until it’s evenly coated. Place the cookies two inches apart on the greased cookie sheet. Bake for 10 minutes or until cookies puff up, darken, and crack in the center.

Triple Ginger Cookies

  1. Watercress salad with sesame tofu, ginger chicken, and mystery dressing
  2. Stained glass gingerbread
  3. Spiced whole wheat scones with currants and walnuts
  4. Jalapeno whole wheat scones with cheddar and rosemary
  5. Almond and fig-filled whole wheat scones

  1. Nithya wrote:

    wow.. this looks fantastic and interesting too. Great clicks.

    Here for the first time and found you through

    You have a very impressive site. looks kewl. Keep it going. will be here often.

    Do take a peep into mine sometime.

    November 19th, 2009 at 1:08 pm
  2. Bran G. wrote:

    I have been trying to perfect the ginger snap. My grandmother’s recipe has always been my favorite till I had a ginger snap in Pueblo Colorado. Now I have taken my grandmother’s recipe and tried to make it tast like that wonderful colorado snap. But the problem I have had is the snap part. I live on the coast of California where it tends to be foggy. So the cookies no matter what I try don’t snap. Not that they aren’t wonderful. And everyone love’s that I keep trying (cause they get to eat the rejects)So what I have done is add a tsp of ceyenne pepper. Freinds who don’t normally like ginger snaps have told me that mine haunt them and they want more. That the spiceyness of them draws them back. So they are snappy in another way. I notice in your recpie you don’t press them down? Any tips for a crunchier cookie?

    December 16th, 2009 at 12:03 pm

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