I love these tender Triple Ginger Cookies. Trader Joe’s was just down the street from where we lived in Arlington, MA, and we shopped there on a regular basis. Ron loved their Triple Ginger Snaps, and they were super crunchy. Perhaps these could be ginger snaps with some modification; I suppose they have potential. But they always puff up into soft, luscious cookies for me – and they’re potently gingery. I don’t miss the snap, but Ron does. I don’t believe that TJ’s Triple Ginger Snaps are even available any longer. They offer twenty-five gingery products on their website, and even more ginger recipes, but no cookies, no snaps.

So if you have advice on how I could improve upon the “snappiness” of these Triple Ginger Cookies, please let me know!

Print Recipe

Triple Ginger Cookies

Author: melinmac

Ingredients

• 2 1/2 cups all-purpose flour (King Arthur Measure for Measure)
• 2 t baking soda
• 1/2 t salt
• 12 T unsalted butter (1 1/2 sticks)
• 1/2 t cinnamon
• 2 T ground ginger
• 1 1/4 cups dark brown sugar
• 1/4 cup molasses
• 3 T finely grated ginger (using rasp)
• 1 egg
• 1 egg yolk
• 1/3 crystallized ginger (finely chopped)
• Demerara sugar (for rolling)

Instructions

• Combine the dry ingredients – Whisk together the flour, baking soda, and salt. Set aside.
• Melt the butter and combine the wet ingredients – Melt the butter and cook, swirling gently, until the foaming subsides and the butter becomes a nutty, light-brown color. Let cool slightly. Pour the butter into a large bowl and whisk in the ginger and cinnamon. Add the egg and whisk to combine. Add the flour gradually, mixing until just combined. Mix in the crystallized ginger. Wrap in plastic wrap and refrigerate for an hour or two.
• Preheat the oven and form the cookies – Preheat the oven to 300°, convection bake setting. Shape the dough into 1-inch balls and roll in the sugar. Arrange them on two lined baking sheets, about an inch or two apart.
• Bake – Bake for 12 minutes and then rotate top to bottom, back to front. Bake for an additional 12 minutes. Transfer to a wire rack and allow to cool completely.

Notes

I use my stand mixer whenever possible, but I find it’s better to whisk and mix this dough by hand.  The dough becomes very stiff as you’re adding the flour.

 

I don’t make cookies often, except at Christmas. I don’t even make dessert unless we have guests, and even then, half the time I forget to serve it. More wine, anyone? But these Triple Ginger Cookies don’t feel like an indulgence. They’re more like little ginger bombs, and ginger is good for you, right? These cookies are even better with Ron’s not-so-secret ingredient.