Triple Ginger Snap Cookies
If you’re a fan of ginger in all its forms, then you’re in for a treat with these Triple Ginger Snap Cookies. The combination of ground ginger, fresh ginger, and crystallized ginger creates a delightful flavor explosion that will have your taste buds dancing. These cookies are the perfect blend of chewy and crispy, making them an irresistible addition to your baking repertoire. Whether enjoyed with a cup of tea or as a sweet snack, these cookies are sure to become a favorite in your household.
Top Reasons to Make Triple Ginger Snap Cookies
- Flavor Explosion: The three types of ginger give these cookies a depth of flavor that is both warm and zesty.
- Chewy & Crispy Texture: The perfect balance of chewiness and a satisfying crunch makes these cookies a delightful treat.
- Perfectly Spiced: With just the right amount of cinnamon and spices, these cookies are ideal for fall and winter festivities.
- Easy to Make: This recipe is straightforward and doesn’t require any special equipment, making it accessible for bakers of all levels.
- Great for Gifting: Pack them up in a cute box and share with friends and family. They make a thoughtful and delicious gift!
Ingredient Checklist
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 tablespoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups dark brown sugar
- 1/4 cup molasses
- 2 tablespoons finely grated fresh ginger (from 2-3 inch piece)
- 1 large egg plus 1 large egg yolk
- 1/3 cup finely chopped crystallized ginger
- Granulated sugar, for rolling
Hardware & Gadgets
- Mixing Bowls: A large bowl for mixing the wet ingredients and a smaller one for dry ingredients.
- Measuring Cups & Spoons: Ensure you have accurate measurements for consistent results.
- Baking Sheets: Line with parchment paper for easy cleanup and perfect cookie release.
- Hand Mixer or Stand Mixer: Either will work to cream your butter and sugar together.
- Cooling Rack: Essential for letting your cookies cool properly after baking.
Triple Ginger Snap Cookies — Do This Next
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly every time.
Step 2: Prepare Baking Sheets
Line two baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, 2 teaspoons of baking soda, and 1/2 teaspoon of salt. Set this mixture aside.
Step 4: Cream Butter and Sugar
In a large mixing bowl, beat together 12 tablespoons of unsalted butter and 1 1/4 cups of dark brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 5: Add Molasses and Eggs
Add 1/4 cup of molasses, 2 tablespoons of finely grated fresh ginger, 1 large egg, and 1 large egg yolk to the butter-sugar mixture. Mix until well combined.
Step 6: Incorporate Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
Step 7: Fold in Crystalized Ginger
Gently fold in 1/3 cup of finely chopped crystallized ginger into the cookie dough. This adds an extra zing to each bite.
Step 8: Shape Cookies
Using a cookie scoop or tablespoon, shape the dough into balls. Roll each ball in granulated sugar to coat the outside.
Step 9: Bake
Place the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
Step 10: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a cooling rack. Enjoy your Triple Ginger Snap Cookies warm or at room temperature!
How to Make It Lighter
- Substitute some of the butter with unsweetened applesauce to reduce fat content.
- Use whole wheat flour instead of all-purpose flour for added fiber.
- Reduce the amount of sugar slightly, as the ginger and molasses provide a lot of flavor.
- Opt for a lower-calorie sweetener if you’re looking to cut down on sugar.
Cook’s Commentary
These Triple Ginger Snap Cookies are not just a treat for the taste buds but also a feast for the senses. The aroma that fills your kitchen while these cookies are baking is nothing short of heavenly. I love how the combination of spices creates a warm and inviting atmosphere, perfect for cozy gatherings or quiet evenings at home. Plus, the texture is just right – crispy on the edges and chewy in the middle. It’s a cookie that truly satisfies!
Best Ways to Store
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them for longer, you can freeze the baked cookies. Just make sure they are completely cooled before transferring them to a freezer-safe bag or container. They can be frozen for up to three months. When you’re ready to enjoy them, simply thaw at room temperature or pop them in the microwave for a few seconds to warm them up.
Frequently Asked Questions
Can I substitute fresh ginger with more ground ginger?
While you can increase the ground ginger, fresh ginger adds a unique flavor and moisture to the cookies that is hard to replicate. It’s best to use both for the best flavor profile.
What can I use instead of dark brown sugar?
You can use light brown sugar as a substitute; however, the cookies may be slightly less rich in flavor. Alternatively, you can use white sugar with a touch of molasses mixed in.
How do I know when the cookies are done baking?
The cookies are done when the edges are set and the centers look slightly underbaked. They will continue to firm up as they cool on the baking sheet.
Can I add nuts or chocolate to the recipe?
Absolutely! Feel free to add chopped nuts or chocolate chips for an extra twist. Just be cautious not to alter the moisture ratio too much.
Similar Recipes
- Spiced Chocolate Chip Cookies
- Soft Batch Cinnamon Cookies
- Chewy Oatmeal Raisin Cookies
- Maple Walnut Cookies
Before You Go
Indulging in the warmth and spice of Triple Ginger Snap Cookies is an experience you won’t want to miss. With their unique flavor profile and delightful texture, these cookies are sure to become a staple in your baking repertoire. Whether you’re making them for a gathering or just to enjoy at home, you can’t go wrong with this recipe. Happy baking!
Triple Ginger Snap Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Line two baking sheets with parchment paper to prevent sticking.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and brown sugar until light and fluffy, about 2-3 minutes.
- Add molasses, fresh ginger, egg, and egg yolk to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the crystallized ginger into the cookie dough.
- Shape the dough into balls and roll each in granulated sugar.
- Place the dough balls on prepared sheets, spacing them 2 inches apart. Bake for 10-12 minutes.
- Let cookies cool on sheets for 5 minutes before transferring to a cooling rack.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze baked cookies for up to three months for longer storage.
- To warm, thaw at room temperature or microwave briefly.
