I first made these cookies a decade ago, back when I was in high school, and was blown away by how good they are! They pack a punch with lots and lots of ginger flavor. I actually messed up baking these (used something that was not powdered ginger) but they still taste pretty good despite the potential garlic-onion in there. Sounds pretty gross but the molasses and fresh ginger and crystallized ginger sort of hide the strange savory notes. I also have old baking soda so the cookies didn’t rise as much as they should’ve. Oops.
Anyways! They’re even better without any onion flavor in them! I highly recommend these. I already had everything I needed to bake a half batch in my pantry; we like keeping crystallized ginger around to chew on if we have a stomach ache.
It generally helps to have slightly softened butter when you start baking cookies, to easily cream the butter and sugar together. You don’t want it too soft, just to have been out of the fridge for half an hour or so. In this case I took butter out of the freezer an hour earlier, and it was still a bit too hard to beat. Thank you extremely strong Kitchen Aid stand mixer– it did a great job beating up the butter. Cream the brown sugar in, then add the molasses. Normally you have a pretty fluffy butter-sugar base for cookies, but the liquidy molasses makes it look a little grosser with clumps of butter suspended in the molasses..
Then mix all your dry ingredients, as usual. Flour, powdered ginger, salt, baking soda. Toss those in with the wet and mix. Finally, chop up the crystallized ginger (this is difficult if it’s very dry) and grate some fresh ginger, and mix those in too.
After you’re all mixed, toss the dough into the fridge for a while. I’m not usually a good recipe-follower and I don’t often chill my cookie dough, but it helps these ones hold together (that tricky molasses!). They’re particularly nice if you roll them in sugar before baking, but I skipped that this time.
A pretty quick bake (10 minutes) and they’ll be done! These are soft chewy cookies, not crispy. Again, pardon my old baking soda in the next photos. The original recipe makes massive cookies, but I like them smaller. So i did a half batch (original says makes 18) and I got out 27 cookies. Up to you! Surprisingly, smaller cookies bake in almost the same amount of time (9 minutes v 10)
Triple Ginger Cookies (half-recipe from allrecipes) Makes 27 cookies.
6 TB butter
1/2 c brown sugar
2 TB molasses
1 C + 2 TB flour
1 tsp ground ginger
1 tsp baking soda
1 TB grated fresh ginger
1/4 c chopped crystallized ginger
- Cream the butter and sugar until fluffy, then mix in the molasses.
- Stir together flour, ground ginger, baking soda, and salt. Add to the wet ingredients and mix.
- Add the grated fresh ginger and crystallized ginger, and mix thoroughly.
- Chill the dough in the fridge for awhile. (I did overnight)
- Preheat oven to 350.
- Roll heaping teaspoons of dough into small balls, then roll in sugar. Place on ungreased cookie sheet, and bake for 9 minutes.