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Sweet, caramelly molasses and three different types of ginger give these yummy cookies more of the flavors we love! The perfect sweet treat to enjoy with a cup of tea. So good! SO gingery!
Why You’ll Love This Triple Ginger Molasses Cookie Recipe – A Gourmet Grocery Treat Made at Home
If I had to pick only one cookie to eat for the rest of my life, I’d definitely pick ginger molasses. That sweet but spicy combination is one I never tire of.
A few months back, I was picking up a few specialty items in my local fancy-schmancy gourmet grocery store and spotted a package of triple ginger molasses cookies.
The twelve-dollar price tag definitely gave me pause. But I ended up buying them anyway. They just sounded too delish to miss.
And boy, oh boy! Were they ever!
Caramelly and sweet, but not too sweet, with plenty of ginger flavor and some surprising chewy little bite of caramelized ginger. It was one of the best cookies I’d ever eaten!
This, of course, presented a problem.
Twelve-dollar packages of cookies is just not something I want to buy on a regular basis. The solution?
Start baking my own Triple Ginger Molasses Cookies!
And if I can do it, so can you! It all starts with the ingredients.
What Makes These Cookies So Gingery
The ingredient list for these terrific cookies isn’t all that different from those used in the standard molasses cookie recipe. You’ll need sugars, molasses, butter, eggs, assorted spices, flour, salt, and baking soda.
It’s a good list that will result in a yummy cookie. However, what makes these cookies especially delicious is the three different types of ginger.
Ground Ginger Powder
If you do any baking, you’ve probably got a jar of powdered ginger in your pantry already. Any brand of powdered ginger will do for this recipe. Jarred spices tend to lose flavor after a year, so make sure your ginger powder is fresh.
Crystallized Ginger Root
Crystalized ginger root may be less familiar.
This is fresh ginger root that has been boiled in sugar syrup, then partially dried and coated with sugar. It’s sweet, chewy, wonderfully gingery – almost like ginger candy.
I use diced crystallized ginger in my recipe, then cut it up into even smaller pieces. The flavor is wonderfully gingery but strong, so you wouldn’t want to bite into too big a piece.
Fresh Ginger Root
The last variety of ginger we’ll use is fresh ginger root (and you can even try incorporating any leftover ginger into a homemade syrup!).
You can find ginger root in any supermarket. You won’t need more than a couple of inches, but you’ll want to choose a root that’s fairly thick.
Ginger root needs to be peeled and grated.
PrintTriple Ginger Molasses Cookies
- Yield: Makes about 3 dozen cookies 1x
Ingredients
- ½ cup butter, softened
- ½ cup white sugar (plus extra for rolling cookies)
- ½ cup brown sugar
- ¼ cup molasses
- 1 egg
- 2 ½ tsp fresh ginger root, peeled and grated (about 1 to 1.5 inch piece of ginger root)
- 1 ½ tsp ground ginger powder
- 1 tsp cinnamon
- ½ tsp Kosher salt
- 1 ½ tsp baking soda
- 2 cups flour
- 3 oz crystalized ginger, diced (about ¼ to 1/3 cup after dicing)
Instructions
- Preheat oven to 350 degrees. Line rimmed cookie sheet with baking parchment.
- Cream butter and sugars together in a stand mixer or deep mixing bowl with hand-mixer, until light and fluffy. Scrape down sides of bowl as needed.
- Add eggs, molasses, and fresh grated ginger to the bowl, mix to combine. Add ground ginger, cinnamon, baking soda, salt, and baking soda to bowl, mix to combine.
- Blend flour into mixture, a half cup at a time, until just combined. Using a wooden spoon or spatula, stir in crystalized ginger until fairly evenly distributed through the dough.
- Roll tablespoons of dough into balls. Roll each dough ball in granulated sugar and place on the lined baking sheets, leaving two or three inches between.
- Bake cookies in preheated oven for 9 to 11 minutes. (For a crisper cookie, increase baking time to 12-14 minutes.
