These chewy triple ginger cookies are spicy and delicious with great texture and flavor. They are perfect for the holiday season.
About these ginger cookies
The cookie dough for these soft ginger cookies uses an easy recipe and uses for the most part, pantry-staple ingredients.
They contain three kinds of ginger: Ground ginger, fresh root ginger and candied ginger which also known as crystalized ginger.
This is ginger root that has been cooked in sugar syrup and then dried out into spicy, chewy flavorful morsels. It gives intense ginger flavor so a little goes a long way.
Using different forms of ginger in these cookies is not only amazing for flavor, it also brings different textural elements.
The ingredients for these chewy ginger cookies recipe are listed in the recipe card at the bottom of this post but here is a run-through with a few extra details.
- Salted or unsalted butter - Melted butter, a lot of it, helps to make chewy cookies.
- Honey - Honey helps with the texture in these cookies and gives a lovely flavor. It can be substituted for maple syrup or golden syrup.
- Brown sugar - Brings moisture. This can be light brown sugar or dark brown sugar.
- Egg - For structure
- Ground ginger, vanilla extract and salt - These add the flavor.
- Fresh ginger root - finely grated ginger gives great flavor.
- Candied ginger - The third of the three types of ginger in this recipe. It's such a treat to the taste buds.
- All purpose flour and baking soda - The structure and rising agents needed in the cookie.
- Granulated white sugar - the cookie dough balls are rolled into sugar for extra texture.
In a saucepan on the stove or in the microwave, melt the butter along with the honey. Add this to a large bowl and let it cool down slightly.
In a medium bowl, whisk flour, ground ginger, baking soda and salt. Set these dry ingredients aside.
On a chopping board, finely chop the crystallized ginger into ⅛- ¼ inch pieces (2-3mm). Finely grate the fresh ginger. Set these aside.
To the butter mixture, add in the brown sugar, egg, vanilla and the chopped ginger. Mix until well combined.
Tip the flour mixture into the wet ingredients and use a rubber spatula or wooden spoon to combine it into a sticky and soft dough.
Cover the bowl with a lid or plastic wrap and chill dough for a minimum of 2 hours (or up to 2 days.)
Preheat the oven to 350°F/180°C and line baking sheets with parchment paper.
Scoop around 1 ½ - 2 tablespoons of dough for each cookie (or use a medium cookie scoop) and roll it into a ball using the palms of hands.
Roll each cookie dough ball into granulated sugar
Set the cookie dough balls on the prepared cookie sheets, around 2 inches apart.
Bake the cookies for around 8-10 minutes until puffed and golden brown around the edges but the middles should still be soft. For best results, don't over-bake the cookies or they will become a crunchier cookie as opposed to chewy.
Optional - For less puffy cookies, bang the cookie sheet onto the counter when the cookies come from the oven. This will deflate them a bit.
Leave the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool further
- For more of a spice cookie, add in a teaspoon of ground cinnamon and ¼ teaspoon of ground cloves.
- These ginger cookies are made without molasses, but if you want a richer flavor you can subsitute the honey for molasses. Or make these brown butter molasses cookies.
Storing and freezing
These delicious cookies will stay fresh in an airtight container at room temperature for up to a week. The baked cookies also freeze well for up to 3 months.
The unbaked cookie dough can be frozen too. Roll the dough into balls and refrigerate them until firm. Place the rolled balls in a ziploc bag or container and freeze for up to 3 months. The cookie dough balls can be baked from frozen but they may need an extra minute or two to bake fully.
More cookie recipes
Looking for another chewy cookie recipe? Try these chewy browned butter chocolate chip cookies! Or:
- 113g (½ cup) unsalted butter
- 60g (3 Tablespoons) honey
- 150g (¾ cup) soft brown sugar (light or dark)
- 1 large egg
- 1 teaspoon vanilla extract
- 3-4 Tablespoons finely chopped candied ginger
- 1 Tablespoon finely grated fresh ginger
- 250g (2 cups*) all-purpose flour
- 1 ½ teaspoons ground ginger
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 50g (¼ cup) granulated sugar
- In a saucepan on the stove or in the microwave, melt the butter with the honey. Pour it into a large bowl and let it cool for a minute.
- In a separate bowl, whisk together the flour, ground ginger, baking soda, and salt. Set aside.
- Chop the candied ginger into ⅛ inch pieces (2-3mm). Set aside. Finely grate the root ginger, set it aside.
- To the butter mixture, add the brown sugar, egg, vanilla, fresh ginger and candied ginger. Mix well to combine.
- Tip in the dry ingredients and mix it together into a sticky dough.
- Cover the bowl and chill the dough for a minimum of 2 hours, or up to 2 days.
- Preheat the oven to 350°F/180°C regular oven. Line cookie sheets with parchment paper.
- Scoop around 1 ½ tablespoon of dough for each cookie, and roll it into a ball. Roll each cookie dough ball in granulated sugar.
- Set the cookie dough balls the prepared baking sheets, spaced around 2 inches apart.
- Bake the cookies for around 8-10 minutes until puffed and golden brown around the edges but the middle should still be soft.
- As the cookie sheet comes from the oven, bang it down on the counter to slightly deflate the cookies.
- Leave the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool further.
- The baked will stay fresh in an airtight container at room temperature for up to a week.
*The cup sizes given are for US cups. Note that these are smaller than metric cup sizes. For best results, use grams.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 176Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 85mgCarbohydrates: 28gFiber: 1gSugar: 15gProtein: 2g