If you love ginger and you are not afraid of a little spice, this cookie recipe is for you! It is a triple threat…fresh ginger, powdered ginger and crystalized ginger make these Chewy Triple Ginger Cookies the perfect sweet and spicy treat.
I love them with a cappuccino in the morning, a cup of strong Earl Grey in the afternoon or on their own when I’m craving a little dessert in the evening.
These little soft and chewy triple ginger cookies contain some other interesting ingredients such as freshly ground black pepper which adds additional spiciness, along with dried apricots lending the perfect chewy morsels to the cookie.
This recipe comes from a great dessert cookbook entitled “sugar & spice” by Samantha Seneviratne.
Triple Ginger Cookies
- Total Time: 1 hour, 34 minutes
- Yield: 16 cookies 1x
- Diet: Vegetarian
Description
Spicy, sweet and triple gingery.
Ingredients
- 2 cups all purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon kosher salt
- 10 tablespoons unsalted butter (1–1/4 sticks) at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1/2-cup crystalized ginger, finely chopped
- 1/3 cup unsulphured molasses
- 2 tablespoons peeled, finley grated fresh ginger
- 1 cup dried apricots, chopped
- Sanding sugar (optional)
Instructions
- Line 1 large or 2 medium baktngsheets with parchment.
- In a large bowl, whisk together flour, ground ginger, cinnamon, baking soda, pepper and salt.
- In an electric mixer or large bowl, beat the butter and sugar on medium speed until pale and fluffy, 3-4 minutes.
- Beat in the egg, crystallized ginger, molasses and fresh ginger.
- On low speed, mix in the flour mixture just until combined. Gently stir in the apricots by hand.
- Roll the dough into 3 tablespoon balls. Place on prepared baking sheets then refrigerate for at least 1 hour.
- Preheat oven to 350 degrees.
- Roll each ball in sanding sugar if using, place on prepared sheets approximately 2 inches apart to allow for spreading.
- Cook for 14-16 minutes.
- Cool then store in airtight container or freeze.
Notes
Feel free to replace apricots with raisins.
I like these slightly undercooked, so I remove them after 14 minutes.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: cookie
- Method: bake
- Cuisine: dessert
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