Triple Ginger Cookie Recipe

Prepare and preheat

Position a rack in the center of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until evenly combined. Set aside.

Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle (or using a large bowl and handheld mixer), beat the softened unsalted butter, granulated sugar, and dark brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Add egg and molasses: Add the egg and freshly grated ginger and mix on low until incorporated. Pour in the molasses and beat until the mixture is smooth and homogeneous, scraping the bowl once or twice (about 30–45 seconds).

Combine wet and dry: With the mixer on low speed, gradually add the flour mixture in two additions, mixing just until combined. Do not overmix—stop when no streaks of flour remain. The dough should be soft but scoopable. If dough feels too sticky to handle, chill 15–20 minutes.

Portion the dough: Use a 1.5-tablespoon cookie scoop (or scoop roughly 1.5 tablespoons) to portion dough into even balls (about 18–22 cookies). Roll each portion between your palms to form a smooth ball.

Coat: Place the coarse sanding sugar in a shallow bowl and the chopped crystallized ginger in another (or combine both). Roll each dough ball first in the sanding sugar, then gently press into the chopped crystallized ginger so pieces adhere to the exterior. Alternatively, press a few small bits of chopped crystallized ginger on top of each sugared ball for a triple-ginger look.

Arrange on sheet: Place the coated dough balls 2 inches apart on the prepared baking sheets to allow spreading.

Bake: Bake in the preheated 350°F (175°C) oven for 10–12 minutes, rotating the pans front-to-back halfway through if baking two sheets at once. Cookies should be puffed, with slightly crackled tops and edges set but centers still soft.

Cool: Remove sheets from oven and let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. The cookies will firm up as they cool.

Optional garnish: If desired, top cooled cookies with a thin slice of fresh ginger or press a small piece of crystallized ginger into the center for presentation.

Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a single layer on a sheet tray until solid, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature before serving.