triple ginger snap cookies recipe

Written BySheba G Updated On
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The Best triple ginger snap cookies recipe

Triple ginger snap cookies are a beloved classic in my household, and I am always excited to share this recipe with friends and family. These cookies are not your average ginger snap.

They have a unique triple ginger flavor that comes from ground ginger, crystallized ginger, and gingerbread spices. This combination gives the cookies a warm, spicy kick that is perfectly balanced with a sweet molasses undertone.

My kids love helping me make these cookies, and we often double the batch to have plenty for the holidays, sharing with friends, or just a cozy night at home. This recipe is also great for those who enjoy a bit of heat in their baked goods, as the ginger provides a pleasant warmth that lingers on the tongue.

The texture of the cookies is another highlight – they are crisp on the outside and chewy on the inside, making them a delightful treat to enjoy with a cup of tea or coffee. This is a perfect recipe for anyone who loves gingerbread flavors, and it is easy to make in large batches for holiday gatherings or family events.

Triple Ginger Snap Cookies Recipe

4.7 from 1684 votes

Triple ginger snap cookies are a delightful blend of spicy and sweet flavors, combining ground ginger, crystallized ginger, and gingerbread spices for a unique and comforting treat. These cookies are perfect for the holidays or any occasion where you need a warm, comforting treat.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 24Cuisine: InternationalCalories: 125 kcal

🥘Ingredients

For the Dough

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup unsalted butter, softened
1/2 cup packed brown sugar
1 large egg
2 tablespoons molasses
1/4 cup chopped crystallized ginger

For the Topping

1/2 cup granulated sugar
1/2 teaspoon ground cinnamon

👨‍🍳Directions

1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2In a medium bowl, whisk together the flour, salt, baking soda, ground ginger, cinnamon, and cloves.
Set aside.
3In a separate large bowl, cream the softened butter and brown sugar together using an electric mixer until light and fluffy.
4This should take about 2-3 minutes.
5Scrape down the sides of the bowl and beat in the egg.
6Add the molasses and mix well.
7The mixture should be smooth and well combined.
8Stir in the chopped crystallized ginger.
9Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
10Be careful not to overmix.
11The dough should be slightly sticky.
12Cover the bowl and refrigerate for at least 30 minutes.
13This step is crucial as it allows the flavors to meld together and makes the dough easier to handle.
14While the dough is chilling, prepare the topping by mixing the granulated sugar and cinnamon in a small bowl.
15Once the dough is chilled, remove it from the refrigerator and roll it into small balls, about 1 inch in diameter.
16Roll each ball in the cinnamon-sugar mixture until evenly coated.
17Place the coated balls on the prepared baking sheet, spacing them about 2 inches apart.
18Flatten each ball slightly with the bottom of a glass or measuring cup.
19The cookies should be about 1/4 inch thick.
20Preheat the oven to 375°F (190°C).
21Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are set.
22Be careful not to overbake, as the cookies will continue to harden as they cool.
23Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes.
24Then, transfer them to a wire rack to cool completely.
25The cookies should be crisp on the outside and chewy on the inside.

🔧Equipment

Mixing bowl
Electric mixer
Baking sheet
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 125 kcal🧈Total Fat: 4g💛Saturated Fat: 2g❤️Cholesterol: 15mg🧂Sodium: 55mg🌾Total Carbs: 22g🥦Dietary Fiber: 1g🍬Sugars: 16g🥩Protein: 1g

📝Notes

Tips: For a healthier option, you can substitute whole wheat flour for half of the all-purpose flour. You can also add 1/2 cup of chopped nuts or dried fruit to the dough for added texture and flavor. Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. If storing, place a piece of parchment paper between the layers of cookies to prevent them from sticking together.

Watch Video Of How Triple Ginger Snap Cookies Recipe Works

Triple ginger snap cookies are a delightful treat that are perfect for any occasion. These cookies are not only delicious but also easy to make, requiring just a few simple ingredients.

They are great for family gatherings, holiday parties, or just a cozy night at home. You can store them in an airtight container at room temperature for up to 1 week, or freeze them for up to 3 months.

Just remember to let them warm up to room temperature before serving for the best texture and flavor. These cookies are a great addition to any dessert table or cookie platter.

Enjoy!

❓ Frequently Asked Questions About Triple Ginger Snap Cookies

Can I substitute ground ginger with fresh ginger?

Ground ginger and fresh ginger have different flavor profiles and potencies. While you can substitute fresh ginger, you will need to adjust the quantity. Use about 3 times the amount of fresh ginger as ground ginger and finely grate it or mince it.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 3 days. This can be convenient if you want to bake fresh cookies without having to prepare the dough on the same day. Just make sure to let the dough come to room temperature before rolling and baking.

How can I store the cookies?

Store the cookies in an airtight container at room temperature for up to 1 week. If you plan to store them for longer, you can freeze them for up to 3 months. Place a piece of parchment paper between the layers of cookies to prevent them from sticking together.

Can I use a different type of sugar?

You can use a different type of sugar, such as coconut sugar or maple sugar, but keep in mind that the flavor and color of the cookies may vary. If you use a liquid sweetener like maple syrup, you may need to adjust the liquid ingredients in the recipe.

Can I make these cookies gluten-free?

Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum or guar gum to help bind the ingredients. You may need to adjust the amount of liquid in the recipe to achieve the correct consistency.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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