Triple Ginger Cookies

A few weeks ago I made a batch of vegan gingerbread biscotti. Believe it or not, it still tastes fresh (if not tooth-breakingly hard), but I’m down to my last two pieces and felt the need to make something else to satisfy ginger cravings. these triple ginger cookies did the trick.

triple ginger cookies

Unlike the hard gingerbread biscotti, these were crisp and light like gingersnaps. And despite having 3 kinds of ginger (powdered, fresh and candied), they weren’t terribly gingery unless I happened to bite into a piece with a hunk of candied ginger in it. While these weren’t quite as robust as the gingerbread biscotti, they were very good and had the nice crackly appearance you expect from ginger cookies.

The original recipe for Triple Ginger Cookies from Bon Appetit makes 60 but I halved it and made 30.  Also, if you’re using the original recipe make sure to read carefully.  They leave the salt out of the ingredient list but mention it in the directions.

triple ginger cookies


Triple Ginger Cookies
Prep time
Cook time
Total time
Crispy ginger cookies made with powdered ginger, fresh ginger and crystallized ginger.
Recipe type: Dessert
Serves: 30
  • Triple Ginger Cookies (Half Batch)
  • 1 cup all purpose flour (4.5 oz)
  • 1 teaspoon baking soda
  • 3/4 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 scant teaspoon salt**
  • 1/2 cup sugar
  • 6 tablespoons solid vegetable shortening (preferably non-hydrogenated)
  • 2 tablespoons mild-flavored (light) molasses
  • 2 tablespoons lightly beaten egg
  • 1 teaspoons minced peeled fresh ginger
  • 2 tablespoons chopped crystallized ginger
  • Turbinado sugar for rolling
  1. Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment. Whisk first 6 ingredients in medium bowl. Using electric mixer, beat sugar and shortening in large bowl until fluffy. Beat in molasses, egg, and fresh ginger. Stir in crystallized ginger, then dry ingredients.
  2. Fill small shallow bowl with raw sugar. Using moist hands, shape 1 teaspoonful dough into ball; roll in raw sugar. Place on prepared sheet. Repeat with remaining dough, spacing cookies 2 inches apart. Bake cookies until golden and dry-looking, about 15 minutes. Cool on sheets.
Not sure of the yield on this one.

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  1. says

    A good friend and I went out for dinner this evening and I was just telling her that I thought maybe I should make some ginger cookies next. And, here you are on the same wavelength! Fuzz looks adorable with her cookie. 🙂

  2. Polly says

    I have made these for the last 2 years and have added them to my cookie trays that I make. I double the amount of freshly grated ginger and the powdered ginger. I make my own chystalized ginger, so that it is really fresh. They are a great hit!

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