Triple Ginger Cookies were inspired by a very successful batch of vegan gingerbread biscotti. The biscotti got me on a ginger kick and I used similar ingredients to make these cookies.
Triple Ginger Cookies Notes
Unlike hard and crunchy biscotti, these are very light and crisp gingersnaps. And despite having 3 kinds of ginger (powdered, fresh and candied), they are not overly gingery. They have a solid ginger flavor for sure, but it’s not overpowering in any way. They also have the nice crackly appearance you expect from ginger cookies.
The original version of Triple Ginger Cookies makes 60 but I halved it and made 30. Depending on how big you make your cookies, you may get a few more or a few less.
More Recipes With Triple Something
Triple Ginger Cookies
- 1 cup all purpose flour (125 grams)
- 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
- 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.
- 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.