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Home » Gingersnaps and Spice Cookies

Three-Ginger Cookies From The Silver Palate

Published: Dec 18, 2021 by Anna · This post may contain affiliate links · 6 Comments

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Fuzz and I hit the thrift shops this week where I scored a copy of The Silver Palate Good Times Cookbook for 50 cents. I've used the original Silver Palate Cookbook for a few years now and love it. The recipes in the Good Times sequel are a little fancier, so hopefully we'll find some we like as much as these Three-Ginger Cookies, which are perfect for Christmas. I will say this is probably one of the simplest recipes in the book. It's from a chapter titled "Sassy Ginger Salute" which encourages readers to be adventurous with ginger. Okay!

Three-Ginger Cookies from The Silver Palate Good Times Cookbook.
Chewy cookies with three types of ginger -- ground, fresh and crystallized.

Three-Ginger Cookies Ingredients

As the name implies, you will need three kinds of ginger -- ground ginger, crystallized and fresh ginger. The ground ginger is easy to find. For the crystallized, you might find it in the bulk section. For the fresh, you can use substitute the jarred type if you have to, but fresh is better. I tested with both and had good results with each.

Three different types of ginger for cookies.
Three-Ginger Cookies Ingredients

Texture and Flavor

The butter and dark brown sugar make these ginger cookies chewy. They are not crunchy or snappy at all. If you like the idea of a crunchy Gingersnaps, King Arthur has a similar recipe that calls for shortening and uses granulated sugar in place of the dark brown, but these are definitely chewy.

You've probably made a million batches of ginger cookies and know what you're doing, but here are a few tips anyway.

Three-Ginger Cookies Tips

  • Make sure you use unsalted butter. Even though the recipe calls for only ½ teaspoon of salt, the 2 teaspoons of baking soda also adds saltiness so ½ teaspoon is plenty.
  • If you don't have a scale, make sure to measure the flour with a light hand or sift it before measuring. If you have a scale you can just weigh out 280 grams.
  • I tested with fresh ginger and ginger from a jar (the kind found in the produce section). The jarred ginger worked quite well. Fresh may be a little better, but you can definitely substitute the jarred type.
  • To chop the crystallized ginger, take the biggest pieces and flatten them out in front of you. Cut into thin matchstick size strips, then turn and dice.

More Ginger Cookies!

  • Crackly Canola Oil Ginger Cookies
  • Thin and Chewy Ginger Cookies
  • Big Soft Ginger Cookies
  • One Bowl Ginger, Blueberry, White Chocolate Chunk Oatmeal Cookies

Recipe

Three-Ginger Cookies

Three-Ginger Cookies

Anna
A recipe adapted from The Silver Palate Good Times Cookbook.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Chilling and Cooling 2 hours hrs
Total Time 26 minutes mins
Course Dessert
Cuisine American
Servings 36

Ingredients
 

  • 2 ¼ cups all-purpose flour, spoon lightly into cup or weigh (280 grams)
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, room temperature (170 grams)
  • 1 cup very tightly packed dark brown sugar (210 grams)
  • ¼ cup mild molasses (75 grams)
  • 1 large egg
  • 2 teaspoons ground ginger
  • 1 ½ tablespoons finely chopped fresh ginger or well drained from jar
  • ½ cup finely chopped crystallized ginger

Instructions
 

  • Mix together flour, baking soda, salt and ground ginger. Set aside.
  • Using an electric mixer, beat butter and sugar in large bowl until well blended, scraping sides of bowl often.
  • Add egg and molasses and beat until blended, then stir in the dry ingredients (flour mixture).
  • Stir in the chopped ginger and crystalized ginger.
  • Cover bowl and chill for 2 hours or overnight. If you want, you can portion the 36 to 40 cookie balls ahead of time, arrange on a tray and cover before chilling.
  • Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
  • Shape dough into 1 inch balls and arrange 2 inches apart on ungreased baking sheets. Bake one sheet at a time for 10 minutes or until cookies are browned.
  • Remove from oven and transfer cookies to a wire rack.
Keyword Three Ginger
Tried this recipe?Let us know how it was!

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    Scotch Cookies or Reddit Murder Cookies

Comments

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  1. Anna says

    October 24, 2024 at 11:42 am

    Hi Anne,
    I usually end up making smaller batches of things, so I honestly can't say if this one will double perfectly. If your mixer is big enough to accommodate all the ingredients, you could give it a try. Personally, I'd double everything but add the last cup of flour gradually and go by the feel of the dough. But again, I've never doubled it. If you experiment, I would love to hear back as to whether or not it worked.

  2. Anne Steinle says

    October 24, 2024 at 10:13 am

    Can you double batch this recipe easily? I make these all the time and they are fabulous!

  3. Anna says

    December 21, 2021 at 6:01 am

    I made two batches so I had a lot of dough. Some it I baked immediately, and some of it I refrigerated overnight. The cookies made with the chilled dough held their shape better. Also, the recipe doesn't say to roll them in coarse sugar, but the cookies look a lot better when rolled in sparkly sugar.

  4. T. Martin says

    December 20, 2021 at 10:32 pm

    Christmas Eve eve dessert decided. Did you rest the batter before baking or go straight from mixing to oven?

  5. Sonya says

    December 19, 2021 at 4:27 am

    Sounds delicious!

  6. Sue says

    December 18, 2021 at 6:19 pm

    These sound good! That’s fun that you got that book for 50 cents!
    I like your tip for cutting crystallized ginger. Thanks!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

Hello!

I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

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