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Triple-Ginger Cookies

Remember old-fashioned ginger cookies? These chewy cookies taste even better than you remember because they’re packed with a triple punch of crystallized ginger, gingerroot and ground ginger.

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( 18 Ratings)

18 Ratings

5 Stars 67%

4 Stars 11%

3 Stars 11%

2 Stars

1 Stars 11%

Member Reviews ( 3 )

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Prep Time 55 min
Total Time 1 hr 35 min
Servings 4

Ingredients

1: cup sugar

3/4: cup butter or margarine, softened

1/4: cup chopped crystallized ginger

1/4: cup molasses

1: egg

2 1/3: cups Gold Medal® all-purpose flour

1: tablespoon grated gingerroot

2: teaspoons baking soda

1: teaspoon ground ginger

1/4: teaspoon salt

: Sugar

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Directions

1 Heat oven to 375ºF. Mix 1 cup sugar, the butter, crystallized ginger, molasses and egg in large bowl. Stir in remaining ingredients except sugar.
2 Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet; flatten slightly.
3 Bake 5 to 7 minutes or until edges are set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

EXPERT TIPS

Expert Tips

Crystallized ginger is fresh gingerroot cooked in a candy syrup and coated with coarse sugar.

To get cookies uniform in shape and size, use a small ice-cream scoop to measure dough before shaping.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 70
Calories from Fat: 25 ),

% Daily Value

Total Fat: 3 g; 3 %
(Saturated Fat 2 g, 2 % ),
Cholesterol: 10 mg; 10 %;
Sodium: 75 mg; 75 %;
Total Carbohydrate: 10 g; 10 %
(Dietary Fiber 0g 0% ),
Protein: 1 g; 1 %

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1/2 Starch; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 12/20/2012 3:21:37 PM REPORT ABUSE gingerx2 said:

Rating:

These are REAL ginger cookies! I didn't have crystalized ginger on hand so I increased the powdered ginger and the fresh ginger each by 1/2. It worked well for flavor. The texture of the cookies is crunchy edges and chewy middles if you get the baking time just right.

This reply was: Helpful Inspiring

Posted 11/4/2011 6:42:44 PM REPORT ABUSE McMurdo said:

Rating:

These cookies are amazingly good. Just make sure you chop up the crystallized ginger really small. Nobody wants to bite into a big chunk of that lol. I didn't have molasses so I used corn syrup instead and they were still delicious. Happy baking!

This reply was: Helpful Inspiring

Posted 11/17/2007 1:11:18 PM REPORT ABUSE BeautifullySimplifying said:

Rating:

These are the best Ginger Cookies I have ever had!!! I made them in early Autumn. I went with a Leaf Theme. I used leaf cookie cutters to cut these incredible cookies out after I had baked them. I cut them out when they were still moderately warm. They turned out to be the perfect fall cookie. I brought a plateful over to my neighbors and they said they were all enjoyed in less than an hour. This is the perfect fall recipe for any event. They are really fun to make too!!! %0d%0a%0d%0aBrittney

This reply was: Helpful Inspiring