Chewy triple ginger cookies have a delicious hit of ginger flavour and heat.
I grew up in a home where there was always some homemade treat in a tin on the counter. I love the idea of homemade snacks so I try to do the same for my kids so they have a little something to nibble when they come in from school.
The recipe comes from the October 2017 issue of Canadian House & Home Magazine. This is a recipe with true New Brunswick roots. It was contributed by author and TV personality Laura Calder, who is from my neck of the woods here in Southern New Brunswick. But Laura got the recipe from Wendy Nielsen, another New Brunswicker. (Wendy Enjoyed a twenty-five year career on the international opera and concert stages, and is now Head of Voice at the University of Toronto.) I guess something that gives you a taste of home holds special appeal.
Although these cookies give more than a taste of home. As you’ll see, it’s a classic molasses crinkle cookie that gets some panache from the addition of fresh ginger and candied ginger (along with a generous dose of dried ginger).
Candied ginger gives these cookies an extra hit of heat and a bit of chewiness. Look for candied ginger in the natural foods section of your grocery store or in natural foods markets. You should be able to find it in specialty foods markets too, and of course online. It also goes by the name of crystalized ginger. (Candied ginger is lovely to nibble but is also a wonderful addition to the crumble topping on your favourite fruit crisp recipe. )
Although fresh-from-the-oven cookies are always best, these chewy ginger cookies will last for at least a week in a tin on the counter, and they freeze well too. The recipe makes about 2 1/2 dozen.
Best Ever Triple Ginger Cookies
- 2 1⁄4 cups flour
- 1 tsp baking soda
- 2 tsp ground ginger
- ¾ tsp ground cinnamon
- 1⁄2 tsp ground allspice
- 1⁄2 tsp salt
- 1⁄3 cup finely diced crystallized ginger
- 3⁄4 cup unsalted butter, softened
- 1 cup sugar, plus more for rolling
- 1 large egg, at room temperature
- 1⁄4 cup Crosby’s Fancy Molasses
- 2 tsp finely grated fresh ginger
- In medium bowl, whisk the flour, baking soda, spices, salt and chopped candied ginger. (Use your fingers, if necessary, to un-clump the candied ginger.)
- In a large bowl cream the butter and sugar until fluffy. Beat in egg then molasses and fresh ginger.
- Add dry ingredients to wet and stir to combine. Chill for 30 min (or overnight).
- Preheat oven to 350 F. Line baking sheets with parchment paper.
- Roll dough into tablespoon sized balls and roll each ball in sugar.
- Place 2” apart on the baking sheet and bake for about 12 minutes or until puffed and cracked on top.
- Cool on the pan for a few minutes then remove to a wire rack.