These Easy Chewy Triple Ginger Cookies bring a little spicy warmth to a chilly fall day. If you like a soft gingerbread, then you’re going to want to give this recipe a try.
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Layers of ginger flavor in these Easy Chewy Triple Ginger Cookies
I used Gourmet Garden Ginger Stir-In Paste to give these cookies a hint of freshness. To round out their deep, ginger flavor, I used Morton & Bassett Ground Ginger.
Finally, I incorporated The Ginger People Crystalized Ginger Chips for added texture and a little burst of flavor. They come chopped and are perfect for both baking or even when you just want a little something sweet to nibble on.
It’s this combination of ginger in various forms that deliver this cookie’s signature rich, warm spice flavor.
But I digress……
There’s this little thing called Search Engine Optimization (SEO) that bloggers chase after with each post. Without going too far down the rabbit hole, you’re looking to find the right combination of words and wizardry to make the search engines find you so that people out there searching for a recipe will find your recipe…or in this case my recipe for these Easy Chewy Triple Ginger Cookies.
The ideal number of words in the average post falls somewhere between 600 and 2,000. Here’s my issue though, sometimes a recipe stands alone in its elegant simplicity. And that’s exactly where I found myself with this one.
Although big on flavor, this is a pretty standard recipe as far as recipes are concerned. None of the ingredients are exotic or new. It follows the tried and true methods of first creaming together fats and sugars before adding the eggs and flavorings. Sift in the dry ingredients, chill for a couple hours and bake accordingly. That’s it. There’s really nothing new or groundbreaking to write.
So what do you do when you’re thin on content? Well, not to bore you with inside baseball, but you can write the title (Easy Chewy Triple Ginger Cookies) a few times and sprinkle it throughout the post among other things. Or, you can write about the cat.
Write about the cat?
Yep, I’m writing about my cat. I thought it would be fun to share a little of the back story on this picture and the cat who stole the show.
Meet “the Woogie”! Our daughter’s stocky, 16-year-old, 18-pound, beefcake of a fur baby. Don’t let the cute, chubby cheeks fool you. This cat has serious attitude. I’ve seen him run out to the sidewalk to defend his territory against a dog twice his size just walking by with its owner. For an entire summer the neighborhood children were afraid to ride their bikes by our house for fear of the dreaded Woogie. And when this cat wants something he will go after it with a level of single-minded determination only seen in a John Wick movie.
Such was the case with this picture. What started as an idea to capture an outdoor shot of these Easy Chewy Triple Ginger Cookies on a sunny fall day, turned into a drawn out exchange between the Woogie and I until I finally gave up and let him inch his way into the picture. Honestly, he made it a better shot.
If you’d like to meet our other cat, Eli, he decided to photo bomb the pictures I was taking for my post on Easy Mascarpone Orange Drop Cookies in 10 Minutes. These cats! But they make our lives so much richer.
But in all seriousness, if you’re looking to add a new gingerbread cookie to your go-to list of recipes, this recipe for Easy Chewy Triple Ginger Cookies won’t disappoint.
Easy Chewy Triple Ginger Cookies
Course: DessertDifficulty: Easy36
2 cookies15
minutes12
minutes2
minutesFresh, ground and crystalized ginger deliver deep ginger flavor in every bite. Perfect with a cup of tea.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
1 cup granulated sugar
2 large eggs
1/2 cup dark molasses
2 tsp. fresh ginger paste
3 1/2 cups A.P. Flour
2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3/4 cup crystalized ginger chips, cut fine
- For the garnish (optional)
1 Tbsp. crystalized ginger, minced
1 Tbsp. granulated sugar
1/2 cup powdered sugar mixed with a few drops of water until thin enough to drizzle over the cookies.
Directions
- Preparing the cookie dough
- Cream together the butter, shortening and sugar until light and fluffy.
- Add the eggs, molasses and ginger paste – one at a time to the creamed mixture. Scrape down the sides of the bowl between each addition to make sure they are completely incorporated.
- Sift together the flour, baking soda, salt and ground spices and add them to the creamed mixture.
- Mix on low for approximately 1 minute until thoroughly combined. Scrape down the sides of the bowl to make sure the dry ingredients are completely mixed in.
- Chill the dough for a minimum of 2 hours before scooping.
- When you are ready to bake
- Preheat oven to 325 degrees F.
- Prepare a baking pan with parchment paper or a nonstick silicone mat.
- Using either a 2 inch cookie scoop (yield 36 cookies) or a 1 inch cookie scoop (yield 72 cookies), scoop the chilled dough and place 2 inches apart on the cookie tray.
- Slightly flatten the top of the dough ball with your palm and sprinkle a little of the ginger/sugar mixture in the center of the cookie.
- Bake 2-inch cookies for 15-18 minutes and 1-inch cookies for 12-14 minutes. The cookies are ready when you can slightly lift the edge of the cookie off the tray with your fingers, but they will still be soft.
- To decorate with the glaze as shown, simply bake cookies without any topping. Once cooled, drizzle and top with a few sprinkles of the minced ginger and sugar.
Notes
- I will often freeze half of this dough recipe around the holidays and roll out for gingerbread cutouts. Dough will keep in the freezer for up to 2 months if well wrapped.
- If you like a crisper cookie, simply increase the baking time by 1-2 minutes.
