These crunchy Triple Ginger Cookies are light and crispy and packed with flavor.
Three types of ginger inside - fresh, ground, and crystallized - gives these cookies the perfect little kick!While most people think Valentine's Day is synonymous with chocolate, I believe there are many more sweet treats to enjoy that aren't of the chocolate variety. Pies, fruit tarts, cute little cakes, there is so much one can make to show their love. These Triple Ginger Cookies happen to be one of my favorite things to share with family and friends not only on Valentine's Day, but all year round!
Did you know that ginger is good for you? It's one of the healthiest spices around and contains several medicinal properties. Ginger can help treat nausea, it may reduce muscle pain, it's an anti-inflammatory, and it may lower your blood sugar. It can also treat indigestion, which makes it a perfect dessert to enjoy after a big meal. These are just a few benefits to eating ginger, and lucky for you I've used it three ways in these cookies!
These cookies remind me of an amped up gingersnap. Although I love gingersnaps, these Triple Ginger Cookies are definitely my favorite. Made with fresh, ground, and crystallized ginger, they are light and crunchy and packed with flavor. They make a fun and unexpected gift, but are also perfect for your cookie jar.
Triple Ginger Cookies
Author: Sarah Bates | The Chef Next Door
Makes 2 dozen large cookies
2 cups all purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/4 cup brown sugar
1/4 cup chopped crystallized ginger
2 teaspoons grated fresh ginger
3 Tablespoons granulated sugar, for rolling
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat and set aside.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt. Add the butter and both sugars to the bowl of a stand mixer and beat on medium speed until light and fluffy. Add the egg, beating until completing combined. Add the dry ingredients to the mixer, a little at a time, until just combined. Add the fresh and crystallized ginger and mix until combined.
Add the sugar to a plate or small shallow bowl. Using a tablespoon sized scoop, portion out the dough, roll into balls, then roll in the sugar. Place the balls on the prepared baking sheet, at least an inch apart. Bake the cookies for 14 - 16 minutes, until the edges turn golden brown. Allow the cookies to cool completely on a cooling rack.
As a Milk Means More Ambassador, I was compensated for developing a dessert recipe using dairy. All opinions, as always, are my own. Thank you for supporting the brands that make this blog possible!