Triple Ginger Snap Cookies

Normally I am wholeheartedly against crispy cookies. Give me soft and chewy any day.

The one exception being gingersnaps.

Soft gingersnaps? That’s just an oxymoron. They are called gingerSNAPS, not gingerCHEWS, and it follows that they should be snappy. If you want soft, why not try these soft Molasses Snickerdoodles instead?

The other thing about gingersnaps is they must taste like ginger; the more the better. Much like my ginger beer obsession, if I can’t taste the ginger, they’re not even worth eating.

Triple Ginger Snap Cookies

That’s why these gingersnaps (inspired by Trader Joe’s Triple Ginger Cookies) satisfy all my desires: light and crispy, with three spicy kinds of ginger: fresh, ground, and chunks of crystallized ginger speckled throughout. There’s no mistaking these for an everyday spice cookie; they are ginger, through and through.

Ginger Snap Cookie Recipe with THREE kinds of ginger

I’m dead serious in saying this recipe calls for 2 tablespoons each of ground AND fresh ginger, and a full 1/3 cup of crystallized ginger. So stock up and don’t skimp.

Tip: grating ginger is MUCH easier when the root is frozen. Peel first, then freeze the whole ginger root for a few hours, then grate it with a microplane. You’ll find it’s much less tedious than trying to grate it fresh.

I also have to say that I LOVE Trader Joe’s crystallized ginger. It’s soft and chewy, not hard and dry like the stuff that comes in spice jars. You will need to chop up the larger pieces (obviously), and toss the sticky chunks with a bit of granulated sugar to keep them from sticking into one huge mass, then fold them into your cookie dough.

Triple Gingersnaps Cookie Recipe

The best part of these cookies is that they last forever. Well, maybe not forever, but at least a solid two weeks. You know what that means? Ship these all the way to Timbuktu (or, you know, California) and they’ll very likely survive the journey, not only in one piece but just as crispy and spicy as when you first took them out of the oven.

Triple Ginger Snaps

Yield: 4-5 dozen

Total Time: 2 hours

Ingredients:


  • 2 1/2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 12 tablespoons (1 1/2 sticks) unsalted butter

  • 2 tablespoons ground ginger

  • 1/2 teaspoon ground cinnamon

  • 1 1/4 cups dark brown sugar

  • 1/4 cup molasses

  • 2 tablespoons finely grated fresh ginger (from 2-3 inch piece)

  • 1 large egg plus 1 large egg yolk

  • 1/3 cup finely chopped crystalized ginger

  • granulated sugar, for rolling


Directions:


  1. In a bowl, whisk together flour, baking soda, and salt; set aside.

  2. Melt butter in a skillet set over medium heat. Once melted, lower heat and continue to cook, swirling frequently, until foaming subsides and butter is just beginning to turn golden brown, about 2 to 4 minutes. Transfer melted butter to large bowl and whisk in ground ginger and cinnamon. Let cool for about 2 minutes, then whisk in brown sugar, molasses, and fresh ginger. Add egg and yolk and whisk to combine. Add flour mixture and stir until just incorporated. Mix in crystallized ginger. Cover with plastic wrap and refrigerate until firm, about 1 to 2 hours.

  3. Preheat oven to 300 degrees F; position oven racks to upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper (or use silicone baking mats). Place granulated sugar in shallow dish or bowl. Spoon dough by heaping teasponfuls; shape into 1-inch balls, then roll in sugar to coat. Arrange balls on prepared baking sheets, leaving 1 to 2 inches of space between them.

  4. Bake for 15 minutes, then rotate baking sheets (top to bottom and front to bake) and bake for an additional 9 to 12 minutes, or until cookies on lower tray just begin to darken around edges. Transfer to wire rack and cool completely before serving. Rrepeat with remaining dough. Cookies will keep, stored at room temperature in an airtight container, for up to 2 weeks.


*Make Ahead: Make and shape dough balls and roll in sugar, then place on a parchment lined baking pan. Place pan to freezer and freeze until solid, then transfer dough balls to a zip-top bag. Label with the cookie type and baking information. Cookies can be placed on baking sheets and baked right from frozen, just increase baking time by about 2 minutes.


Adapted from America's Test Kitchen.


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25 Comments Leave a Comment »

  1. This is one of your best photographs. You made brown on brown look amazing! (also nice recipe, but the picture blew me away).

  2. Love these cookies!!  I agree with Angela, great photography!

  3. Beautiful photos. And holy ginger!! I have two people in my life who are ginger freaks, so this is perfect. Oh, and I might enjoy a few, too :-) 

  4. I love that these are a remake of Trader Joe’s ginger snaps!  I can’t buy them anymore because they will be gone before I make it home, haha!  Now that I can make them at home is even more dangerous.  I love that you used crystallized ginger, it is one of my favorite editions to molasses based recipes!

  5. You are not fooling around with the SNAP in this cookie. I commend you.
    I love it.

  6. The more ginger, the better! Loving this!

  7. Haha, if I put that much ginger in my husband would run away. More cookies for me I guess :)

  8. I’ve had a recipe for years for ginger cookies with 3 forms of ginger.  Much as I love chocolate, these ginger cookies are my very favorite.  I’ll have to try your recipe.

  9. Wow these sound amazing! I LOVED gingersnaps when I was a kid, but when I bought a box recently I was really disappointed and have been wanting to try making my own for a while now! I don’t think I need to look any further for a recipe! Thank you! 

  10. These look AMAZING! So much ginger – I love it.

  11. I love crystallized ginger, bet it gives these a nice chewy texture

  12. I have had my eye out for a great Triple Ginger Cookie recipe ever since I tried Ginger cookies from Trader Joe’s!  These look delicious and I am a devote “crispy” cookie eater and I am going to love these:) Lynn @ Turnips 2 Tangerines

  13. Looks good…BUT where does the crystallized ginger go into the recipe??!! Plus, no where in the ingredients is the sugar, or is that the ginger?! Confused and wanting to make these.

  14. These are great! I hate to make cookies, but these weren’t to difficult for even me.  I am wondering if I could sub 1/2 the butter for coconut oil? I like butter, but nutritionally, I prefer coconut oil. Also, it will impart a little sweetness. Any thoughts? Has anyone tried this? 

    • I used coconut oil and they turned out great. Coconut oil won’t foam like butter when you heat it, so I just heated it till it just started to smoke, then removed it quickly from the heat, 

  15. I had a go at these and the flavour is gorgeous, and they were crunchy, however, my Ginger snaps hardly spread at all and ended up looking like little round ginger balls! Haha! Not that it’s a major issue (they looked quite cute) but I was wondering if you may have some idea as to why they didn’t spread? I tried calling the dough and I also tried bringing dougg back to room temperature, but still, they didn’t spread!! Anyways, loved the recipe, perfect for Christmas! Thanks and have a wonderful holiday!! 

    • Strange indeed, I’m not sure why that would have happened. Too much flour would be my guess? Maybe your scoops were packed instead of ‘scooped’? 2 1/2 cups of flour should be about 11.25 ounces, if you have a scale to double check.

      Glad they still tasted good, regardless! Merry Christmas!

  16. Hi Lindsay, 
    Tried this recipe and this is by far my favourite ever ginger cookies recipe! I loved how crispy they turned out, and how crispy they stayed even a week later! Do you have any other crispy cookie recipes like this one?

  17. Lindsay…I just made these for my mother and daughter who both love ginger snaps…These are the best ginger snaps I have ever made…This is now my favorite recipe…Thanks so much??

  18. Not only did my friends and family rave about these cookies – “Better than chocolate chip” is pretty high praise – but making them was a total sensory adventure. Dropping grated ginger into hot oil filled the whole house with an aroma that I just wanted to keep going all day. BTW I was baking for vegan friends and used Egg Replacer and coconut oil. Amazing!

  19. After trying two other recipes
    this one hit the mark.
    I have to say, you have to love to spend time in the kitchen for this one!, and if want to know how to use a chefs knife the finely chopped crystalized ginger will teach you how.
    Get your mess in place well in advance whip them together and then wait. Yes the hour or two in the fridge is needed.
    I suggest doubling the recipe cause these are that good. Also keep the crystallized ginger well floured. And if after 10 minutes they are still puffy flatten them with a spatula.

  20. Really nice recipe! Two comments. Be sure to bake long enough to get a cookie that is pretty dry and snaps. Otherwise, you’ll have a fully baked cookie but one that is a little softer / chewier. The other thing I learned is that the type of crystalized ginger used affects the sugar content of the dough. My favorite ginger is from Frontier (1 # package for ~$12, ordered online). It has great flavor, is very soft, not over-candied, but it has a generous coating of sugar. I reduce the brown sugar a bit to compensate.

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