Love and Olive Oil

Triple Ginger Snap Cookies

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


  • 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


  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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  1. These cookies taste wonderful and have a lot of “snap”.  They didn’t thin out as much as I would like. 

  2.  Could you tell me the weight of the butter used in the ginger cookies please. 

  3. These are wonderful. 
    Doubled the candied ginger though (we’re ginger junkies and I’m a rebel). Taste and texture are A+++ 
    And I am not an experienced baker. So if I can make them… you know the recipe is spot on. 

  4. Finally! The ginger cookie I was looking for.
    These came out great!
    Great flavor and a great crunch.
    I used my homemade stem ginger because that’s what I had on hand.
    Thanks for the recipe!

  5. I may hate myself for asking this, but can I use another substitute for the all purpose flour? I think I read someone commented Trader Joe’s package says rice flour. Please help. 

    • I have not tried it personally but generally the gluten-free flour blends work fairly well as a substitute for AP flour in many recipes.

  6. They’re in the oven as I write! Dough is delicious(had to sample)….bet they’re better with a snap to them!

  7. Can’t wait to make these!

    Can you recommend a frosting that would be good on this? I want make them similar to the Trader Joe’s mini gingerbread men.


  8. Wow!! I have been making these super delicious ginger snaps for a couple of years now, much to the delight of my friends and family 👏! I have always just loved this cookie, and my go to was Trader Joe’s triple ginger snaps! Same with many people who now enjoy these yummy goodies!😋!
    My niece lives lith me and is visiting friends in Arizona for a week. My ginger snaps are her absolute favorite! I am whipping up a batch today to surprise her when she gets home. She is diabetic so she keeps them in the freezer (by the way these are terrific straight from the freezer) and doles them out one or two at a time. They are small so this is a nice treat for her!

  9. Great Recipe! Made it many times. Thanks for sharing!

  10. I just made my first batch of these and they are outstanding. Definitely the best triple ginger cookies I have ever had. And probably the best ginger snaps. Great recipe I had no trouble following it

  11. Hi!
    I have been making these ginger snaps for a couple of years now. I always used to get Trader Joe’s but these take the cake ! I just love these cookies!
    When I make them everyone I share with loves them! They do take some effort but it is interesting and fun to make these delicious cookies! I always grin when I read your comment they ginger snaps are not called ginger chews!!! I tried several recipes before finding yours. I was always disappointed because either they were not gingery enough or were not crispy enough. I too usually prefer soft and chewy, but not in a ginger snap! I don’t limit these yummy treats to the holidays, but make them year round. 
    Thank you for this morning wonderful recipe!

  12. I some how managed my way thru this recipe!  Not difficult at all even though I delayed the fresh ginger introduction till the last minute….These cookies are awesome!! 

  13. I’ve made this recipe three times now. This last time I used a bit more cinnamon ( about 1/4 tsp) and added some freshly ground cloves (about 1/2 tsp). I also added some of that mixture (cinnamon, cloves and ginger) to the sugar for rolling. These are the absolute best ginger snaps I have ever tasted. I have to make double batches because everyone wants them. Thanks so much for the recipe, you’ve made this quarantine just a bit more bearable.
    I now have a copy on my fridge so it’s always handy.

  14. I have always loved ginger snaps! I thought I would try my hand at baking my own and tried three recipes from excellent chefs before I discovered yours!
    These are the best ginger snaps I’ve ever tasted!!!
    I share them and everyone just raves!
    I roll them in turbinado sugar instead of granulated and, since I love the contrast between snappy and chewy I add extra crystallized ginger!

    One question, has anyone found a trick for helping to peel the  fresh ginger a bit easier?
    Thanks for the tip to freeze the peeled fresh ginger before grating.

    I have a problem with nausea so I just have a ginger snap to help, lots more fun than medicine!! 

    • I have an Asian friend that told me to grate unpeeled frozen ginger with a microplane with the “cup” side up, to catch the gratings. The microplane seems to grate the pulp, but leave the peel, which you can tear away periodically as you grate.

  15. This is a great recipe.  The first time, I made them a little to big & since I weigh everything, I made them 20 grams & cooked them 27 minutes.  They ere good & really hard.  This time, I made them 15 grams & baked them for 25 minutes.  15, then 10.  Came out perfect!  
    Thanks for a very easy recipe that makes delicious cookies !

  16. Can’t wait to make these.
    Which is your favorite Ginger drink? I LOVE Reed’s Ginger Brew.

  17. This is a great recipe. Melting the butter as a vehicle for everything going into the flour works perfectly. 

  18. these are seriously the best ginger snaps ever.
    thanks !!

  19. The ratings are 5+
    I can’t stop eating

  20. These turned out excellent!! I substituted ground fresh for the candied ginger.I added 4tblsp cinnamon and 4 tblsp powdered ginger. Also i had no brown sugar today so used all white with extra molasses(i used 1/3 cup instead of 1/4)…they are spectacular!!!!

  21. These cookies should come with a warning … they’re a drug and it’s impossible to eat only 1… they’re seriously amazing! 

    • One reason why I only make them over the holidays when I’m offloading cookies on all my relatives. lol. They are dangerous to have in the house!
      So glad you enjoyed!

  22. I have made these twice and today’s batter seemed too dry, even though I did follow the recipe exactly. Hmm… I rolled them in sugar and then flattened them with the bottom of a glass, worked out fine. This is a really good recipe. I also grind in some black pepper to give them a bit more kick! I like to take these on flights as ginger really helps settle the tummy on long trips.

  23. I’ve made this recipe a few years now as part of “Christmas cookie parcels” and was wondering if I could roll the dough and cut out cookie shapes?? This is my absolute favorite ginger cookie recipe but would LOVE it even more if it could be star shaped too?? Your thoughts…

  24. I made these and love the flavor but they were a bit too hard in the middle — had to use back teeth to really get a bit. Once you did though, it was delicious but just wondering if I needed to make them a bit smaller? or flatten them a bit more?

  25. Wonderful gingersnap cookie recipe!! Love the triple ginger ingredients. I did add a 1/4 tsp. of fresh ground black pepper to add to overall flavor!

  26. I am always looking for another gingersnap recipe to try. I LOVE ginger and REALLY love a real snap of the crispy cookie along with the spice ‘snap.’ Your recipe is very close to the recipe I used for Christmas and Easter. My family requires gingersnaps for every holiday gathering.

  27. Wow. These are great! Just made half recipe (for 1) and now I’m sorry as they’re so good . Cookie flattened a bit more than I anticipated so next time I’ll make smaller balls, otherwise I followed directions to the letter.…well 2 small eggs in half recipe, but it still came out nicely.
    Thanks so much for sharing.

  28. I made this recipe with a small adjustment. Since I live in a high altitude, I added a couple of tablespoons of extra flour. I also added 1/8 teaspoon of ground cloves and decreased the cinnamon by 1/8 of a teaspoon to 3/8 instead of 1/2 teaspoon. I used fresh ginger paste instead of grating fresh ginger. These are GREAT!!

  29. I followed this recipe completely and carefully as I love triple ginger cookies. I refrigerated a little over 2 hours, but mine flattened out like they just melted. They tasted great, but looked horrible. I compared with another recipe that I had for ginger snaps and it appears that 2 1/2 c. flour was not near enough. The other recipe I had called for 4 cups of flour which may have produced the expected shape.

    • That is strange, as I definitely used the 2 1/2 cups of flour as written. There are a number of reasons why a cookie might spread, including the baking sheets used, oven temperature (if your oven runs hot or cold), inaccurate measurements, etc. I’m glad they still tasted good, regardless!

  30. Better than Trader Joe’s! This is going to be my new Christmas cookie ?

  31. 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.

  32. 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.

  33. 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!

  34. 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??

  35. 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?

  36. 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!

  37. 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, 

  38. 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.

  39. 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

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

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

  42. 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! 

  43. 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.

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

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

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

  47. 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!

  48. 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 :-) 

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

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

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