Go Back
Stacks of Triple Ginger Snap Cookies on a wire rack, with a chunk of fresh ginger and bowls of crystalized and ground ginger on the side.

Triple Ginger Snaps

That’s why these gingersnaps (inspired by Trader Joe’s Triple Ginger Cookies) are light and crispy with three spicy kinds of ginger: fresh, ground, and chunks of crystallized ginger speckled throughout.
Yield: 4-5 dozen cookies
Prep Time: 30 minutes
Cook Time: 27 minutes
Total Time: 2 hours

Ingredients

  • 2 ½ cups / 320 g all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon fine sea salt
  • 12 tablespoons / 168 g (1 1/2 sticks) unsalted butter
  • 2 tablespoons / 10 g ground ginger
  • ½ teaspoon ground cinnamon
  • 1 ¼ cups / 260 g packed dark brown sugar
  • ¼ cup / 80 g mild or light molasses
  • 2 tablespoons finely grated fresh ginger, from a 2-3 inch piece
  • 1 large egg
  • 1 large egg yolk
  • ⅓ cup / 45 g finely chopped crystalized ginger
  • ½ cup / 100 g granulated sugar, for rolling

Instructions

  • In a bowl, whisk together flour, baking soda, and salt; set aside.
  • 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.
  • 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.
  • Bake for 15 minutes, then rotate baking sheets (top to bottom and front to back) 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. Repeat with remaining dough.
  • Cookies will keep, stored at room temperature in an airtight container, for up to 2 weeks.

Notes

  • 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.