Triple Ginger Cookies

November 25, 2013

triple ginger cookies :: une gamine dans la cuisine

The time of harvest and the time of poems is passing.
Sorrel, fern and wild strawberries covered my notebook.
Pine cones and dried seeds of trees
mixed with shreds of sentences.

Not a single poem has yet matured.
The crossed-out words return with clamor.
Light glitters in patches on mowed fields.
This hour too will be more lovely in recollection. 

~ Anna Kamienska, in Astonishments, translated by Grazyna Drabik and David Curzon

triple ginger cookies :: une gamine dans la cuisine

As I was climbing the counter tops last night, searching through high cupboards for something I can't even remember now, I found three empty coffee bags from the coffee house where I spent several years working as a barista. The bags were neatly folded, their flaps pressed carefully under brown crinkly paper. The words 'Jamaican Blue Mountain' and 'Celebes' (which customers almost always called "Celebs") had been written in easily recognizable, neurotically neat print. It's strange to hold something in your hand that you haven't touched in five years. Wouldn't it be interesting if we could communicate with ourselves across time via certain errant objects! I should have stuck a note inside one of the bags. I know I must have kept them for a reason...

The me five years ago never thought she would be running a food blog - to be honest, all she knew how to do was check email and search for the meaning of each episode of "Lost." I'm so happy and thankful to all my beloved readers - new and old! And while I know I might sometimes appear too aloof, private...and vague for a blogger, your kindness is slowly coaxing me out of my cosy shell.

Happy Hanukkah and Thanksgiving, everyone!

These cookies, by the way, are the best ginger cookies. Ever. Each chewy, soft bite erupts with a punch of spicy ginger. I have quietly been on the lookout for a stellar ginger cookie recipe, this is The One. The search is over. Super amazeballs.

triple ginger cookies :: une gamine dans la cuisine

triple ginger cookies
makes about 20-22 cookies
adapted from Will Cook For Friends

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking Soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon salt
120 g. (3/4 cup) crystallized ginger, finely chopped
1/2 cup (that's one stick) unsalted butter, softened to room temperature
1/2 cup tightly packed, dark brown sugar
1/2 cup unsulfured molasses
3 teaspoons freshly grated ginger
1/4 cup super-fine sugar (regular granulated sugar will work too)

In a large mixing bowl, whisk together the flour, baking soda, ground ginger, cinnamon, allspice, salt and crystallized ginger.

In the bowl of a stand mixer, fitted with paddle attachment, beat the butter and brown sugar together until creamy (about 3-5 minutes on medium speed). Add molasses and fresh ginger - continue beating till well combined.

Add the flour/spice mixture and beat on low speed until just combined (don't overmix). If the mixer is straining on low speed, use a large rubber spatula to stir in the dry ingredients - the dough will be very heavy and sticky. Pat the dough into a large ball, place the ball onto a sheet of plastic wrap and flatten it into a 1-inch thick disc. Wrap it tightly in plastic wrap and chill for at least 4 hours, or overnight.

Line a cookie sheet with parchment paper. Place the 1/4 cup of super fine sugar (or granulated) into a large flat bowl or plate.

Remove the chilled cookie dough from fridge and divide it into 20-22 equal chunks (use a scale to ensure they're the same size). Roll the chunks into tight balls and roll each ball through the sugar until completely coated. {Note: The dough is extremely sticky so you may have to wash your hands from time to time so it won't stick to your palms instead of itself.} Place the sugar-coated cookies onto prepared sheet and refrigerate while the oven preheats.

Preheat the oven to 325F. Line a separate baking sheet with parchment paper.

Place the chilled balls of dough onto the sheet, allowing for at least 2-inches of spreading room. 

Bake 10-12 minutes or until cracks begin to develop. {Note: My cookies were spot-on chewy after 10 minutes. If you prefer crispier cookies, bake for the full 12 minutes.} Remove the sheet from the oven and allow cookies to rest for 5 minutes before carefully (mine were still tender) transferring to a cooling rack.


  1. The search is over. <--- that says alot! they look perfect & Iove gingerbread, ginger, molasses cookies so much but am so picky :) And these are perfect. pinned

  2. So pretty and tempting! I love ginger cookies. A divine end of the year holiday treat.



  3. These look incredible, Valerie. I must give them a try. And you may be private, but aloof? Never!

  4. Happy 5 years, so thankful to have met you! :) These cookies look like a warm, cozy hug - just what my Monday needs!

  5. I just made ginger snaps using the recipe from Smitten Kitchen, and was wondering if there was a super ginger-fied version ... Looks like I've found it! This is definitely my next ginger cookie to try. Thanks for the post and the stunning photos.

  6. Hahaha, oh my goodness, and love the note about Lost -- so much time has been spent in my life reading Lost analyses!!! (And the discussion of the music, too? Giacchino forever.)

  7. They look delicious!
    Amazing pictures as well, so nice!

    { Teffys Perks Blog } X

  8. yes! thank you for making it triple.
    I love ginger filled cookies.
    Not sure why I crave ginger so much in the fall in winter; maybe a mineral in my body I'm lacking?

  9. I adore that first photo Valerie! I can't wait to get baking Christmas cookies, definitely trying these.

  10. These look so chewy and delicious! Hope you have a wonderful Thanksgiving!

  11. Dude, why haven't I received any email updates from my favorite bloggy?! Are you still sending updates?? I thought you were taking a break and I come by here and you're full-on posting!!! ARGH!

    Now I need a dozen of these to calm my nerves. K?? Thanks!

  12. I love, love a good ginger cookie and I've yet to find one that I absolutely am nuts over, so I WILL be trying these..!

  13. You 5 years ago are me years ago as well :) So funny to read it. Happy Holiday to you!

  14. I used to leave notes to myself, but stopped doing it long time ago. I still find some hidden deep down sometimes when I visit parents house and it's always so interesting to look back remember how things were. I'd give a lot to be able to go back 10, even 5 years and give advice to myself, but all things do happen for a reason :)
    It's always a pleasure to visit your corner and have wonderful Thanksgiving :)

  15. Ginger cookies are among my FAVORITE holiday cookie recipes. I am making these VERY soon. This is cookie love big time!!

  16. 5 years, congratulations!! You are a beautiful person, not aloof at all. I absolutely love reading your blog and wouldn't if the personality behind it was aloof. These cookies are lovely.

  17. Making these right now, but I'm missing where to add the finely grated ginger? I'm adding to the butter sugar mixture

  18. @Tanya, Oops! Sorry about that missing step. The fresh ginger should be added right after the molasses (no worries if you already tossed it in with the butter). :D

  19. Made these cookies last week, intending to bring them to a holiday party.. but they were so delicious my family and I ate them all before I could! Making them again today :)

    Never have I received so many compliments on cookies I've made. Absolutely, hands down, best cookie recipe ever.


  20. @Katie, I'm so happy you and your family loved the cookies! (Be sure to make another batch all for yourself too.) :D

  21. Turned out perfect! Made as a Birthday gift for my roommate and she loves them! Went for a shorter baking time and was the perfect amount of soft/chewy. Also, can last in the freezer for at least one week. Thanks!

  22. I had a gorgeous bit of fresh ginger in my CSA box and decided to make these cookies - I was totally blown away after my first bite! So gingery and soft and chewy without being cloyingly sweet. Perfect amount of sweetness and spice. I shared them with friends and they all loved them - these are special cookies. So easy to make, too. Thanks for a great recipe - I'll be making these again and again this winter!

    1. Jessica, I'm so happy you liked the cookies! I have been craving ginger...something, perhaps it's time for a recipe revisit. :D (I'm unprepared for winter!)


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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