Triple the Ginger Cookies

Triple the Ginger Cookies

177 Reviews 15 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    2 h 30 m
Laria Tabul
Recipe by  Laria Tabul

“These are a real pain in the butt to make, but they are worth it. The best ginger cookies I have ever eaten.”

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Adjust Servings

Original recipe yields 3 dozen



  1. In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
  3. Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

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Reviews (177)

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I hate to cast a negative vote among all the five-star ratings, but I thought the crystallized ginger in this recipe was too much! I like ginger, but biting into a small chunk of crystallized ginger gives the kind of hot sensation you get from eating Thai food--not exactly what I'm looking for in a cookie. Homemade treats usually disappear quickly at my office, but I couldn't find any takers for these overwhelming cookies. If I were to make these again, I'd definitely omit the crystallized ginger.



I have made this recipe twice in the last week. Wow! These cookies are good! Thank you, Laria. I did modify the recipe the second time I made them. In the first batch I used butter and followed the recipe almost exactly. I used an entire jar of McCormick's crystallized ginger (about 2+ oz) ground in a food processor. Clearly that was much less than the 1/2 cup called for in the recipe, but at over $8/jar, who can afford that for a batch of cookies? I did not compensate with any extra fresh or powdered ginger but they still tasted very good. They did, however, come out flat and soft and those that survived my family for a few days got softer and stuck together as time went on. For the second batch, I used Crisco butter-flavored shortening,and doubled the amount of fresh ginger and powdered ginger. When I tasted the uncooked batter I was worried that I had produced an inedible ginger kick-in-the-head but those cookies were incredible. The batter was much easier to work with--not sticky, it was easy to shape in uniform round balls that produced perfectly shaped round raised cookies with a cracked surface. Once baked, the cookies were crispy but not hard and intensely gingery without a bite. I am writing this, my first review, to save myself from eating the rest of the cookies. Fortunately, I gave most of the batch away yesterday for a "ghosting."



These are fantastic!!! To make chopping the crystallized ginger easier, I used my mini prep food processor--did a beautiful job in just a fraction of the time. Will make again and again.

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Amount Per Serving (18 total)

  • Calories
  • 198 cal
  • 10%
  • Fat
  • 8.1 g
  • 13%
  • Carbs
  • 29.7 g
  • 10%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 270 mg
  • 11%

Based on a 2,000 calorie diet



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Big Soft Ginger Cookies


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Ginger Butter Cookies