Triple Ginger Cookies

    25 mins

    The best, most flavourful ginger cookies I have ever eaten. Perfect with afternoon tea.

    234 people made this

    Serves: 36 

    • 170 g butter
    • 220 g packed brown sugar
    • 1 egg
    • 60 ml molasses
    • 280 g all-purpose flour
    • 4 g ground ginger
    • 9 g baking soda
    • 3 g salt
    • 8 g minced fresh ginger root
    • 45 g chopped crystallized ginger

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Beat butter and brown sugar in a small bowl with an electric mixer until smooth and creamy. Beat in the egg and treacle. Combine the flour, ground ginger, bicarbonate of soda and salt and stir into the butter mixture. Add the fresh and crystallised gingers, cover and refrigerate for 2 hours.
    2. Preheat oven to 180C. Shape dough into 2.5cm balls and place 5cm apart on ungreased baking trays.
    3. Bake for 10 minutes or until lightly browned. Cool on wire racks.

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    Reviews and ratings
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    Reviews in English (225)


    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.  -  14 Oct 2002  (Review from Allrecipes US | Canada)


    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."  -  31 Oct 2007  (Review from Allrecipes US | Canada)


    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.  -  10 Feb 2002  (Review from Allrecipes US | Canada)