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–+ servings
Triple Ginger Cookies Photo

Triple Ginger Cookies Recipe

Brie Norris
These Triple Ginger Cookies are crispy, chewy, and absolutely irresistible! Go ahead and indulge, the recipe makes just six cookies – so no leftovers.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 1 cookie
Calories 83 kcal

Ingredients
  

  • 1/4 cup White Whole Wheat Flour plus 2 tablespoons
  • 1/8 teaspoon Baking Powder
  • 1/16 teaspoon Baking Soda
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Cinnamon
  • 1/16 teaspoon Salt
  • 1 1/2 tablespoons Unsalted Butter at room temperature
  • 3 tablespoons Organic Cane Sugar
  • 1 tablespoon Egg well-beaten
  • 1 tablespoon Molasses dark, not blackstrap molasses
  • 1/4 teaspoon Fresh Ginger finely grated, from a 1/2-inch piece, peeled
  • 1 tablespoon Crystallized Ginger finely chopped
  • Granulated Sugar for rolling

Instructions
 

  • Adjust toaster oven cooking rack to the middle position and preheat to 350°F. Lightly grease your baking pan or line with a silicone mat.
  • In a small bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, and salt. Set aside.
  • In a medium bowl, beat together the butter and sugar until light and fluffy, about 1 to 2 minutes. Add in the measured egg, molasses, and grated ginger and beat until smooth. Stir in the dry ingredients and chopped crystallized ginger and mix until a soft dough forms.
  • Pour sugar into a small bowl and make 6 equal balls of dough. Roll or dip the balls in sugar and place 2-inches apart on the prepared pan.
  • Bake for 8 to 10 minutes, or until the edges are firm and tops are cracked. The middles should appear slightly undercooked.
  • Let cookies cool on the pan 3 minutes before transferring to a wire rack to cool completely.

Notes

  • Convection Toaster Oven Directions: Reduce temperature to 325°F and bake cookies for 7 to 9 minutes.
  • To Measure The Egg: Crack an egg into a small bowl, beat with a fork just until blended about 30 seconds and measure out 1 tablespoon of egg. Store leftover egg refrigerated in a sealed container for up to 24 hours.

Nutrition

Calories: 83kcalCarbohydrates: 14gProtein: 7gFat: 3gSaturated Fat: 2gSodium: 39mgSugar: 2g
Keyword Baked, Baking, Cookies, Desserts, Family Meals and Snacks, Ginger, Lunchbox, Snacks, Toaster Oven Cooking
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