Triple ginger cookies are a literally once a year deal. I only want to see them or bake them at Christmas and I have no idea why – they are delicious and there is zero reason to just have them once a year. This, of course, is one of those ridiculous things that every Christmas when I eat half the batch I make, I say I am going to change and make these more often. Nope never have, but maybe that’s what makes them so damn good…is that by December I have missed them so much I can’t wait to shovel them in.
And tbh, I didn’t really seek them out or bake them until maybe the last two or three years. My stepsons’ mother loves them, so I decided to seek out a decent recipe for them. And believe me when I tell you there is some sh-t recipes for these things out there – some are super hard, too spicy (like burn your tongue spicy), a lot don’t taste enough like ginger because they use too many other spices and some have way too much molasses in them, which is just gross.
This recipe from If you Give a Blonde a Kitchen, (also, way to go on the blog name – how I wish I was this clever when I was creating this space) is by far my favorite , crispy on the edges and nice and soft in the middle. And like a crinkle cookie, they are covered in powdered sugar before baking, which adds a nice extra sweetness that ginger cookies and cakes often lack. If you are a not ginger cookie lover and maker, give these a try, they will change your mind., If you already are a ginger cookie lover try them anyway – you’ll be pleasantly surprised 🙂
Triple ginger cookies
- 3 cups flour
- 3/4 cup dark brown sugar
- 3/4 teaspoon baking soda
- 1 tablespoon crystallized ginger
- 1 tablespoon ground ginger
- 1/2 teaspoon grated ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter at room temperature
- 3/4 cup molasses
- 2 tablespoons milk
- 1/2 cup 100 g granulated sugar
- 1/2 cup 60 g confectioners' sugar
In a bowl of a stand mixer add together the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt. Mix with the paddle attachment at low speed until combined. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is tiny crumb-like in texture and appearance.
Continuing on low while the mixer running, add the molasses and milk slowly. Mix until the dough is wet. Increase the speed to medium and mix until thoroughly combined, for only a few seconds.
Place the dough on a board or granite counter and divide it in half. Shape each half of the dough into two round disks. Cover them in plastic wrap and freeze until firm for about a half hour - or you can make ahead and freeze this for up to a month. Or, if you're a patient and a good organizer, refrigerate the dough 2 hours or overnight.
Heat the oven to 350° F. and line baking sheets with parchment paper.
Remove the disks of dough from the fridge and scoop balls of dough by the tablespoon or with a cookie scoop, then roll into dough into balls, about 2-inches in size. Tip: don't overdo the rolling into balls - the dough will get warm and soft (you don't want this to happend). Roll each dough ball in the granulated sugar and then roll them in confectioners’ sugar until the cookies is nice and covered. Put on the cookie dough balls 1-inch apart from each other baking sheet.s and bake about 13 minutes. The centers should be set, but not crispy.
Cool on a wire rack. Store gingerbread crinkle cookies in an airtight container at room temperature, not in the fridge.