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Stack of chewy triple ginger cookies with crinkled sugar tops

Triple Ginger Crinkles

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5 from 15 reviews

Description

These deeply flavorful cookies utilize a unique triad of fresh, ground, and crystallized ginger to create a complex heat profile. Combined with dark molasses and a sugar-crusted exterior, they offer a perfect balance of a fudgy center and a crisp, crinkled edge.

Ingredients

  • 1 1/2 cups (185g) all-purpose flour
  • 1 1/2 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/8 tsp cloves
  • 1/8 tsp sea salt
  • 3/4 cup (120g) finely chopped crystallized ginger
  • 1 stick (4oz) unsalted butter, softened
  • 1/2 cup packed dark brown sugar
  • 2 tsp freshly grated ginger
  • 1/2 cup unsulfured molasses
  • Granulated sugar for rolling

Instructions

  1. In a medium bowl, sift together the flour, baking soda, ground ginger, cinnamon, nutmeg, allspice, cloves, and sea salt.
  2. Add the chopped crystallized ginger to the dry ingredients, using your fingers to coat the pieces and break up any clumps.
  3. In a stand mixer fitted with the paddle attachment, cream the softened butter, dark brown sugar, and freshly grated ginger on medium speed for 2–3 minutes until fluffy.
  4. Add the molasses to the butter mixture and beat until fully emulsified, scraping down the bowl as needed.
  5. Reduce the mixer speed to low and gradually add the dry ingredients, mixing until just combined.
  6. Wrap the dough in plastic wrap and refrigerate for 1–2 hours to allow the flour to hydrate and the fats to firm up.
  7. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone mat.
  8. Divide the chilled dough into 20 equal portions, roll into balls, and coat each generously in granulated sugar.
  9. Place the balls on the baking sheet 1.5 inches apart and bake for 10–12 minutes until the surfaces have cracked.
  10. Let the cookies rest on the baking sheet for 4 minutes to set before moving them to a wire rack to cool completely.

Notes

For the best results, ensure your baking soda is fresh to guarantee the chemical reaction with the molasses that creates the signature crinkled top. If the dough becomes too soft while rolling, return it to the refrigerator for 15 minutes to maintain the proper thickness and prevent excessive spreading during the bake.

  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cookiessweet.com/triple-ginger-cookies/