Triple Ginger Cookies

This week has been a difficult week for me and my family, and I just didn’t have time to bake a new recipe this week. This is a flashback to one of my favorite cookies, triple ginger cookies. I love ginger and have even signed up for a ginger cooking class in a few weeks. This is a lovely molasses cookie that is made even better by the addition of ground ginger, candied ginger, and fresh ginger grated on a microplane. How could you go wrong?

There are other triple ginger cookies out there, but I love the ginger flavor in these. The original recipe for these cookies makes a lot, so the recipe you see here is a half recipe. I roll my cookies in orange sanding sugar, which I try to always have on hand. You could use any color of sanding sugar, or regular sugar, but that just wouldn’t be as special.

These aren’t difficult to make but do make sure that you get all of the flour mixed in completely. This is quite hard, so I always expect to mix the last of the dough by hand. They don’t need to be refrigerated before baking, which is a great time saver. Is there a better cookie for fall? Perhaps, but I don’t know what it would be!

Triple Ginger Cookies
2-1/4 cups flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
¼ teaspoon salt
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 tablespoons diced candied ginger
1/2 teaspoon ginger root, grated on a microplane
Orange sanding sugar

Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a large bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves and salt, set aside. In a large mixer bowl, mix on medium until shortening is smooth. Add the sugar and beat until fluffy. Add the egg and the molasses, mixing until combined. Stir in about half of the flour mixture and then mix in the candied ginger and the ginger root. Add the rest of the flour mixture. You may need to finish mixing everything by hand, as the dough is heavy.

Shape the dough into 1-inch balls. Roll in the orange sanding sugar and place on the prepared baking sheets.

Bake for 11-12 minutes. Cookies may look slightly undone but will set as they cool. Cool for 10 minutes on the baking sheet before removing to a wire rack to cool.

Adapted from Sunset Magazine’s Giant Ginger Cookies (November 1998)