AMY
Let’s talk chewy triple ginger cookies, shall we?! Seriously, what’s not to love about these delicious amber colored gems?!? They’re spicy from three types of ginger: ground, freshly grated & crystallized. All the usual ginger cookie suspects are present: cinnamon, cloves, and allspice. I like to add in cardamom for an additional bit of pizzazz. All of the aromatics combined together make for a perfect combination.
Let’s talk about brown butter…..
First, I should mention that there are copious amounts of brown butter in this recipe. To achieve what is basically liquid gold for the chewy triple ginger cookies, follow my easy to follow steps. Place the butter in a large skillet over medium/low heat to melt it evenly. Whisk the melted butter often. Stay close to the stove because brown butter does not equal burned butter. There is a pretty big difference. It can burn in seconds if it’s not watched carefully.
The milk solids separate from the butter and brown bits will appear on the bottom of the pan. The butter is ready once it becomes nutty and fragrant. I like to pour the browned butter into a neutral container so that I can help stop the cooking process. Sometimes if it’s left in the hot pan, it still burns even after the heat has been turned off. You will need to pour it out and start all over. I’ve been there and it’s not pretty. If you’re looking to add in blackened butter, or beurre noir, then you will end up with a different flavor than what I’m talking about.
Let the butter come back up to room temperature by either making this ahead of time and leaving out on the counter, or place it in a sealed container and putting it in the freezer for 15 – 20 minutes or the refrigerator for 30 – 40 minutes. You want softened butter and not solid butter so watch this part closely as well. This part takes a bit of time but will add a depth of flavor that you can’t even imagine until you taste it. It is well worth the fuss.
Just chill
Once you have mixed everything together, scoop the dough into plastic wrap. Wrap it up tightly and store in the refrigerator for no less than 24 hours. The flavors need time to develop together. After the 24-hour mark, or up to 3 days, remove the dough from the refrigerator. You’re ready to start baking! Now, roll the dough into balls, then into granulated sugar and pop them in the oven to bake.
Get baking
Place them about an inch apart on a lined baking sheet. Make sure your oven racks are in the center portion of your oven before you begin. You will bake them for 5 minutes, then open the oven and rotate the pans. You want to rotate them from front to back and from top to bottom.
Turn your pan completely around so the parts facing the front of the oven are now facing the back of the oven. Now remove the pan from the top rack and place it on your stove top. Place the pan from the bottom rack on the top rack and place the pan that you put on your stove top on the bottom rack. Set your time for an additional 4 minutes = a total of 9 minutes.
I will have to try to upload a video soon because I’m sure this all just sounds like gibberish.
Once you remove the pans from the oven, allow the cookies to cool for at least 2 minutes before removing them and placing them on a cooling rack to cool completely before storing them.
Addictive
This chewy triple ginger cookie recipe is so incredibly tasty. They are well worth all the time and effort that it takes to make them. Don’t let any of the steps intimidate you!!! If I can do it, then so can you! If you need help rolling the dough, enlist your children or anyone else that’s nearby. I personally love it when my kids get in the kitchen and cook/bake with me!
Once you make these delicious chewy triple ginger cookies you will want to make them all the time. I enjoy them especially around the holiday season. The smell and sight of them bring back so many good memories. I hope that this chewy triple ginger cookie recipe helps create some new memories and traditions for you and your loved ones. Enjoy!
PrintChewy Triple Ginger Cookies
These chewy triple ginger cookies are soft, chewy and so incredibly tasty. They’re loaded with brown butter, three types of ginger and several aromatic spices. They are ridiculous and I hope you enjoy them!
- 1 cup unsalted brown butter, at room temperature
- ½ cup unsalted butter, at room temperature
- 2 cups granulated sugar, plus more for rolling
- ½ cup molasses
- 2 eggs
- 4 cups
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- 1 ½ teaspoons ginger
- ½ teaspoon cardamom
- ½ teaspoon allspice
- 1 teaspoon salt
- 1/3 cup chopped crystallized ginger
- 1 tablespoon freshly grated ginger
- Prep Time: 25 hours
- Cook Time: 9 minutes
- Total Time: varies
- Category: Cookies
- Method: Baking
- Cuisine: Desserts
Ingredients
- 1 cup unsalted brown butter, at room temperature
- ½ cup unsalted butter, at room temperature
- 2 cups granulated sugar, plus more for rolling
- ½ cup molasses
- 2 eggs
- 1 tablespoon freshly grated ginger
- 4 cups
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- 1 ½ teaspoons ginger
- ½ teaspoon cardamom
- ½ teaspoon allspice
- 1 teaspoon salt
- 1/3 cup chopped crystallized ginger
Instructions
Brown Butter:
Melt the butter in a large skillet and stir it often until the milk solids separate. The butter will become amber colored and fragrant. Set aside to allow the melted butter to return back to room temperature then proceed.
Now let’s make some cookie dough:
Beat the softened butters (unsalted & brown) together in the bowl of a stand mixer. Add in the sugar and cream it together (on medium speed) for 5 minutes until smooth.
While the butter is creaming; whisk the flour, baking soda, cinnamon, cloves, ginger, cardamom, allspice and salt together in a large bowl, to combine. Set it aside until you’re ready to add it.
Once the mixture is fluffy and combined, add in the eggs. Add them in one at a time, thoroughly mixing them in before moving forward. When the mixture is combined, add in the molasses* and grated ginger and mix to combine.
Slowly and gradually add in the flour mixture*. Once all the flour has been mixed in, I give it a good zip on medium speed to make sure it’s all combined. Using the dough attachment, fold in the chopped crystallized ginger. If you don’t have a stand mixer, then get out a wooden spoon and fold it using that.
Remove the dough from the bowl and place it in between plastic wrap and chill for at least 24 hours (not over night, but a full 24 hours). I’ve kept it for as long as three days before baking it.
24 hours later:
Preheat your oven to 350 degrees. Line 2 half sheet pans with silicone baking lines or parchment paper. Move both racks near the center of your oven.
Using a cookie scoop, scoop about 1 tablespoon size amounts of dough and roll into a ball with your hands. Roll the balls into sugar and place them on a cookie sheet, 1 inch apart.
Place the baking sheets in the oven, place one cookie sheet on the top rack, near the left part of the oven. Place the other cookie sheet on the bottom, near the right part of the oven. Bake for 5 minutes, then rotate the pans. Bake for an additional 4 minutes. Remove the pans from the oven, cool the cookies on the pan for 2 minutes then remove them to cooling racks and cool them completely.
Notes
*Spray a measuring cup with nonstick cooking spray, add in the molasses and then pour it out. Everything should come out nice and easy.
*I add in the flour 1 cup at a time. I stop the mixer, add in a cup, then mix on LOW speed until barely combined. Then repeat until it’s all mixed in.
*Store the cookies in an airtight container at room temperature for 3 to 5 days. Freeze them for up to 3 months.
Keywords: chewy triple ginger cookies, triple ginger cookies, cookies, ginger cookies, holiday cookies, holiday baking
These chewy triple ginger cookies were adapted from this recipe from Gimme Some Oven.