Triple Ginger Cookies (Ginger 3 Ways & Gluten-Free Option)
Triple ginger cookies get their bite from fresh grated ginger, ground ginger, and unsweetened dried ginger chunks — no crystallized sugar coating needed. Egg-free variation included.
Ingredients
- 2 ¼ cups all-purpose flour or use gluten-free flour
- 2 tsp. ground ginger
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- ½ tsp. ground cloves
- ½ tsp. salt
- ¾ cup margarine, room temp. Earthbalance and canola spreads work well too
- 1 tbsp fresh ginger, grated
- 1 cup granulated sugar + more for rolling
- 1 large egg (or 1/4 cup pumpkin puree or sweet potato puree for an egg-free version)
- 1 Tbsp. orange juice
- ⅓ cup molasses
- ⅔ cup unsweetened dried ginger chunks
Instructions
- Sift together the flour, ground ginger, baking soda, cinnamon, cloves, and salt in a medium bowl. Set aside.
- Using a mixer, cream together the margarine and sugar until fluffy, about 2 to 3 minutes.
- Beat in the egg (or pumpkin or sweet potato puree), orange juice, molasses, and fresh grated ginger.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined.
- Fold in the diced dried ginger by hand.
- Cover the bowl with plastic wrap and place in the fridge for at least an hour or longer.
- Preheat oven to 350° F (175 C). Line baking sheets with parchment paper.
- Shape the chilled dough into 1-tablespoon-sized balls and roll each one in raw sugar.
- Place the balls onto the cookie sheets, flattening slightly.
- Bake for 8 to 10 minutes or until edges are slightly golden brown.
- Remove and allow cookies to cool for 2 to 3 minutes on sheets before removing to a wire rack to cool completely.
Notes
Per cookie, based on 24 servings — approximate, calculated from ingredient quantities.
Egg version:
- Calories: ~155
- Total Fat: ~6g
- Saturated Fat: ~1.5g
- Carbohydrates: ~24g
- Sugar: ~13g
- Fiber: ~0.5g
- Protein: ~1.5g
- Sodium: ~85mg
- Calories: ~153
- Total Fat: ~5.8g
- Saturated Fat: ~1.5g
- Carbohydrates: ~24g
- Sugar: ~13g
- Fiber: ~0.5g
- Protein: ~1.3g
- Sodium: ~85mg
