Favorite Fall Cookies - Triple Ginger

Originally published November 16, 2020

I love cookies. I love tea and cookies, coffee and cookies, ice cream and cookies, and cookies with more cookies. These Triple Ginger Cookies are especially wonderful in the fall when the weather starts to cool with the warming spices of ginger, cinnamon, and cloves.

Drop cookies are the type of cookies I make most often because they come together quickly and usually make a couple dozen cookies per batch. They are called “drop cookies”, because the cookie dough is dropped by the spoonful unto the baking sheets. These are easy because everything can be mixed up in one bowl, there is no refrigeration, no rolling, just mix up the ingredients (in the right order), and drop the dough onto baking sheets. I like to use a cookie scoop to make round balls of uniform size, but it’s not necessary. They still taste good even when they don’t look perfect.

This year, our friends at Julian of Norwich Farm grew ginger. I was so excited for fresh ginger. “Fresh” ginger that is available from the grocery store has been cured to have a thicker skin so it will keep longer in storage. Farm fresh ginger has a thin skin, a very fresh flavor, and it doesn’t need to be peeled. I love ginger in so many things, but these cookies are probably the best use of good ginger.

riple Ginger Cookies Ingredients:

• ¾ cup butter

• 1 cup packed brown sugar

• 1 egg

• ¼ cup molasses

• 2 ¼ cups all-purpose flour

• 2 teaspoons ground ginger

• 2 teaspoons baking soda

• ½ teaspoon salt

• 1 ½ tablespoons minced fresh ginger root

• ½ cup chopped crystalized ginger

Helpful Hint: Crystalized ginger can be a bit pricey in the spice isle. Get it by the check out at Garden Patch Market on Edison Rd. To speed chopping, use a food processor with a bit of extra sugar added in. The extra sugar will keep it from sticking together.

Step 1

In a stand mixer, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Mix in the fresh and crystallized gingers. Combine the flour, ground ginger, baking soda, and salt; slowly mix into the molasses mixture on low speed.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls or smaller depending on your preference or size of your cookie scoop. Roll the dough balls in sugar (I like to use a pie plate) and place about 2 inches apart onto ungreased cookie sheet.

Step 3

Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

I didn’t get any pictures of the kids eating any of the cookies….they went so fast. I also enjoyed sharing cookies with friends and neighbors at Portage Farm Stands. I hope you like them too!