Holiday Chocolate Sandwich Cookies

Air-Fryer Raspberry Crumble Coffee Cake

Peppermint Schnapps Hot Cocoa Snowflakes

Bananas Foster Cookies

Butterscotch Peanut Squares

Cranberry Pumpkin Chutney

Air-Fryer Cinnamon Almonds

Pickled Red Onions

Coconut Nutella Brownies

Rosemary Shortbread Christmas Tree Cookies

Hanukkah Cookies

Copycat Starbucks Pumpkin Bread

Red Velvet Jar Cake

Peanut Butter Cinnamon Snap Cookies

Wookie Cookies

Holiday Mocha Spritz

Sweet Barbecue Sauce

Air-Fryer Lime Macaroons

Air-Fryer Scottish Shortbread

Home Recipes Dishes & Beverages Edible Gifts

Triple-Ginger Gingersnaps

Name: Triple-Ginger Gingersnaps
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 5 dozen.
Ingredients: 2/3 cup butter, softened; 1 cup packed brown sugar; 1/4 cup molasses; 1 large egg, room temperature; 2 teaspoons minced fresh gingerroot; 1 cup all-purpose flour; 3/4 cup whole wheat flour; 3 teaspoons ground ginger; 1-1/2 teaspoons baking soda; 1/2 teaspoon fine sea salt or kosher salt; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 3 tablespoons finely chopped crystallized ginger; 1/4 cup sugar; 1-1/2 teaspoons ground cinnamon

Add a Review

Contest Winner

Test Kitchen Approved

Total Time

Prep: 35 min. + chilling Bake: 10 min./batch

Makes

5 dozen

These crunchy treats feature fresh, ground and crystallized ginger, making them a bit more special than the traditional cookie. They are always a hit around the holidays. —Jessica Follen, Waunakee, Wisconsin

Triple-Ginger Gingersnaps Recipe photo by Taste of Home

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

2/3 cup butter, softened
1 cup packed brown sugar
1/4 cup molasses
1 large egg, room temperature
2 teaspoons minced fresh gingerroot
1 cup all-purpose flour
3/4 cup whole wheat flour
3 teaspoons ground ginger
1-1/2 teaspoons baking soda
1/2 teaspoon fine sea salt or kosher salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 tablespoons finely chopped crystallized ginger
1/4 cup sugar
1-1/2 teaspoons ground cinnamon

Directions

In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and fresh ginger.
Combine flours, ground ginger, baking soda, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate until easy to handle, about 1 hour.
Preheat oven to 350°. In a small bowl, combine sugar and cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place 3 in. apart on parchment-lined baking sheets.
Bake until set, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts

1 cookie: 54 calories, 2g fat (1g saturated fat), 8mg cholesterol, 65mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Triple-Ginger Gingersnaps

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home