There’s something undeniably magical about this triple ginger cookie recipe — it’s a dream come true for any ginger fan. These chewy triple ginger cookies deliver an incredible depth of flavor using three kinds of ginger: ground ginger, fresh grated ginger, and chewy bits of crystallized ginger. They strike that perfect balance between a soft, tender center and those irresistible crisp edges. Finished with a generous dark chocolate drizzle, they’re indulgent without being heavy, and the bittersweet chocolate makes a huge difference.
Lately, I’ve been completely obsessed with ginger cookies. Last winter, I created a Double Chocolate Ginger Cookie for my grandma, who loves this combination, and my family and friends quickly devoured each batch of these delicious cookies. This spring, I’ve found myself craving something with a more intense ginger flavor. So, I started playing around in the kitchen, experimenting with ways to amplify the ginger flavor. This triple ginger cookie recipe was the result, and let me tell you — it’s a ginger fan’s ultimate cookie. This cookie is perfect for any season, but it will shine during the holidays and make a stunning addition to any holiday cookie box.
Why You’ll Love This Triple Ginger Cookie Recipe
- Bold Ginger Flavor: With ground ginger, fresh ginger, and crystallized ginger, these are the best ginger cookies.
- Dark Chocolate Drizzle: The bittersweet chocolate drizzle adds a rich, indulgent element that makes these cookies stand out.
- Holiday Favorite: They make an eye-catching addition to holiday dessert tables and cookie boxes.
Ingredients (and Substitutes)
- All-Purpose Flour: Can be substituted with a 1:1 gluten-free flour blend..
- Ground Ginger: Brings a warm, spicy base flavor. For an even bolder kick, add a little extra.
- Baking Soda: Helps the cookies rise and creates that soft, chewy texture with crisp edges.
- Sugar: I used normal white sugar for this recipe; you could substitute golden or dark brown sugar for more caramel flavor. The cookie dough balls are also rolled in sugar. If you have turbinado sugar, that would be perfect for this step, but it isn’t necessary.
- Butter, room temperature: Adds richness and tenderness. If using salted butter, reduce the added salt slightly.
- Large Egg: You can use a flax egg (ground flaxseed + water) for an egg-free option.
- Honey: Adds moisture and a subtle floral sweetness. Maple syrup, molasses, or golden syrup can work as substitutes.
- Crystallized Ginger: Provides chewy, spicy bursts of flavor throughout the cookie. You can also use candied ginger for a similar texture.
- Fresh Ginger: Adds a bright, sharp ginger kick that really amplifies the flavor.
- Dark Chocolate Chips: Melted for drizzling over the cookies — bittersweet chocolate balances the spice beautifully, but semisweet chips can also be used.
How to Make Triple Ginger Cookies (with photos)
This Triple Ginger Cookie Recipe comes together quickly in just a few simple steps, making it an easy yet impressive treat for any occasion.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt.
Mix the Wet Ingredients: In a large bowl, using a hand mixer or stand mixer with the paddle attachment, cream the butter and sugar for about 2 minutes on medium speed until light and fluffy. Add the egg and honey, and beat until smooth.
Combine: On low speed, gradually mix the flour mixture into the wet mixture. Once just combined, stir in the chopped crystallized ginger and minced fresh ginger until evenly mixed.
Roll: Shape dough into 1-inch balls (you should get about 24 cookies). Roll each ball in the reserved sugar to lightly coat. Chill the dough balls in the refrigerator for 20–30 minutes. While the dough chills, preheat the oven to 350°F (175°C).
Bake: Place the dough balls about 2 inches apart on an ungreased prepared baking sheet. Use the flat bottom of a glass to gently press each ball down to about ½ inch thick. Bake cookies one tray at a time for 10–11 minutes, until lightly golden brown. Let the cookies cool on the baking sheet for 3 minutes, then transfer to a wire cooling rack.
Decorate: Once fully cooled, melt the dark chocolate. Using a spoon or a piping bag, drizzle chocolate over the cookies. Allow to fully set before storing in an airtight container.
Triple Ginger Cookie Recipe with Dark Chocolate Drizzle
Ingredients
- 2 cups all purpose flour
- 2 tsp ground ginger
- 2 tsp baking soda
- ¼ tsp salt
- 1 cup sugar
- ½ cup butter softened
- 1 large egg room temperature
- ¼ cup honey
- ½ cup crystallized ginger chopped
- 2 tbsp fresh ginger minced
- ⅓ cup sugar reserve for rolling dough in
- ⅓ cup dark chocolate chips
Instructions
- Mix Dry Ingredients: In a medium bowl mix together flour, ground ginger, baking soda, salt.
- Mix Wet Ingredients: Using a hand mixer or stand mixer cream together butter and sugar for 2 minutes. Add the egg and honey and beat to combine.
- Combine: On the lowest speed gradually mix in the dry ingredients into the wet ingredients. Just as it comes together add in the chopped crystallized ginger and minced fresh ginger and stir so it is evenly distributed.
- Roll: Roll the dough into 1 inch sized balls, it should make about 24 cookies in total. Roll the cookies in reserved sugar so they are lightly covered in sugar crystals. Chill the balls in the refrigerator for 20-30 minutes before baking.
- Preheat: While the dough is chilling, preheat the oven to 350.
- Bake: Place the dough balls 2 inches apart on an ungreased baking sheet. Using a glass with a flat bottom, firmly press down on each ball to flatten it to about half an inch thick. Bake in the oven 1 tray at a time until lightly golden, about 10-11 minutes. Allow cookies to cool on the baking tray for 3 minutes before placing on a cooling rack.
- Decorate: Once cookies are fully cooled, melt the chocolate either in a double boiler or by slowly heating a microwave. Drizzle melted chocolate over the cookies and allow to cool fully before storing in airtight container.
These are always a favourite with my family