Chewy Triple-Ginger Cookies

Lentine Alexis
by Lentine Alexis
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Chewy Triple-Ginger Cookies

You’ve heard about the health benefits of ginger; it’s an incredible anti-inflammatory, aids in digestion and has tremendous antioxidant properties. The triple-ginger hit in these soft and chewy cookies may or may not mean these are the healthiest cookies three times over, but they certainly are delicious.

Loaded with three different forms of ginger — fresh, ground and crystalized — along with warming spices and mineral-rich molasses, these little cookies are delicious as a late afternoon snack or as a treat on a long hike or bike ride.

Chewy Triple-Ginger Cookies


  • 2 cups (256g) unbleached all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground Chinese five-spice
  • 1/2 teaspoon fine-grain sea salt
  • 4 ounces (113g) unsalted butter, melted and still warm
  • 1/4 cup (80g) unsulfured molasses
  • 1/2 cup (99g) granulated sugar
  • 1/3 cup (68g) brown sugar, packed
  • 2 tablespoons fresh ginger, finely grated
  • 1 large egg
  • 3/4 cup (170g) crystallized ginger, finely diced
  • 1/2 cup (99g) turbinado sugar, for sprinkling, optional


Preheat the oven to 350°F (176ºC) and position the racks in the upper and lower thirds of the oven, then line two baking sheets with parchment paper and set aside.

In a medium bowl, combine the flour, baking soda, ground spices and salt and whisk to mix completely.

In a large bowl, combine the warm butter, molasses, sugars, fresh ginger and egg, mixing completely. Add the flour mix and the crystallized ginger and stir until completely incorporated. The dough will be rather soft but not wet.

Using a teaspoon or a small dough scoop, form the dough into 1-inch balls. Roll the balls in the turbinado sugar, if using, and place 2 inches apart on the lined baking sheets. Bake the cookies until they puff up and crack on the surface, then begin to deflate, about 10–12 minutes. For the most even baking, rotate the baking sheets from top to bottom and from back to front halfway through the baking. I like chewier cookies and remove these from the oven when at least half of the cookies have begun to deflate. If you prefer crunchier edges and chewy centers, bake for a minute or 2 longer.

Allow the cookies to cool on the pans for a couple of minutes, then use a metal spatula to transfer the cookies to a cooling rack. Cool completely and store in an airtight container for up to four days.

Serves: 16 | Serving size: 1 cookie

Nutrition (per serving): Calories: 192; Total Fat: 6g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Cholesterol: 27mg; Sodium: 249mg; Carbohydrate: 32g; Dietary Fiber: 0g; Sugar: 18g; Protein: 2g

About the Author

Lentine Alexis
Lentine Alexis
Lentine is a curious, classically trained chef and former pro athlete. She uses her bicycle, raw life and travel experiences and organic ingredients to inspire athletes and everyone to explore, connect and expand their human experiences through food. She previously worked as a Chef/Recipe Developer/Content Creator and Culinary Director at Skratch Labs – a sports nutrition company dedicated to making real food alternatives to modern “energy foods.” Today, she writes, cooks, speaks and shares ideas for nourishing sport and life with whole, simple, delicious foods.


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