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
Ingredients
- 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
Directions
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
4 Responses
I daresay with 18g of sugar, stuff all protein and not a hint of fibre these are probably not the healthiest cookies one time over, let alone three. Everything in moderation though.
I love ginger anything…but I agree. There’s a lot of sugar and very little protein. I will definitely make them as is, then try to modify the recipe a little and use almond flour, Swerve and some protein powder…just a thought.
Happy for your cookie story, really wish I didn’t have to keep looking at Ginger cookies each time I log in.
Some people can eat one bite or not be tempted… I am not there yet.
The picture of the ginger cookies seems incongruent with the goal of Fitness pal.
While I understand previous points made that these cookies might not be in the same health category as some of the other recipes on here, I really did enjoy making and eating them. I do want to point out however that, unless I did something very wrong, this recipe made 32 1-inch cookie dough balls. If I had made 16 larger balls I’d be concerned that the resulting cookies would likely be massive. So I ended up with 32 very tasty ginger cookies.