Triple Ginger Cookies - easily made vegan - recipe in post |
Ginger and I, we go way back... we used to talk about forever, sitting under the stars like it was just the two of us, like nothing else mattered, like we could live together under the blanket of sky and never wake up...
But Ginger, see, she couldn't live like that. She had this fire inside her, this heat. This spice for life that had to be lived, this taste for adventure... and where she went, I followed.
Yes, these cookies are bold - gutsy, even - with a cracked and slightly crisp outside and perfectly rich, chewy interior. Studded throughout with candied ginger, and balanced by dark flowing molasses... I can truly say these are the best ginger cookies I've ever had.
Sorry, Santa, but Mama ate all the cookie this year.
Triple Ginger Crinkles - The Ultimate Ginger Cookies
Makes about 20 cookies - easily made vegan
1 1/2 cups (185g.) all-purpose flour
1 1/2 tsp. baking soda
2 tsp. ground ginger
1 tsp ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/8th tsp. ground cloves
1/8th tsp. sea salt
3/4 cup (about 120g.) crystallized ginger, chopped fine*
1 stick (4oz.) unsalted butter, softened (can be replaced with dairy-free margarine)
1/2 cup dark brown sugar, packed
1/2 cup unsulfured molasses
2 tsp. freshly grated ginger*
1/4-1/2 cup granulated sugar, for rolling
* Crystallized ginger can be chilled in the freezer to make chopping easier. Fresh ginger can be stored in the freezer for easier peeling and grating.
Method
1. In a bowl, sift together the flour, baking soda, spices, and salt. Toss in the chopped crystallized ginger, breaking up any clumps with your finger tips.
2. In a large bowl, or the bowl of your stand mixer, cream together the butter, brown sugar, and fresh ginger. Pour in the molasses and beat well.
3. Mix in the dry ingredients until just combined (if necessary, remove the beaters and fold the dough with a rubber spatula instead, until all of the flour is just incorporated). The mixture should be thick and somewhat sticky. Turn the dough out onto a sheet of plastic wrap, fold the plastic over itself, and pat into a 1 inch thick disc. Wrap it up and refrigerate until firm (at least 1-2 hours, or up to a few days).
4. Tear or break the dough into about 20 equal chunks, and roll each into a ball between your palms. Roll each ball in granulated sugar, and return to the fridge to keep cool. (Rolled cookies can be stored in the fridge, or frozen in an airtight container, for future baking).
5. Preheat oven to 325f.. Place the chilled balls of dough onto a parchment or silicone lined baking sheet, spacing them at least 1.5 inches apart. Bake on the middle rack for 10-12 minutes, or until the surface begins to crack - for a crispier cookie, bake a few minutes longer. Let the cookies cool 3-4 minutes before transferring to a wire rack. Once completely cool, cookies can be stored in a baggie or airtight container for several days, or frozen... but trust me, they won't last that long.
There you have it - the recipe is out. To everyone I shared these with, you can stop hounding me now. My work here is done.
i think it goes without saying, given my love for all things ginger, but i'll be making these. and i am DELIGHTED that they are bold because hey; the bolder the better when it comes to ginger. I have a similar recipe for a chocolate ginger one, but i haven't been able to successfully adapt it to a full-on ginger. now, i don't have to. i love these!
ReplyDeleteOooh, I hope you like them as much as I do! I've actually made these with chocolate, and while they were good I felt like it didn't really enhance the experience... like I couldn't fully enjoy the ginger or the chocolate (although they were nice enough together). You'll have to let me know what you think!
DeleteHoly crap Willow these look amazing - and you now what is even more crazy I literally was just saying to myself I wonder if there is a ginger crinkle cookie and say WHAT? there is your post with the most amazing ginger cookie evern, I mean EVER - I need to make these!
ReplyDeleteHaha, do I have good timing or what? I hope you like them as much as I do. :)
DeleteOoooohh. I can taste them! Thanks
ReplyDeleteI made these last night and I honestly think they are the best cookie I've ever made... EVER! My husband & I can't stop talking about them & yes, they would be ideal to give as gifts or to take to any party, event etc. Bold and beautiful they are. Thank you so much for sharing!!
ReplyDeleteYay! I'm so glad you liked them, thank you so much for telling me. :)
DeleteI can't wait to try these! Ginger cookies are my favorite this time of year. I love your story too, I laughed out loud at "ginger has this fire, this heat" :) such a great play with words.
ReplyDeleteHeheh - thanks, Abby!
DeleteThese look delicious, Willow! And the photographs are incredibly beautiful. AS ALWAYS. :)
ReplyDeleteThanks, Ashlae!
DeleteAmazing cookie. I subbed the butter for coconut oil (but only 1/4 cup) and added 1/4 cup almond milk. SO delicious. Tops the version I created the other day, which is saying a lot since people told me that those were the best cookies they've ever had.
ReplyDeleteKudos and my hats off to you!
Awesome, I'm glad they turned out! I never would have thought to sub some of the fat for almond milk - great idea. :)
DeleteFinally! In the back of my mind for about 2 months I've been meaning to find a ginger cookie recipe that used all 3 forms of ginger because I finally got my hands on some crystallized...
ReplyDeleteThese are delicious! You are right - I want to hoard these so I can have them all to myself. I did bring some to work so I would feel better about being cookie-selfish.
ReplyDeleteHeheh, I'll bet your coworkers loved you! So glad you liked them. :)
DeleteI love ginger cookies. It is so great that these have three different kinds of ginger in them. The look wonderful. I'd love one right now :)
ReplyDeleteHi! I'm working on a gingerbread cookie recipe round-up for The Huffington Post Taste and I'd love to feature your recipe. Please contact me if you're interested. Thanks!
ReplyDeleteJulie, I would love for my recipe to be included in your round-up! I don't know how to contact you besides commenting here... please let me know if there's anything you need!
DeleteI made these recently and just loved them! Thank you so much for the recipe. I hope you wont mind, I posted an adapted version of the recipe with whole wheat flour on my blog(with a link to you too!) Thank you again for the recipe, I'm sure I'll be making these every year :)
ReplyDeleteHeidi, that's wonderful! I'm so glad you liked them, and it's great to know the cookies work well with whole wheat flour. And of course I don't mind, I'm glad you enjoyed them enough to share! I did notice, though, that it doesn't say where the recipe came from within the recipe box on your page. For proper attribution, since only one ingredient was altered, it should say within the recipe itself where it originated. Thanks! :)
ReplyDeleteLOVE these cookies more than all others!!! added some orange zest for another layer!!! FANTASTIC!!! happy holidays!! :-P
ReplyDeleteWonderful! The orange sounds like a great addition, will have to try that next time. :)
DeleteI actually saw a photo of these cookies while browsing on tumblr a few days ago and they looked so delicious that I had to reblog the photo so that i could have a link to the recipe later on. Not only are they visual epitome of the perfect chewy molasses-based crinkle cookie but they have loads of ginger which is probably one of the most awesome and enticing flavors/essences on earth(IMHO! I always have fresh and crystallized ginger on hand so im off to the store to buy a few missing ingredients so i can make these today! Thanks for sharing this awesome recipe-- this is my first visit to your goregous blog and im officially a new fangirl!! xo- Adi
ReplyDeleteHaha, thanks, Adi! I hope the cookies are everything you want them to be. :)
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ReplyDeleteI found this recipe by happy coincidence a couple of weeks ago. Took a while to track down the crystallized ginger (any suggestions where to find the unsugared kind?).
ReplyDeleteI made the dough this past weekend and just baked them this morning. My house is filled with a delicious gingery smell. I tasted one (couldn't wait for proper cooling) and it was DELICIOUS!! Thank you for sharing this recipe!
Wonderful - I'm glad you liked them! I don't think I've ever seen unsugared crystallized ginger before. The sugar on the outside is primarily to keep things from getting gummy and stuck together, so I don't really mind it. I buy my crystallized (sometimes called candied ginger)from Whole Foods, usually. They sometimes have it in their bulk section (or sometimes the bulk spice section) and also in the baking isle in little boxes from a company called 'Ginger People'. I've also found that brand at places like Trader Joes, and even some regular grocery stores... or you can find it online. Hope that helps!
DeleteOh my...these are the best Ginger cookies I've ever made! Thank you for sharing the recipe.
ReplyDeleteGlad you like them! :)
DeleteThese cookies are AMAZING! The only thing I added to the recipe was a 1/2 tsp of black pepper to give some extra heat!
ReplyDeleteOoh, the black pepper sounds hardcore! I'm glad you liked the cookies, they are definitely some of my favorites. :)
DeleteJust made them again for a charity event, but this time I subbed lemon zest for the candied ginger...this is the recipe that keeps on giving! Thanks for posting it!
DeleteSounds delicious! I'll have to try that sometime. I'm so glad you like them!
DeleteWow! These cookies are amazing! I found the recipe on pinterest... What a find! Thanks for the recipe. Can't wait to try some of your others!
ReplyDeleteThanks, I'm glad you liked them!
DeleteNo egg? Never made a cookie without an egg before~ hoping these will turn out as fantastic as they look! Waiting for them to cool now :)
ReplyDeleteYep, no egg! I hope you like them as much as I do, they're one of my favorite cookies of all time. :)
DeleteNothing at all like my go-to gingersnap recipe. These babies are like little ginger nugget candies, in the form of a cookie. I'm in heaven! Thanks for such a fabulous recipe!
Deletei made these cookies today. I was so excited because of all of the ginger! But after I took the dough out of the fridge it was sooo sticky!! and not doughy at all! It was very hard to roll them in a ball. Did I add too much molasses?? Or is that how the dough is suppose to be?
ReplyDeleteYep - the dough is quite sticky, and not like a standard dough. It will definitely get your hands a little messy, but that's how it's supposed to be. The question is, did you like them? ;)
DeleteThese cookies look absolutely amazing, I MUST try them, and SOON! Thanks for sharing=).
ReplyDeleteOH MY GOOOODNESSS!!!! I made these cookies, and had to make another batch the very next day. These were an absolute hit with my family and myself as well. YUM YUM YUM YUM YUM! Thanks for this wonderful recipe. The only thing I changed was the amount of cinnamon and ginger, because I just love those spices a little too much. I added 1 heaping Tablespoon of both...Mmmm.
ReplyDeleteHaha, I'm so glad you liked them!
Deletehello
ReplyDeleteit really seems delicious
but i cant get that crystallized ginger , what can i substitue instead of it , how much??
thaaanx in advance :))
I can't think of a good substitution for the candied ginger, but I think the cookies would still turn out okay without it, if you can't find any. Otherwise, I would suggest ordering some online, because it is fantastic! :)
DeleteIs this a mistake, or is there no egg. I have never made a cookie without egg
ReplyDeleteIt is not a mistake, there is no egg. :)
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