Oh my goodness, these triple ginger cookies are out of this world delicious and a must-make Christmas cookie. They are packed with ginger — 3 sorts! — and are about as healthy as a Christmas cookie recipe could be… that is, if you don’t want to sacrifice taste! Best part is, you don’t need to wait around for December to roll around ’cause they make a perfect tea cookie. They are a little like English ginger snap cookies, but instead they are soft. Though… bake them a little longer and you’ve got your snap!
A recipe for ginger cookies with fresh ginger, ground ginger AND candied ginger!
My love of ginger runs deep. So deep that I had to conjure up a batch of chewy cookies made from freshly grated, ground and candied ginger – that’s right TRIPLE ginger cookies. Enough to satisfy my ginger loving heart. All the while not being too sweet. That’s right, take heed — these triple ginger cookies are for ginger lovers only! So if you are as devoted as I am to fresh homemade ginger bread, the kind you find at the Christmas markets in Germany, then you will love these. Chewy and spicy, the inspiration for these cookies came from traditional German ginger bread (called Lebkuchen) and a recipe my aunt makes at this time of year.
Use unrefined raw cane sugar and maple syrup for a soft, chewy and healthy ginger cookies
We all know ginger is good for you, so I upped the game a little by adding more of it. Plus I traded in all-purpose flour for spelt, and used maple syrup, organic mascobado raw cane sugar (for its caramel-like molasses like flavor), instead of refined sugar and molasses. Okay, I pretty much reinvented them. The result: totally delicious cookies with a rich aroma and luscious bold taste. Something I can say is now my FAVORITE Christmas cookie. Okay, there was only one other on the list. That was German shortbread. But still this one is fantastic. It makes the perfect anytime cookie that pairs perfectly with a warming cup of tea.
Super delicious ginger cookies made with fresh, ground and candied ginger. This recipe is made with unrefined raw cane sugar and pure maple syrup for a perfectly sweet cookie that balances out the ginger flavor without being too sweet. Perfect snack or treat any time of year!
Chewy Triple Ginger Cookies
Ingredients
- 2 cups spelt flour (Type 630) (260 g)
- 1 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 4 teaspoons ground ginger
- 1/2 teaspoon fine grain sea salt
- 1/2 cup unsalted butter, room temperature (113 g)
- 4 tablespoons pure maple syrup
- 1/3 cup soft brown sugar (I recommend GEPA organic mascobado raw cane sugar) (80 g)
- 1/3 cup raw cane sugar 70 g
- 1 1/2 tablespoons fresh ginger, peeled and grated
- 1 large egg, at room temperature, well beaten
- 1 cup candied ginger (made with raw cane sugar), finely chopped (100 g)
- zest from 1 organic lemon
Method
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Preheat the oven to 350° F / 175°C. Line two baking sheets with parchment paper and set the oven racks in the top and bottom third of the oven. Alternatively, leave the rack in the middle of the oven and bake the cookies in two batches.
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In a large bowl, whisk together the flour, baking soda, ground cloves, cinnamon, ground ginger, and salt.
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In a small pot, heat the butter until just melted. Turn off the heat and stir in the maple syrup, sugars, and fresh ginger, Whisk until well combined. The mixture should only be slightly warm, not hot. Whisk in the beaten egg.
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Pour the butter mixture into the bowl with the flour, add the candied ginger and lemon zest. Stir until just combined.
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Cover and refrigerate the dough for 1 hour.
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Scoop out the dough with a tablespoon and shape into about 2.5 cm balls. Place them evenly spaced on the prepared baking sheet. 12 cookies will fit perfectly with enough spacing. Flatten SLIGHTLY with your fingers, but not too much.
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Bake for 8-10 minute. Check at 8 minutes. DO NOT OVER BAKE. The cookies will be soft, fragrant and golden brown.
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Carefully place the cookies sheet on a rack to until completely cooled. Store in an airtight container at room temperature. Enjoy!
Notes
For those of you with more of a sweet tooth, feel free to roll the dough in turbinado sugar (coarse sugar in the raw) before popping the cookies in the oven.
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