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Triple Ginger Cookies Recipe

We have some ginger fans in our house who can’t seem to get enough of that spicy kick.  So if you like your ginger cookies SUPER ginger-y, this Triple Ginger Cookies recipe is for you.

Cookies on silver platter next to holiday nutcracker.

Why so much ginger? In previous years, we would make ginger cookies and hear: “Can you make it more ginger-y?” or “Can you make it even more ginger-y?”

So to make it the most* ginger-y cookie ever, we started making these triple ginger cookies.

*We actually found a way to make it even more ginger-y, but we’ll get to that later.

Making Triple Ginger Cookies

Your classic ginger cookie recipe is probably going to call for ground ginger, like the kind you would get from the spice aisle. (Side note: When’s the last time you updated your spices? They can lose their potency over time.)

To amp it up, you can add a small amount of grated fresh ginger. To grate it, you gently peel off the outside brown “skin,” and then use a rasp to get super-fine shreds.

Three knobs of fresh ginger on a table.

Knobs of fresh ginger

And then to amp it up even further, you can add finely chopped candied ginger. (We get ours in these nice little packets from Melissa’s Produce – they call it crystallized ginger.)

Cookies on plate next to candied ginger

Candied ginger from Melissa’s

If you’re making gingerbread cookies, you can use this same technique. However, you don’t want to add too much grated fresh ginger (it will add more moisture to the dough). Also, you want to make sure that your candied ginger is chopped super-fine so your cookies don’t look lumpy.

Based on an Old-Fashioned Recipe

We adapted this ginger cookie recipe from Grandma’s Better Homes & Gardens Dessert Cook Book (published in 1960). This cookbook was in our kitchen the whole time we were growing up and we used to sit and ponder what delicious desserts we would make that day.

Cover of Better Homes and Gardens Dessert Cook Book.

A cookbook from Grandma.

Do you still have any cookbooks that you remember from your childhood?

Triple Ginger Cookies Recipe

Triple Ginger Cookies

Traditional ginger cookies made with three kinds of ginger.

Course Dessert
Cuisine American
Keyword candied ginger, fresh ginger, ginger cookies
Prep Time 25 minutes
Cook Time 11 minutes
Total Time 36 minutes
Servings 12


  • 3/4 cup shortening
  • 1 cup brown sugar, packed
  • 1/4 cup molasses
  • 1 tsp grated fresh ginger
  • 2 1/4 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp (powdered) ginger
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 2 tbsp very finely chopped candied ginger
  • 1/3 cup sugar


  1. Cream together the shortening, brown sugar, molasses, and egg until well blended and fluffy. Stir in the grated ginger.

  2. In a separate bowl, sift together the flour, baking soda, salt, powdered ginger, cinnamon, and cloves. Gradually add the sifted dry ingredients to the wet ingredients. (The mixture will be stiff.) Stir in the candied ginger.

  3. Scoop the dough into rounded teaspoon-full mounds and roll them until they are a nice balled shape. Roll each ball in the sugar to coat it, then place on parchment paper on a baking sheet.

  4. Bake the cookies for 10 to 12 minutes at 375 degrees F. Cool and remove from pan. Makes about 3 dozen cookies.


Even More Ginger

OK so now comes the real question: How would you get these cookies even more ginger-y? The answer is ginger extract. We first found some in a beautiful little spice shop in Philadelphia that is sadly no longer in business. However, you can buy ginger extract online here. (Note that this picture and link are sponsored links – If you click on them to buy through Amazon, JollyTomato earns a small commission at no cost to you. Thanks for your support of JollyTomato.)

When we have some on hand, we add just a half teaspoon per batch. That’s just enough to give it some extra “zing” without adding too much liquid.

The recipe above makes about three dozen medium-sized cookies, but you can size up or down depending on your crowd and your occasion. Once they cool off, they will become “snappier” like traditional ginger snaps. Store them in an airtight container on your counter for up to a week.

P.S. Looking for other holiday cookies? Check out our Hedgehog Cookies or our Letter to Santa Cookies.

Blogger disclosure: Melissa’s Produce gifted us with fresh ginger and candied ginger. All opinions expressed are our own, and we did not receive compensation for this post.


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