I recently celebrated a mini Christmas with my family in Calgary. In the festive spirit, I brought a tub of raw triple ginger cookie dough with me, to bake fresh in my mom’s shiny kitchen. It’s our first Christmas without my Grandmother Frankie and I wanted to bake something she would have baked for us. We grew up eating her ginger snap cookies and all of us have good memories of eating them. It made me really happy when my mom said they tasted like her mom’s. Frankie loved baking and we loved eating her baking. Bake these and your kitchen will smell like Christmas. -bvox
Triple Ginger Cookies
Adapted from Bon Appetit
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon Quatre Épices, or a combination of baking spices (nutmeg, allspice, cardamom)
- 1/2 teaspoon salt
- 1 cup sugar
- 3/4 cup softened butter
- 1/4 cup molasses
- 1 teaspoon vanilla
- 1 large egg
- 2 teaspoons minced peeled fresh ginger
- 1/4 cup chopped crystallized ginger
- Sugar (for rolling)
Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment. Whisk first 6 ingredients together in a medium bowl. Using an electric mixer, beat the sugar and butter in large bowl until fluffy. Beat in molasses, vanilla, egg, and fresh ginger. Stir in crystallized ginger, then dry ingredients.
Fill small shallow bowl with sugar. Shape 1 teaspoonful of dough into ball; roll in sugar. Place on prepared sheet. Repeat with remaining dough, spacing cookies 2 inches apart.
Bake cookies until golden and dry-looking, about 13 minutes. Cool on sheets. Alternately, you can freeze the dough and roll it into balls later after un-thawing it.