Quadruple Ginger Cookies Recipe

Average Rating:

Categories: American, Cookie, Dessert, Snack, Spice

Submitted By: Jennifer from Chicago.

Quadruple Ginger Cookies Notes

I've used this recipe for several Spice House functions, and we always get requests for the recipe. The secret is the layering of different ginger flavors. They're spicy, but so delicious! Ginger is very good as a digestive aid and natural cure for nausea and other ailments.

  • 2 cups flour
  • 2 1/2 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 3/4 teaspoon salt
  • 3/4 cup ginger nibs
  • 1 cup light brown sugar
  • 1/2 cup vegetable shortening
  • 1/4 cup unsalted butter
  • 1 egg
  • 1/4 cup dark molasses
  • ginger sugar, to coat
  • 1 teaspoon fresh ginger juice (optional)
Serves / Yields

2-3 dozen depending on size

Preparation Instructions

Mix the first six dry ingredients in a medium bowl. Whisk together and add the ginger nibs.

Cream the butter with the vegetable shortening. Add the egg and molasses. Combine well. Add the fresh ginger juice now, if using.

Add the dry flour mixture. Do not overmix. Cover and chill for 1 hour.
Preheat oven to 350. Butter baking sheets. Form balls with the dough, using the palms of your hands. A melon baller will make bite-sized cookies. Roll the cookie dough balls in ginger sugar, or regular white sugar. Bake 10-12 minutes. Cool on baking sheet 1 minute, then transfer to wire racks to cool. The cookies will crack on top while cooling (as good ginger snaps should).

These cookies can be made ahead and frozen. They store well for a week in an airtight container. They get even better the second day!

Helpful Hints

You can make your own ginger sugar by chopping up fresh ginger and tossing it in a bag with white sugar. Let the sugar absorb the ginger before picking out the ginger pieces or sifting them out.

A garlic press works great to juice fresh ginger. Cut the pieces to fit the press and juice them over a small bowl. Be careful to clean it well to make sure there isn't any garlic flavor mixing in with the ginger juice.

Quick Shopping List

China "Number One" Ginger, Whole Root Or Powder
Ground, in a glass shaker jar
In a 1/2 cup shaker jar, net wt. 1.75 oz.
Vietnamese "Saigon" Cassia Cinnamon, Cracked or Ground
Ground, in a glass shaker jar
1/2 cup in shaker jar, net 2 oz.
Cloves, Whole or Ground
Ground, in a glass jar
1/2 cup jar, net wt. 2 oz.
Crystallized Ginger, Slices, Chunks or Nibs
Nibs, in a resealable plastic bag
4 oz.

Submit Comment

Christine C. Said:

These are great cookies! Definitely a labor of love but not difficult. My secret to making the ginger juice. Peel and freeze a 2" piece of ginger. Defrost it the day before you want to make the cookies. It will be juicy and pliable for squeezing. I used my garlic press.

Make it Again? Christine C. would make this recipe again.

Nancy M. Said:

Suggestions: Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper and no need for greasing!! Bake about 12 minutes. The ginger nibs can be exchanged with pineapple nibs for a different twist. These are delicious. Makes just under 4 dozen.

Make it Again? Nancy M. would make this recipe again.

Tammy T. Said:

Honestly I didn't have spices from the Spice House, I used regular grocery store spices (and doubled the amount), but it still wasn't as gingery as I would have liked. Nevertheless, they were amazing cookies, and received rave reviews from everyone in my department (I made smallish cookies, so I was able to have about 5 dozen total, and they were ALL eaten). This recipe will cement your reputation as a good cook, and it really wasn't that difficult!

Make it Again? Tammy T. would make this recipe again.