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Recipes

Quadruple Ginger Cookies

Quadruple Ginger Cookies
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.

Submitted by: Jennifer from Chicago, IL
Yield: 2-3 dozen depending on size

Ingredients

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.

Rating:
Based on 4 reviews

Customer Reviews

Janis Hansen

This is an excellent recipe!!😘😘 I throw in some Telicherry Black Pepper and roll the cookies in Raw Sugar mixed with a tad of Saigon Cinnamon!! Yummy!!😋#L💗VE

Christine C

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.

Nancy M

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.

Tammy T

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!

Spices

Spices Featured in this Recipe

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