Quadruple Ginger Cookies
Spicy, chewy ginger cookies with four ginger layers. Tips on swaps, baking times, making ginger sugar, freezing, and doneness.
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
- Four layers of ginger flavor: ground ginger, ginger nibs, ginger sugar, plus optional fresh juice for extra bite.
- Chill dough before baking, watch for cracked tops and set edges to know when they are done, and avoid overmixing.
- Dough and baked cookies freeze well; ginger sugar can be made at home by infusing sugar with fresh ginger.
Spices
Featured in this Recipe
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 brown sugar, beat until combined.
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!
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More About This Recipe
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.
Frequently Asked Questions
What makes these cookies 'quadruple' ginger?
The recipe layers ginger in four ways: ground ginger in the dough, chopped or crystallized ginger nibs for chew, ginger-infused sugar rolled on the outside, and optional fresh ginger juice for extra bite.
What are ginger nibs and can I substitute them?
Ginger nibs are small pieces of crystallized or candied ginger that add texture and concentrated flavor. Substitute with finely chopped candied or crystallized ginger. If you only have ground ginger, add a bit more but you will lose the chewy pieces.
Can I replace the vegetable shortening or butter?
Using all butter adds flavor but can cause more spread. Keep some shortening for chew and less spreading. For a vegan version use vegan shortening or vegan butter and a flax egg (1 tbsp ground flaxseed + 3 tbsp water). Texture may differ.
How do I make ginger sugar at home?
Place chopped fresh ginger and white sugar in a sealed bag or jar and let it sit several hours or overnight so the sugar absorbs the ginger oils. Remove the ginger pieces or sift before using. For a quick option mix ground ginger into sugar.
How do I know when the cookies are done and how should I adjust time for size?
Bake about 10 to 12 minutes for the recipe size. Bite-size cookies take 8 to 10 minutes; larger ones 12 to 14 minutes. They are done when the tops crack and the edges look set. Centers may be soft but will firm while cooling. Avoid overbaking.
Can I freeze the dough or the baked cookies?
Yes. Portion dough into balls, freeze flat on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen and add 1 to 2 minutes. Baked cookies keep a week airtight or can be frozen up to 3 months.
Can I make these gluten-free or egg-free?
Use a 1:1 gluten-free flour blend with xanthan gum for gluten-free. For egg-free, try a flax egg or commercial replacer. Expect small texture changes. Molasses helps keep the cookies moist and chewy.
What makes these cookies 'quadruple' ginger?
The recipe layers ginger in four ways: ground ginger in the dough, chopped or crystallized ginger nibs for chew, ginger-infused sugar rolled on the outside, and optional fresh ginger juice for extra bite.
What are ginger nibs and can I substitute them?
Ginger nibs are small pieces of crystallized or candied ginger that add texture and concentrated flavor. Substitute with finely chopped candied or crystallized ginger. If you only have ground ginger, add a bit more but you will lose the chewy pieces.
Can I replace the vegetable shortening or butter?
Using all butter adds flavor but can cause more spread. Keep some shortening for chew and less spreading. For a vegan version use vegan shortening or vegan butter and a flax egg (1 tbsp ground flaxseed + 3 tbsp water). Texture may differ.
How do I make ginger sugar at home?
Place chopped fresh ginger and white sugar in a sealed bag or jar and let it sit several hours or overnight so the sugar absorbs the ginger oils. Remove the ginger pieces or sift before using. For a quick option mix ground ginger into sugar.
How do I know when the cookies are done and how should I adjust time for size?
Bake about 10 to 12 minutes for the recipe size. Bite-size cookies take 8 to 10 minutes; larger ones 12 to 14 minutes. They are done when the tops crack and the edges look set. Centers may be soft but will firm while cooling. Avoid overbaking.
Can I freeze the dough or the baked cookies?
Yes. Portion dough into balls, freeze flat on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen and add 1 to 2 minutes. Baked cookies keep a week airtight or can be frozen up to 3 months.
Can I make these gluten-free or egg-free?
Use a 1:1 gluten-free flour blend with xanthan gum for gluten-free. For egg-free, try a flax egg or commercial replacer. Expect small texture changes. Molasses helps keep the cookies moist and chewy.
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
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.
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.
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!