Ginger Cookie recipe

Triple Ginger Crackle Cookies

Now This Is A Ginger Cookie!

This simple ginger cookie recipe uses fresh, powdered, and crystallized ginger. The fresh and powdered gingers give it a deep, rich flavor, and the crystallized ginger gives it a real kick. The recipe was adapted from My Ginger Cookies recipe on Alice Medrich’s website. While some ginger cookies are thin and crispy, this one is better described as chewy.


2 cups (9oz) all purpose flour
2 tsp baking soda
1.5 tsp ground cinnamon
2 tsp ground ginger
1/4 tsp allspice
1/4 tsp salt
8 Tbl (1 stick) unsalted butter, melted and warm
1/4 cup molasses (not Blackstrap)
1/2 cup (3.5oz) sugar
1/3 cup (2.3oz) packed brown sugar
2 Tbl finely minced fresh ginger
1 large egg
3/4 cup (4oz) crystallized ginger, cut into 1/4″ dice
extra sugar for rolling


  1. Preheat oven to 350° F.
  2. Combine flour, baking soda, cinnamon, ground ginger, allspice, and salt in a bowl.
  3. Mix with a whisk.
  4. Combine the warm butter, molasses, sugars, fresh ginger, and egg in a separate, larger bowl.
  5. Mix thoroughly.
  6. Add the flour mixture and crystallized ginger.
  7. Stir until incorporated.
  8. Form the dough in 1″ balls (.5oz each).
  9. Roll the balls in sugar.
  10. Place them 2″ apart on an ungreased cookie sheet.
  11. Bake 10-12 minutes, until the cookies puff up, crack, and then begin to deflate in the oven.

Makes 56 2+” cookies.
Approximately 57 calories per cookie.

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