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Triple ginger biscuits recipe

Triple ginger biscuits recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Ginger biscuits

The best, most flavourful ginger biscuits I have ever eaten. Perfect for dipping with an afternoon cuppa.

272 people made this

IngredientsServes: 18

  • 175g (6 oz) butter
  • 225g (8 oz) dark brown soft sugar
  • 1 egg
  • 4 tablespoons black treacle (60g)
  • 275g (10 oz) plain flour
  • 1 dessertspoon ground ginger
  • 1 dessertspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons minced fresh ginger root
  • 50g (2 oz) chopped crystallised stem ginger

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and treacle. Combine the flour, ground ginger, bicarbonate of soda and salt; stir into the butter mixture using a wooden spoon. Mix in the fresh and crystallised gingers. Cover and chill the dough in the fridge for at least 2 hours, or overnight.
  2. Preheat oven to 180 C / Gas mark 4. Shape dough into 2.5cm balls, and place about 5cm apart onto ungreased baking trays.
  3. Bake for 10 minutes in the preheated oven or until lightly browned. Cool on wire racks.

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Reviews & ratingsAverage global rating:(287)

Reviews in English (242)

Altered ingredient amounts.If I made these again, I would double up the powdered ginger.-02 Aug 2009

Very nice! I have done this biscuits twice so far, they never lasted long.Love the ginger taste ...-12 Mar 2012

just made these, they look , smell and taste amazing, thanks for the recipe.-19 Nov 2014

Sift the flour, ground ginger and bicarbonate of soda together into a mixing bowl, add the sugar, then lightly rub in the butter till crumbly.

All you do now is simply add the syrup and mix everything to a stiff paste. No liquid is needed because the syrup will be enough to bring the mixture to the right consistency. Now divide the mixture into quarters, as evenly sized as possible, then each quarter into four, and roll the pieces into little balls. Next place them on the baking sheet, leaving plenty of room between them because they spread out quite a bit. Then just flatten them slightly (to about 1.5cm) and bake near the centre of the oven for 10–15 minutes by which time they will have spread themselves out and will have a lovely cracked appearance.

Cool them on the baking tray for 10 minutes or so, then transfer them to a wire rack to finish cooling and store in an airtight tin. You can watch more biscuit recipes being made in our Online Cookery School Video on the right.

Recipe Summary

  • 3/4 cup all-purpose flour (about 3 1/4 ounces)
  • 3/4 cup dark rye flour (about 3 3/8 ounces)
  • 1/3 cup crystallized ginger, finely chopped
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • Pinch of kosher salt
  • 1 1/4 cups granulated sugar
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 2 large eggs
  • 1/4 cup molasses
  • 1 tablespoon finely grated peeled fresh ginger (from 1 [3-inch] piece)
  • 1 teaspoon vanilla extract
  • Turbinado sugar, for coating

Whisk together flours, crystallized ginger, baking powder, ground ginger, and salt in a medium bowl until combined set aside. Using a heavy-duty stand mixer fitted with the paddle attachment (or a large bowl and electric hand mixer), beat granulated sugar and butter at medium speed until fluffy, about 2 minutes. Beat in eggs, one at a time, until incorporated beat in molasses, fresh ginger, and vanilla. With mixer running on low speed, beat in flour mixture until smooth. Cover with plastic wrap, and refrigerate until well chilled and firm, at least 4 hours or up to overnight.

Preheat oven to 350°F. Shape dough into 1-inch balls, and coat with turbinado sugar. Arrange balls 3 inches apart on large parchment paper&ndashlined baking sheets. Bake in batches in preheated oven until crisp around the edges and slightly soft in center, 13 to 15 minutes. Let cool completely on baking sheets, about 30 minutes. (If reusing baking sheets, make sure you let them cool completely before adding more cookie dough balls.)

Related Video

Oh snap!! These are marvelous cookies. So much ginger flavor and the soft/crispy combo made me swoon. I made these as part of my Christmas baking for friends and neighbors. Pretty sure they’ll be the star of the package. Deelish. I made lemon icing to drizzle, but left it off. They are wonderful on their own. I didn’t have crystallized ginger on hand, but I did have fresh. I made my own crystallized ginger and woo hoo! I was definitely dedicated to making this recipe. Worth all the effort. Make these NOW. You’ll be glad you did.

I was never a ginger molasses cookie kind of person. But when I came across this recipe while missing a third cookie idea for Xmas baking, I thought, what the heck, it's 2020. Boy am I glad I did. The first time I made this I followed the recipe exactly. They disappeared in no time. The next time I modified it to 1/2 cup of crystallized ginger, 2 teaspoon of freshly grated ginger and 2 teaspoon of ginger powder. The result. absolute PERFECTION. I had to double batch both times to satisfy all the cookie monsters in my life. This recipe will be a must each holiday season now along with my cranberry pistachio biscotti! Many thanks.

Excellent cookies! I used dark molasses because that was only option in stores. I baked as others noted for 11 minutes and one tray at a time - crispy outside and perfectly chewy interior. For the crystallized ginger, I purchased a bag from trader joes and rough cut into small pieces using a pizza cutter.

First recipe came out very nice the dough tends to be dry and produced and crispy cookie. I used whole wheat pastry flour and increased the brown sugar and spices by a smidge. Second recipe I added 1 more egg because a there was a request for a softer cookie also even with the added spices so I added 1/4 tsp of white pepper. Success. Great recipe!

This nondescript little cookie is a big winner! Everywhere I serve them I am asked for the recipe. I have used 3/4 c raw cane sugar rather than the 2 brown sugars and it works just fine. I also like to increase the spices and ginger to up the flavor.

Love, love, love this recipe! I found it two years ago and has now become a family holiday favorite!

This was a good, basic soft gingerbread cookie. It has a good amount of ginger bite, but is still suitable for heat-sensitive little ones. I loved the chew of crystalized ginger. This went over well at our book club cookie exchange.

These cookies were delicious, but a question: I found the dough to be surprisingly dry, and after beating in the final addition of flour it was crumbly, rather than a cohesive batch of dough. I was able to shape the cookies into balls, and they baked up just fine, but wondered if anyone else had the same experience.

In love with these cookies! Better than Trader Joe's triple ginger cookies. Never thought that would be a possibility. Roll mine in Sugar in the Raw. nice little crunch.

AMAZING. Surprisingly moist, and full of gingery flavor.

Great recipe and a staple in my holiday cookie repertoire! Using dark molasses is yummy, and you don't need both light and dark brown sugar (just use a full cup of one or the other since dark brown sugar just has more molasses in it), and lastly roll the cookies in raw sugar. The larger granules add a nice crunch.

Is this recipe missing the egg in the ingredients list?

Fantastic cookies. Made as-written and with on-the-fly changes. Very friendly recipe to play with. Have even made (with adjustments) with addition of peanut butter, unsweetened coconut, fresh lemon zest, fresh ground pepper, and even more juiced fresh ginger. Still a big hit. Though, a little over the top.

I made this recipe with 1/4 cup graham flour, 1/4 cup brown rice flour, 1 cup white four, and 1 cup whole wheat flour. Then accidentally addded (2) 3/4 cups of dark brown sugar. I used 2 teaspoons of fresh ginger from a tube. And then I used candied ginger and just chopped into pieces instead of mincing. You know, in spite of all these changes the cookies were fantastic.

Excellent flavor. The sugary surface is nice to bite into and the crystallized ginger adds wonderful texture. But the overall cookie was a bit soft and more like ginger bread rather than a snap. Maybe I need to cook them a bit longer next time. There WILL be a next time!

I cant wait to make these cookies!

These are SO good. I followed the recipe to a T with the exception of using dark molasses. My husband couldn't stop eating them, and neither could I! These cookies are sinful. I will be making these a lot during the Fall months

I just made these. Super-yummy cookies. Even my picky husband liked them. All my kids closed their eyes with cookie love as they bit into this delectable and chewy cookie. Thanks for the recipe.

Winner. Make it exactly as written but use dark molasses instead of light and you will not be sorry. Best. Cookies. EVER. They sold like hotcakes at our school bake sale, and friends ask me for them every year.

These were great? For those of you who find chopping candied ginger to be time consuming try using your mini food processor. I sliced my chunks of ginger and then dropped them in the bowl with the 1/3 C of granulated sugar called for in the recipe for rolling the dough balls. Pulse on chop until you have them quite small. They are now coated with sugar and don't stick together. I also used a little more of all the gingers than called for. I have made this recipe vegan with vegetable shortening and with egg replacement. Works just fine.

These are yum. I've made them a bunch of times, and are always a hit among friends. I bake them for 11 minutes when I want them chewy, longer when I want gingersnaps. I also use chunks of candied ginger instead of crystallized, chopped in the food processor into a paste and added at the end of the wet ingredients instead of the dry. I also double the amount of all three kinds of ginger--the key to success with these guys. I've never had anyone complain that they were too gingery, but we like the spice.

These are absolutely delicious. I baked them one batch at a time for 11 minutes. They were a huge hit.

This recipe is my favorite for ginger cookies. In other recipes they're bready, bland and unsatisfying in the ginger dept. This one gives you spice, chew and crisp. I want t live off of these

Technique (A Little Secret)

And for those of you who read this to the end. my little secret when it comes to making these cookies is this - I mince the crystallized ginger to death. I go at it like I'm trying to turn it into some sort of paste. Some ginger is moister than than others, so you'll have varying results, but really go at it. A dramatic mince.

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In a large, roomy baking bowl, beat together the butter and sugars until light and creamy - use an electric whisk to make it easier, but a hand one also works fine.

While constantly whisking, slowly, slowly add the beaten egg just a little bit at a time.

Sift together the flour, baking powder, salt, and spices into another bowl.

Then carefully stir the flour mixture into the butter, sugar, and egg mixture.

Roll out half the dough between two sheets of greaseproof paper to a thickness of 1/8- to 1/4-inch thick. Slide the rolled dough, paper and all, onto a large baking sheet. Repeat with the second half of the dough slide it, paper and all, onto the first sheet of dough. Place the baking sheet in the refrigerator for at least 2 hours.

When you are ready to cook the biscuits, heat the oven to 350 F/180 C/Gas 4 and grease a baking sheet with a little butter.

Cut the dough with a cookie or gingerbread man cutter to the size you wish. We used a 3-inch round cutter and it yielded about 4 dozen cookies.

Gather the scraps, re-roll between sheets of paper and refrigerate again. Continue cutting and re-rolling until all of the dough is used.

In batches, place the biscuits on baking sheets. Any rolled out dough or biscuits waiting to go into the oven should be kept cold in the fridge or will they will get too soft.

Bake each batch for 10 minutes in the preheated oven.

Once cooked, remove from the oven. As the biscuits will be soft at this point, carefully remove from the baking sheet and leave to cool on a wire cooling tray. Once cool, the biscuits will harden up and have the perfect snap.

  • After cutting out a batch of cookies, reroll the dough scraps between the sheets of parchment or greaseproof paper and put the sheet of dough back in the refrigerator. Repeat cutting, rolling, and baking until all the dough is used.
  • If you don't have a scale, measure the flour using the spoon and sweep method. First, stir the flour to fluff it, then use a spoon to fill the measuring cup. Use a straight edge utensil, such as a knife or wooden spoon handle to sweep the excess flour from the top of the cup. Each cup of all-purpose flour will weigh approximately 4 1/2 ounces, or 125 grams.

How To Store and Freeze

  • Store crisp cookies in a container with a loose-fitting lid. Cookies stored at room temperature will last from 2 to 3 weeks.
  • Freeze cookies in airtight containers for up to 6 months (for best quality).

What Is Greaseproof Paper?

Greaseproof paper is a paper that is used in food packaging and cooking. It is impermeable to oil. If you don't have greaseproof paper, use parchment paper or wax paper to roll out the dough. You may have to dust with a little flour to keep the dough from sticking to the paper.

What Is Caster Sugar?

Caster sugar is superfine granulated sugar. If you can't find caster sugar or superfine sugar, grind regular granulated sugar (about 2 extra teaspoons for each cup of caster sugar) in a blender or food processor for a few seconds. The texture should be fine, not powdered.

Recipe Summary

  • 3 ¾ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1 cup butter
  • 1 cup white sugar
  • ½ cup brown sugar, packed
  • 1 egg, beaten
  • 2 tablespoons dark corn syrup

Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.

Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.

Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.

Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.

Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.

Recipe Summary

  • 2 1/2 cups all-purpose flour
  • 2 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground pepper
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar, plus 1/3 cup for coating
  • 6 tablespoons molasses
  • 1 large egg

Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.

With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.

Divide dough into twelve 2-inch balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat place at least 4 inches apart on prepared baking sheets. Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.

Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.

The Best Ginger Cookies Ever

I take my ginger cookies very seriously. So when I say that these are the “best ginger cookies ever”, you should regard that as the highest praise. Seriously, these are the best ginger cookies I have ever put in my mouth. These ginger cookies are the perfect texture. Crispy on the outside, soft and chewy on the inside. Not too sweet. Not too spicy. It might seem weird that I wanted to bake or even eat a cookie after the holidays, but I was flipping through the January issue of Sunset and the teaser for the recipe was talking about how they didn’t really want to include this recipe in the issue, but they were so good the had to be added. I have to agree 100%.

1/2 cup chopped crystallized ginger
3/4 cup sugar
6 Tablespoons butter, room temperature
1/4 cup molasses
1 egg
2 cups flour
2 teaspoons baking soda
1 teaspoon ground ginger
3/4 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
Sanding sugar (optional)

Add the crystallized ginger and 1/3 cup sugar to a food processor (you could use a blender for this step if you don’t have a food processor). Pulse until finely ground. Pour into a bowl.

Add the butter and 1/3 cup sugar to the food processor. (I don’t wash out the bowl.) Whirl until light and fluffy.

Whirl until light and fluffy.

Add the ginger mixture, molasses, and egg. Run until smooth.

In a bowl, whisk flour, baking soda, ginger, cinnamon, and nutmeg.

Add the flour mixture to the food processor and run until the dough comes together. Cover with plastic wrap and chill for one hour.

Roll the dough into 1-inch balls and coat in sugar. I used a mixture of regular sugar and sanding sugar. Place the balls 2 inches apart on parchment lined baking sheets. I got about 36 cookies out of this.

Bake in a preheated 350 degree oven for 12 to 15 minutes. Cool on a rack.

This recipe is from the January 2014 issue of Sunset magazine.

Yorkshire Gingernut Biscuits from Mary Berry

I love gingernut biscuits the spicy heat from the ginger is a very welcome addition to an otherwise simple biscuit to accompany my morning cup of tea. Perhaps originating from Yorkshire, given the title, they do seem very English and so Mary Berry’s recipe seemed a good place to start.

• 100g butter
• 1 generous tablespoon of golden syrup (I used 25grams)
• 350g self-raising flour
• 100g demerara sugar
• 100g light muscovado sugar
• (I used 200g of ordinary brown sugar)
• 1 level teaspoon of bi-carb soda
• 1 heaped tablespoon ground ginger
• 1 large egg, beaten
Preheat the oven to 160 and line 2 baking trays.
Measure the butter and golden syrup into a small saucepan (using scales for the golden syrup if you wish to skip the messy spoon-measure). Melt together over low heat and stir.
Meanwhile, sift the flour, bi-carb and ginger into a bowl and then add in the sugars and stir.

Now pour the butter mixture and the egg into the flour mix and stir well until it comes together.

I needed to add about 4 tablespoons of milk to get the dough to come together, but this may have been due to the different sugar I used. If you need to do the same, be assured it will not adversely affect the biscuits.
Roll the dough into walnut-sized balls and place on the trays, allowing room for a little spreading.

Bake for 15-20 minutes or until golden, lift off the tray and leave to cool on a wire rack.
The texture and density of these biscuits is nice crunchy on the outside with a little chew in the middle (possibly thanks to the addition of milk). However I really feel the flavour is not strong enough for my preference. The gingernuts I am trying to emulate (Arnott’s, admittedly) have a strong, almost spicy ginger flavour. I may have to try another recipe, or perhaps another ginger spice to get that same heat.

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