I recently got my hands on a package of triple ginger cookies from Trader Joe’s to eat with my afternoon tea. SO good. 3 different kinds of ginger! (I guess that’s pretty self explanatory) Anyway – we don’t live around a Trader Joe’s and I prefer to make my own treats, so – after a few tries – this is the best recipe I came up with. Let me tell you – it gives the original a run for it’s money.
I used sucanat for my sugar and I also didn’t want to have to roll them all in sugar. That sounds like a lot of work and more sugar than necessary.
Fresh, candied and ground.
I had help in the kitchen.
I used black strap molasses.
If I would have on the ball I would have done this. It looks unbelievable. Definitely next time.
I chopped the candied ginger pretty finely. I think next time I would leave it in larger pieces. I kind of like the bite.
I used a little bit of raw sugar to flatten the cookies out.
They made the house smell so good!
- 1½ sticks organic butter
- 1 cup sucanat
- 1 egg
- ⅓ cup molasses
- 2 cups whole wheat flour
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- ½ tsp cloves
- ¼ tsp cardamom (optional)
- 1 T fresh grated ginger
- 4 oz candied ginger
- 2 tsp ground ginger
- ¼ cup raw sugar for flattening
- Preheat oven to 350.
- Cream the butter and sucanat until light and fluffy.
- Add the egg and cream well.
- Mix in molasses.
- Sift flour, baking soda, salt, cinnamon, ground ginger, cloves and cardamom.
- Add to the better and mix.
- Add in fresh ginger and chopped candied ginger.
- Mix well.
- Drop by large tablespoons on a lined cookie sheet. Flatten with a glass dipped in raw sugar.
- Bake at 350 for 10-12 minutes.