Triple Ginger Sugar Cookies

Submitted by Brittney Stane

About the cook: My name is Brittney and I LOVE cookies. Ah, cookies... hand-held, edible packages of soft, flavorful goodness. Well, that is, if you make them right. I believe in cookies that are chewy, unexpected, but always filled with nostalgia. Cookies may be individual sized, but they always bring people together.

About the dish: Sweet, chewy, and slightly spicy... these elegant cookies are a tangy twist on a classic sugar cookie that will please adults and children alike.

National Origin: North America

Serves: 12

Estimated Time: 30 to 60 Minutes


1 cup melted butter (salted)
3/4 cup coarsely chopped fresh ginger
1 tsp vanilla
3 egg yolks
1 tsp baking soda
1 tsp baking powder
1 1/3 cup granulated white sugar
1 tbsp + 1 tsp ground ginger
2 1/2 cups all-purpose flour
1/3 cup finely chopped crystallized ginger (or chewy candied ginger)


The preparation is fairly simple once all the chopping is done.

First, preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper.

Melt your butter and mix with the fresh ginger right away. Set this mixture aside to let the ginger flavor steep into the butter.

In a separate bowl, mix together all your dry ingredients (leave the crystallized ginger for last). Add the melted butter mixture, vanilla, and the egg yolks one at a time (stirring in-between eggs).

Mix the chopped crystallized ginger into your dough.

Roll the dough into 1″ balls and place on your cookie sheet about 1.5″ apart. Bake in your preheated oven for 10-12 minutes. These cookies will puff up in the oven but flatten out a bit as they cool.


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