Tuesday, October 19, 2010

Autumn Perfection: Triple Ginger Cookies

I feel like my brain wants to start every post lately with some comment about how much I love the Fall. I'm sounding less than creative, but it's so true. I LOVE the Fall. And one of the main reasons I love the fall is for all the amazing foods that just taste so much better when the weather is cool. The smell of soup simmering on the stove all day, warm apple cider, sweet squash, root vegetables....sigh. LOVE LOVE LOVE!

One Fall Food that graces my kitchen counters on a verrry regular basis are these incredible Triple Ginger Cookies.
In my husband's world, a cookie is not a cookie without chocolate, so I confess that I bake these quite selfishly for myself. I've never been a big gingersnaps person; they're tasty, but I could never get into that extreme crispiness in a cookie. This, however, is the perfect blend of the gingersnap flavor with a very chewy cookie. They are delicious, and healthy--whole wheat flour, honey-sweetened, loaded with ginger to help you fight off all those nasty cold germs floating around this time of year...I literally can't get enough of them.

The "triple" ginger comes from three different forms of ginger baked into these beauties, so be sure to serve these to kiddos with a big cup of water or milk. Lainey enjoys them, but I do get an earful of "my tongue is tingling, mama!" every time she eats one.


2 1/2 c whole wheat flour
3 tsp powdered ginger**
1 tsp cinnamon**
1/2 tsp ground cloves**
dash of nutmeg**
2 tsp baking soda
1/2 tsp salt
tiny pinch cayenne pepper (yes, trust me!)
2/3 c honey
1/2 c oil
1 egg
1/2 c molasses
1/2 c chopped crystallized ginger
2 tbsp fresh grated ginger
---display-worthy crystallized ginger---

**I buy my powdered ginger, cinnamon, nutmeg and cloves from Wild Thyme, in Ballston Spa...they sell bulk organic herbs and spices for a FRACTION of what you'd pay in the grocery store, and the quality is incredible.

Heat oven to 350°. Mix all dry ingredients in one bowl, set aside. Mix all wet ingredients in another bowl. Mix wet and dry together.
Gently stir in crystallized ginger and fresh grated ginger.
Drop by the tablespoon onto cookiesheet (I have nonstick, so I don't grease mine) and bake 8-10 minutes. They WILL be soft, DO NOT OVERBAKE! Let sit on cookie sheet for 1-2 minutes, then move to cooling rack to cool completely.

---oops...still working on cracking eggs...---


  1. GREAT post!! The picture of Lainey with the oopsie-cracked egg is too cute!

    I am def. gonna try this recipe with Miles (with gluten-free four mix) he LOVES ginger and the cayenne pepper interesting- LOVE!

    Where do you get your crystallized ginger? 4 Seasons? Wild Thyme? Help!

  2. Chris--thanks! The ginger is from the Honest Weight Food Co-op, but Jill sells it at Wild Thyme usually, and you can also get it at Price Chopper/Hannaford (thought it's DEFINITELY not as fresh adn good.). Or, I can totally give you some of mine, as I have enough for oodles of ginger cookies. :)

  3. Delicious! Tell Lainey every good chef has to drop a few eggs in their life!

  4. Ooops!! Looks like I made a typo here everyone! I corrected the above recipe; the original post called for 2 cups of flour, but it should (and now does) read 2 1/2 cups. Sorry to my two dear friends who tired these and had failed cookies!!!