clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Triple Ginger Ginger Snaps

  • Author: Steve
  • Total Time: about 90 minutes
  • Yield: About 32 cookies 1x


With fresh, ground, and candied ginger, this ginger snaps recipe creates thin and crispy cookies that have three times the ginger flavor.


  • 2 sticks butter, room temperature
  • ½ cup molasses
  • 1 cup sugar, plus ¼ cup for coating
  • ½ cup brown sugar
  • 1 egg
  • 2 teaspoons grated, peeled ginger
  • 3 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 3 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • ½ teaspoon ground pepper
  • 2 tablespoons chopped candied ginger


Cream the butter, molasses and sugars in a large bowl with a mixer. After a couple of minutes, stop the mixer to scrape down the sides of the bowl and then continue to cream for another minute or until smooth. While on low speed, add in the egg and grated ginger and mix until combined.

In another bowl, whisk together the flour, baking soda, ground ginger, cinnamon and pepper.

Add the dry ingredients and candied ginger to the butter mixture, a little at a time, while mixing on low or by hand. Mix just until incorporated.

Dump the cookie dough out onto a lightly floured counter. Divide the dough into two equal pieces, in a log about two inches wide. Wrap with plastic wrap and transfer to the fridge for about 30 minutes.

Preheat the oven to 350 degrees F and place two oven racks in the top third of the oven. Line two baking sheets with parchment paper. Pour the remaining ¼ cup sugar onto a small plate. Remove the cookie logs from the freezer, roll them around on the counter a bit to round them out, then slice into ¼ inch rounds. Press the top of each cookie into the sugar then place on the baking sheet. You should be able to fit about eight per sheet.

Bake the cookies until they are completely firm, about 12 minutes for a softer cookie, 14 for a crispier. Let cool on the pan for a couple of minutes before transferring to a cooling rack. They’ll continue to crisp up as they cool. Store the cookies in an airtight container for four days or so. 


Don't need all these cookies at once? Store the logs of dough in the freezer and slice off cookies to bake as you like. Just add two to three minutes to the baking time.

  • Prep Time: 40 minutes + dough resting time
  • Cook Time: 14 minutes
  • Category: Baking
  • Cuisine: American

Keywords: cookies, ginger, ginger snaps, cinnamon, molasses