Triple Ginger Cookies Recipe
Brie Norris | Toaster Oven LoveThese Triple Ginger Cookies are crispy, chewy, and absolutely irresistible! Go ahead and indulge, the recipe makes just six cookies – so no leftovers.
Raise your hand if you love ginger cookies!!
Crispy, chewy, fat, or thin - I LOVE a good ginger cookie. But making a homemade batch usually means dozens of leftover cookies for our 2-person household.
So I was beyond thrilled when a reader (Hi, Cheryl!) requested a small batch version and immediately got to work adapting my favorite Joy of Cooking recipe into a little batch of 6 warm and spicy Triple Ginger Cookies.
While the texture is one of my favorite things about these cookies (it’s the perfect balance of crispy and chewy) the real SUPERSTAR here is all of the ginger. Not one, not two, but three types: ground, fresh, and crystallized.
Each cookie is loaded with so much great ginger flavor it will stay with you long after the last bite!
How to Make Awesome Triple Ginger Cookies
- Finely grate the fresh ginger, I used a citrus zester and it did a fantastic job. If you’re working with a regular box grater, use the smallest holes and give the grated ginger a good mince.
- Crystallized ginger has a spicy bite, chopping it into tiny pieces helps to spread out that unique in-your-face flavor.
- You only need 1 tablespoon of beaten egg. Please don’t try to add a whole egg - it will not be pretty.
- Roll the dough balls in sugar before baking. It makes them look so pretty and gives you a premium bakery-style cookie experience.
I know that leftover egg is kind of a pain. To make sure it doesn’t go to waste I like to toss it in a frying pan and then add the cooked egg to a salad or toaster oven grilled cheese sandwich for lunch.
Speaking of toaster ovens...why heat up the house with your big oven when your toaster oven can get the job done better and faster?
If you’ve never baked cookies with your toaster oven before, here are a few helpful tips:
- Use the middle rack position, it’s the best position to use for baking toaster oven cookies, donuts or muffins.
- No middle rack? That’s okay, the bottom rack works too, just check on your cookies early.
- Take the cookies out when the edges are firm but the middles look slightly underdone. That’s how you get a perfect cookie with crispy edges and a chewy middle.
Digging the idea of satisfying your sweets cravings without lots of tempting leftovers? Make sure to check out some of my other small-batch dessert recipes, like these lemon olive oil cupcakes (6 servings) or blueberry mango crisp (4 servings). You can make both of them in your toaster oven too!
Are you tired of the dinner routine?
Stuck in a rut or looking for fun new recipes to try?
Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.
You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!
Triple Ginger Cookies Recipe
Rate This Recipe
Ingredients
- 1/4 cup White Whole Wheat Flour, plus 2 tablespoons
- 1/8 teaspoon Baking Powder
- 1/16 teaspoon Baking Soda
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cinnamon
- 1/16 teaspoon Salt
- 1 1/2 tablespoons Unsalted Butter, at room temperature
- 3 tablespoons Organic Cane Sugar
- 1 tablespoon Egg, well-beaten
- 1 tablespoon Molasses, dark, not blackstrap molasses
- 1/4 teaspoon Fresh Ginger, finely grated, from a 1/2-inch piece, peeled
- 1 tablespoon Crystallized Ginger, finely chopped
- Granulated Sugar, for rolling
Directions
- Adjust toaster oven cooking rack to the middle position and preheat to 350°F. Lightly grease your baking pan or line with a silicone mat.
- In a small bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, and salt. Set aside.
- In a medium bowl, beat together the butter and sugar until light and fluffy, about 1 to 2 minutes. Add in the measured egg, molasses, and grated ginger and beat until smooth. Stir in the dry ingredients and chopped crystallized ginger and mix until a soft dough forms.
- Pour sugar into a small bowl and make 6 equal balls of dough. Roll or dip the balls in sugar and place 2-inches apart on the prepared pan.
- Bake for 8 to 10 minutes, or until the edges are firm and tops are cracked. The middles should appear slightly undercooked.
- Let cookies cool on the pan 3 minutes before transferring to a wire rack to cool completely.
Notes
- Convection Toaster Oven Directions: Reduce temperature to 325°F and bake cookies for 7 to 9 minutes.
- To Measure The Egg: Crack an egg into a small bowl, beat with a fork just until blended about 30 seconds and measure out 1 tablespoon of egg. Store leftover egg refrigerated in a sealed container for up to 24 hours.
Recommended
- Published:
- Modified:
- Author:
- Brie Norris
- Source:
- Recipe adapted from Joy of Cooking
- Cooking Method:
- Baking
- Category:
- Ginger
- Tags:
- Toaster Oven Cooking, Cookies, Ginger, Baking, Baked, Desserts, Family Meals and Snacks, Snacks, Lunchbox
- Related Recipes:
- Toaster Oven Cooking Recipes, Cookie Recipes, Ginger Recipes, Baking Recipes, Baked Recipes, Dessert Recipes, Family Meals and Snack Recipes, Snack Recipes, Lunchbox Recipes
- Recipe Yields:
- 6 cookies
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
-
Published:
Author: Brie Norris
Source: Recipe adapted from Joy of Cooking
Recipe Yields: 6 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Nutrition Facts
Amount Per Serving
