Print

How to Make Triple‑Ginger Rye Cookies: Powdered, Fresh & Candied

Ginger rye cookies cooling on rack
Print Recipe

Chewy, spicy, and loaded with flavor, these triple‑ginger rye cookies are the ultimate treat for ginger lovers.

Ingredients

Scale
  • 1 1/4 cups (160g) dark rye flour
  • 1 cup (125g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 3/4 cup (170g) unsalted butter, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed dark brown sugar
  • 1/4 cup unsulfured molasses
  • 1 large egg
  • 1 tbsp freshly grated ginger
  • 1/4 cup finely chopped candied ginger
  • 1/4 cup coarse sugar, for rolling

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together rye flour, all-purpose flour, baking soda, salt, ground ginger, cinnamon, and cloves.
  3. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add molasses, egg, and freshly grated ginger to the butter mixture and mix until well combined.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Fold in chopped candied ginger.
  7. Roll dough into 1-inch balls and coat each in coarse sugar.
  8. Place on baking sheets about 2 inches apart.
  9. Bake for 10–12 minutes or until edges are set but centers are still soft.
  10. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For even more ginger punch, chill the dough overnight to let flavors deepen before baking.

Nutrition

Keywords: ginger cookies, triple ginger, rye flour, candied ginger, holiday cookies

Find it online: https://adrianrecipes.com/https-adrianrecipes-com-how-to-make-ginger/