Triple Ginger Blossom Cookies

By • November 3, 2015 0 Comments

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Author Notes: Triple ginger cookies get a boost with a little dark chocolate in the middle and demerara sugar. It's also really tempting not to spell it demerarararara. Fresh Beats, Fresh Eats


Makes 40 cookies

  • 2 1/2 cups AP flour
  • 1/3 cup minced crystallized ginger
  • 1 1/2 teaspoons grated fresh ginger
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter (room temp)
  • 1/2 cup light brown sugar (packed)
  • 1/2 cup dark brown sugar (packed)
  • 1 egg
  • 1/4 cup mild flavored molasses
  • 1 cup demarara sugar (for rolling)
  • 30-40 dark chocolate Hershey's kisses
  1. Whisk the flour, baking soda, and salt in a bowl, then stir in the crystallized ginger.
  2. Put the butter in your stand mixer and beat it until its nice and creamy, about 2 minutes.
  3. Beat in the brown sugars one at a time, then keep it going at medium-high speed for about 3 minutes. Get 'em fluffy, folks.
  4. Mix in the egg, molasses, both remaining gingers, cinnamon, and cloves. Then add half the flour stuff in, mix it in on low, and add the other half.
  5. Get a small, wide bowl and pour the demarara sugar in it. Roll yourself some dough balls (about 1 1/2 tsp per ball, it should be a little smaller than a golf ball) and roll the balls in the sugar.
  6. Now's the time when I tell you to stop being fat and refrigerate the dough overnight, so the flavors can get nice and groovy. And you want groovy flavors...don't you?
  7. Preheat your oven to 350.
  8. Line a couple baking sheets with parchment and put the cookie balls on them, about 1 1/2 inches apart.
  9. Stick them in the oven, one on the top rack and one in the middle. Bake for 8 minutes, switch 'em, and bake for another 7. If they're just barely cracked, you're golden.
  10. IMMEDIATELY stick the cookies on a cooling rack and gently press a chocolate kiss into the middle of each one, then let them cool for 5 minutes. No fancy cooling time here.
  11. Eat.
  12. Most of this recipe came from here:

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