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I’m making progress. This morning, I put together the dough for another type of cookie for the holiday packages: Spicy Triple Ginger Cookies! These are really good. The texture is slightly crisp, but still chewy, with a kind of faint spiciness that lingers on the tongue for a bit after you eat them. I just made the dough, and then baked a mini batch to test them. I’m very happy with how they turned out.


This makes a huge amount of cookies, so feel free to halve it. Also, It would easily be veganized if you used a non dairy butter replacement.


  • 1.5 cups butter, softened
  • 2 cups sugar
  • 1/2 cup molasses
  • 2/3 cup water
  • 5 cups flour
  • 1 tablespoon baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 tablespoons shredded fresh ginger
  • 6oz chopped crystallized ginger
  • additional white sugar for rolling (optional)
  1. Preheat oven to 350.
  2. Cream together butter and sugar.
  3. Add molasses and water and stir.
  4. Combine flour, baking soda, salt and spices.
  5. Slowly add flour mixture to wet ingredients and stir to combine.
  6. Fold in fresh ginger and crystallized ginger to fully incorporate.
  7. Roll dough into approximately 1/2 tablespoon size balls.
  8. Roll in white sugar if using.
  9. Bake for approximately 10 minutes.
  10. NOTE: I did not use the white sugar for my test batch, but I’m planning on using it for the rest of them to spruce up the appearance of the cookies.
  11. Makes about 6-7 dozen cookies.

This afternoon, I’m going to try to make a double batch of the Pistachio Cranberry Biscotti dough as well. And to make you laugh, I present to you a Monroe holiday photo guaranteed to bring cheer:



2 responses »

  1. I looooove spice!! Perfect cookies.

    SUCH a fun photo!! 😀

  2. Pingback: Final product « The Idle Loaf

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