Triple Ginger Crisps

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Triple Ginger Crisp These Triple Ginger Crisps are a mouthful of flavor. They should be very crisp when cooled. These are a make ahead treat as the flavor gets better as they are stored in a tin. The three types of ginger give a bite to the cookies and they leave a lingering taste that makes you reach for one more.

These Triple Ginger Crisps can be made relatively quickly or they can be made a little fancier if you’re willing to spend a bit more time.  They can be left plain or finished with sanding sugar  which can be found in kitchen supply stores, grocery stores and on the net.  It won’t melt when baked as regular sugar will.  Another sugar that can be used is pearl sugar.

Brown sugar is used for flavor and ramped up with the addition of molasses. Molasses is not just sweet but it adds a depth of flavor like nothing else. The spices add more depth.

Because I want these to spread, only butter was used.

This recipe makes a lot of cookies. However, it is impossible to eat just one and it is difficult to make half a recipe. These Triple Ginger Crisps last forever in a tin, they are great to have around, especially for the holidays.  And if you ship cookies, these, along with the Very Lemon Butter Crisps make a very special treat for someone.

Triple Ginger ThinsIngredients for Triple Ginger Crisps1 3/4 cups brown sugar (350 grams or 12 1/3 ounces)
1 cup butter, softened (2 sticks, 225 grams or 8 ounces)
1 teaspoon vanilla
1 egg
2 tablespoons light molasses
2 cups flour (280 grams or 10 ounces)
1 tablespoon grated fresh ginger
2 teaspoon ground ginger
1/3 cup finely chopped candied ginger
3/4 teaspoon allspice
3/4 teaspoon cinnamon
3/4 teaspoon cloves
1/2 salt

Sanding or Pearl Sugar

Place the sugar, fresh ginger, ground ginger and candied ginger in a processor.Brown sugar and gingers in processor Process to finely chop the candied ginger. Brown sugar and three gingers processed for Triple Ginger CrispsCombine the sugar mixture with the butter and vanilla.Butter and sugar in mixer for Triple Ginger Crisps Cream until light and fluffy. Butter and sugar creamed for Triple Ginger CrispsAdd the egg and molasses; beat until combined. Egg, vanilla and molasses added to Triple Ginger CrispsButter and sugar creamed for Triple Ginger CrispsCombine the flour and spices.Flour and spices for Triple Ginger CrispsFlour and spices mixed for Triple Ginger CrispsAdd the flour and beat to incorporate.Flour and spices in mixer for Triple Ginger Crisps Finished dough for Triple Ginger Crisps
Chill before proceeding.

There are several ways to make the cookies. I dropped some of the dough with a #100 dishes, making sure it is scraped flat for uniform sizes.  Flat scoop of batter for Triple Ginger CrispsRoll them into balls and then roll in either sanding Cookie in sanding sugar for Triple Ginger Crispsor pearl sugar.Cookie in pearl sugar for Triple Ginger CrispsRoll the pearl sugar balls between the palms of your hands to make sure the sugar adheres.Rolling between hands to have sugar adhere for the Triple Ginger Crisps

Three finishes for Triple Ginger CrispsThey can also be left plain.  Be sure to leave enough room between them because they spread a lot. Double pan. Bake for 18 to 20 minutes.

Another way to finish is to divide the dough in two, three or four pieces and roll into 1″ to 1 1/4″ rolls. Dough rolled into a log for the TripleGinger CrispsWrap in film and refrigerate until firm or overnight. Roll wrapped for Triple Ginger CrispsAlternately you can freeze the logs for later use. Slice the cookies slightly thinner than 1/4 inch and place on the cookie sheets. Log cut and panned for theTriple Ginger CrispsDouble pan. Bake for 8 to 10 minutes. Cool slightly and remove from the baking sheets.

Preheat the oven to 350 degrees. Line baking sheets with parchment.

About 125 Triple Ginger Crisps. Stored in tins these will last for months.

Print Friendly, PDF & Email
Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post.

13 thoughts on “Triple Ginger Crisps

  1. Sa-eeda Daniels

    My sister and I have been on a cookie baking mission the past few weeks and have made a few different ginger snap recipes. THIS looks like one to try!
    Thank you so much!
    Hope to try it soon! :D

  2. eileen

    I can’t wait to try these Helen! I made the Very Lemon Butter Crisps for a lunch meeting at work yesterday and they were a hit!

    1. hfletcher Post author

      Hi Eileen – one of the best things about both of these cookies is they are even better as they age. So make these a couple of days or weeks before serving. They last forever in a tin.

      1. eileen

        My husband is a ginger snap lover. He gives his approval. Sad to say I will be able to know if they get better with age…I baked off 3 dozen today and they are gone! Thanks for a wonderful addition to my Holiday Cookie Trays.

        1. hfletcher Post author

          What a delightful comment. Please tell your husband I am so happy he approves. Next time hide them to let them age.Thanks for letting me know.

        2. hfletcher Post author

          Thanks for a good laugh as I head for bedtime. Please tell your husband I am happy he likes the cookies. Do try to hide some for the next bake off and see if he can tell the difference.

Comments are closed.