Triple Ginger Cookies

Carlene Thomas RDN
Carlene Thomas RDN
September 6, 2023
These extra-zingy cookies are thin with crisp edges and soft centers. And because they’re made with fresh ginger, powdered ginger, and crystallized ginger, they’ve got a bite that sets them apart. The Anova Precision Oven’s convection fan helps to bake these cookies evenly and quickly.
Prep Time
Cook Time
Triple Ginger Cookies
4.72 (7)
1 cup (2 sticks; 227g)
unsalted butter, lightly softened
½ cup (100g)
granulated sugar, plus more for rolling
½ cup (100g)
light brown sugar
1 large
egg, at room temperature
⅓ cup (105g)
1 Tbsp (14g)
grated fresh ginger
2.25 cups (270g)
all-purpose flour
2 tsp (5g)
ground ginger
1.5 tsp (7.5g)
baking soda
½ tsp (2.5g)
baking powder
½ tsp (1.25g)
ground cloves
½ tsp (1.25g)
ground cinnamon
½ tsp (1.25g)
ground cardamom
½ tsp (1.25g)
ground white pepper
½ tsp (1.5g)
kosher salt
¾ cup (105g)
chopped crystallized ginger

1. Cream Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
Cream Butter and Sugars

2. Add Egg

With the mixer running, add the egg and beat until combined.
Add Egg

3. Add Molasses and Fresh Ginger

Turn off the mixer, add the molasses and grated fresh ginger. Beat on medium speed until evenly combined.
Add Molasses and Fresh Ginger

4. Whisk Dry Ingredients

In a large bowl, whisk together the flour, ground ginger, baking soda, baking powder, cloves, cinnamon, cardamom, white pepper, and salt.
Whisk Dry Ingredients

5. Add Dry Ingredients

With the mixer on low speed, gradually add the dry ingredients. Continue to beat until evenly combined.
Add Dry Ingredients

6. Add Crystallized Ginger

Turn off the mixer, add the crystallized ginger, then beat on low until combined.
Add Crystallized Ginger

7. Chill

Transfer to a clean bowl, cover with plastic, and refrigerate for 1 1/2 hours.

8. Preheat Oven and Prep Pan

Line a rimmed sheet pan with a silicone baking mat or parchment paper.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear

9. Shape and Roll

Shape into 22 balls. Keep 6 balls out to bake now and store the rest in the fridge. Pour additional granulated sugar in a shallow bowl and roll the balls in sugar. Transfer the rolled cookies to the prepared pan with plenty of space between them.

10. Bake

Transfer to the oven and bake until the cookies have spread significantly, browned, and have a crackly top, about 13 minutes. The edges should be slightly darker than the center.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
00:13 Timer

11. Press Flat

To retain shape, lightly press each cookie with a flat-bottomed glass.
Press Flat

12. Cool and Serve

Transfer to a wire rack and let cool completely. Repeat with the remaining dough balls. Serve.
© 2013 - 2024 Anova Applied Electronics, Inc.