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Triple Ginger Cookies Recipe

Raise your hand if you love ginger cookies!!

Triple Ginger Cookies Photo

Crispy, chewy, fat, or thin – I LOVE a good ginger cookie. But making a homemade batch usually means dozens of leftover cookies for our 2-person household.

So I was beyond thrilled when a reader (Hi, Cheryl!) requested a small batch version and immediately got to work adapting my favorite Joy of Cooking recipe into a little batch of 6 warm and spicy Triple Ginger Cookies.  

While the texture is one of my favorite things about these cookies (it’s the perfect balance of crispy and chewy) the real SUPERSTAR here is all of the ginger. Not one, not two, but three types: ground, fresh, and crystallized.

Triple Ginger Cookies Picture

Each cookie is loaded with so much great ginger flavor it will stay with you long after the last bite!

Triple Ginger Cookies Image

How to Make Awesome Triple Ginger Cookies

  • Finely grate the fresh ginger, I used a citrus zester and it did a fantastic job. If you’re working with a regular box grater, use the smallest holes and give the grated ginger a good mince.
  • Crystallized ginger has a spicy bite, chopping it into tiny pieces helps to spread out that unique in-your-face flavor.
  • You only need 1 tablespoon of beaten egg. Please don’t try to add a whole egg – it will not be pretty.
  • Roll the dough balls in sugar before baking. It makes them look so pretty and gives you a premium bakery-style cookie experience.

I know that leftover egg is kind of a pain. To make sure it doesn’t go to waste I like to toss it in a frying pan and then add the cooked egg to a salad or toaster oven grilled cheese sandwich for lunch.

Triple Ginger Cookies Pic

Speaking of toaster ovens…why heat up the house with your big oven when your toaster oven can get the job done better and faster? 

File 1 Triple Ginger Cookies

If you’ve never baked cookies with your toaster oven before, here are a few helpful tips:

  • Use the middle rack position, it’s the best position to use for baking toaster oven cookies, donuts or muffins.
  • No middle rack? That’s okay, the bottom rack works too, just check on your cookies early.
  • Take the cookies out when the edges are firm but the middles look slightly underdone. That’s how you get a perfect cookie with crispy edges and a chewy middle.
File 2 Triple Ginger Cookies

Digging the idea of satisfying your sweets cravings without lots of tempting leftovers? Make sure to check out some of my other small-batch dessert recipes, like these lemon olive oil cupcakes (6 servings) or blueberry mango crisp (4 servings). You can make both of them in your toaster oven too!

Triple Ginger Cookies Photo

Triple Ginger Cookies Recipe

Brie Norris
These Triple Ginger Cookies are crispy, chewy, and absolutely irresistible! Go ahead and indulge, the recipe makes just six cookies – so no leftovers.
No ratings yet
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 1 cookie
Calories 82.94 kcal


  • 0.25 White Whole Wheat Flour plus 2 tablespoons
  • 0.125 Baking Powder
  • 0.0625 Baking Soda
  • 0.5 Ground Ginger
  • 0.25 Ground Cinnamon
  • 0.0625 Salt
  • 1.5 Unsalted Butter at room temperature
  • 3 Organic Cane Sugar
  • 1 Egg well-beaten
  • 1 Molasses dark, not blackstrap molasses
  • 0.25 Fresh Ginger finely grated, from a 1/2-inch piece, peeled
  • 1 Crystallized Ginger finely chopped
  • Granulated Sugar for rolling


  • Adjust toaster oven cooking rack to the middle position and preheat to 350°F. Lightly grease your baking pan or line with a silicone mat.
  • In a small bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, and salt. Set aside.
  • In a medium bowl, beat together the butter and sugar until light and fluffy, about 1 to 2 minutes. Add in the measured egg, molasses, and grated ginger and beat until smooth. Stir in the dry ingredients and chopped crystallized ginger and mix until a soft dough forms.
  • Pour sugar into a small bowl and make 6 equal balls of dough. Roll or dip the balls in sugar and place 2-inches apart on the prepared pan.
  • Bake for 8 to 10 minutes, or until the edges are firm and tops are cracked. The middles should appear slightly undercooked.
  • Let cookies cool on the pan 3 minutes before transferring to a wire rack to cool completely.


Calories: 82.94kcalCarbohydrates: 14.17gProtein: 6.67gFat: 2.83gSaturated Fat: 1.75gSodium: 39.17mgFiber: 0.04gSugar: 2g
Keyword Baked, Baking, Cookies, Desserts, Family Meals and Snacks, Ginger, Lunchbox, Snacks, Toaster Oven Cooking
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