Triple Ginger Crinkles – The Ultimate Ginger Cookies

The Ultimate Ginger Cookies (with recipe)
Triple Ginger Cookies – easily made vegan – recipe in post

Ginger and I, we go way back… we used to talk about forever, sitting under the stars like it was just the two of us, like nothing else mattered, like we could live together under the blanket of sky and never wake up…  

But Ginger, see, she couldn’t live like that. She had this fire inside her, this heat. This spice for life that had to be lived, this taste for adventure… and where she went, I followed.

Ginger, 3 ways

These are no ordinary ginger cookies… they aren’t for decorating candy houses, or spreading with icing… They’re for stashing away in that secret place at the back of the cupboards where no one else can find them, so you can steal them away in secret. They’re for sneaking into your pockets as you leave the house for work in the morning, to savor with your tea or coffee. They’re for slipping under the table to your closest ginger-loving friends like some kind of hushed drug deal, lest the secret of their goodness get out. Most of all, they are for the lovers of spice. What ginger beer is to ginger ale, these cookies are to your standard gingerbread – stronger, darker, and with a touch of heat.

Yes, these cookies are bold – gutsy, even – with a cracked and slightly crisp outside and perfectly rich, chewy interior. Studded throughout with candied ginger, and balanced by dark flowing molasses… I can truly say these are the best ginger cookies I’ve ever had.

Sorry, Santa, but Mama ate all the cookie this year.

Triple Ginger Cookies, 1/2

The texture of these is almost as sublime as the flavor (if you’re looking for cakey, you’ve come to the wrong place). The crystallized ginger and molasses form a kind of gooey pact within each cookie, and become perfectly chewy as they cool. Once set, the crust becomes every so slightly crispy in contrast to the middle, and, if you like, can be made even crunchier with a little extra bake time.

Triple Ginger Crinkles – The Ultimate Ginger Cookies
Makes about 20 cookies – easily made vegan

1 1/2 cups (185g.) all-purpose flour
1 1/2 tsp. baking soda
2 tsp. ground ginger
1 tsp ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/8th tsp. ground cloves
1/8th tsp. sea salt
3/4 cup (about 120g.) crystallized ginger, chopped fine*
1 stick (4oz.) unsalted butter, softened (can be replaced with dairy-free margarine)
1/2 cup dark brown sugar, packed
1/2 cup unsulfured molasses
2 tsp. freshly grated ginger*
1/4-1/2 cup granulated sugar, for rolling

* Crystallized ginger can be chilled in the freezer to make chopping easier. Fresh ginger can be stored in the freezer for easier peeling and grating.

1.    In a bowl, sift together the flour, baking soda, spices, and salt. Toss in the chopped crystallized ginger, breaking up any clumps with your finger tips.
2.    In a large bowl, or the bowl of your stand mixer, cream together the butter, brown sugar, and fresh ginger. Pour in the molasses and beat well.
3.   Mix in the dry ingredients until just combined (if necessary, remove the beaters and fold the dough with a rubber spatula instead, until all of the flour is just incorporated). The mixture should be thick and somewhat sticky. Turn the dough out onto a sheet of plastic wrap, fold the plastic over itself, and pat into a 1 inch thick disc. Wrap it up and refrigerate until firm (at least 1-2 hours, or up to a few days).
4.   Tear or break the dough into about 20 equal chunks, and roll each into a ball between your palms. Roll each ball in granulated sugar, and return to the fridge to keep cool. (Rolled cookies can be stored in the fridge, or frozen in an airtight container, for future baking).
5. Preheat oven to 325f.. Place the chilled balls of dough onto a parchment or silicone lined baking sheet, spacing them at least 1.5 inches apart. Bake on the middle rack for 10-12 minutes, or until the surface begins to crack – for a crispier cookie, bake a few minutes longer. Let the cookies cool 3-4 minutes before transferring to a wire rack. Once completely cool, cookies can be stored in a baggie or airtight container for several days, or frozen… but trust me, they won’t last that long.

Tripe Ginger Cookies, 2/2
There you have it – the recipe is out. To everyone I shared these with, you can stop hounding me now. My work here is done.

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91 Responses to Triple Ginger Crinkles – The Ultimate Ginger Cookies

  1. shannon weber December 7, 2012 at 10:04 pm #

    i think it goes without saying, given my love for all things ginger, but i’ll be making these. and i am DELIGHTED that they are bold because hey; the bolder the better when it comes to ginger. I have a similar recipe for a chocolate ginger one, but i haven’t been able to successfully adapt it to a full-on ginger. now, i don’t have to. i love these!

    • Willow December 8, 2012 at 12:44 am #

      Oooh, I hope you like them as much as I do! I’ve actually made these with chocolate, and while they were good I felt like it didn’t really enhance the experience… like I couldn’t fully enjoy the ginger or the chocolate (although they were nice enough together). You’ll have to let me know what you think!

    • Nancy Basinger July 3, 2016 at 4:33 pm #

      Bold is the only way to go with ginger!

      Do you have a bold gingerbread recipe?

  2. Sunday Morning Banana Pancakes December 8, 2012 at 1:34 pm #

    Holy crap Willow these look amazing – and you now what is even more crazy I literally was just saying to myself I wonder if there is a ginger crinkle cookie and say WHAT? there is your post with the most amazing ginger cookie evern, I mean EVER – I need to make these!

    • Willow December 8, 2012 at 9:14 pm #

      Haha, do I have good timing or what? I hope you like them as much as I do. :)

  3. mimi rippee December 8, 2012 at 3:49 pm #

    Ooooohh. I can taste them! Thanks

  4. Penni December 9, 2012 at 1:47 pm #

    I made these last night and I honestly think they are the best cookie I’ve ever made… EVER! My husband & I can’t stop talking about them & yes, they would be ideal to give as gifts or to take to any party, event etc. Bold and beautiful they are. Thank you so much for sharing!!

    • Willow December 9, 2012 at 3:39 pm #

      Yay! I’m so glad you liked them, thank you so much for telling me. :)

  5. Abby December 9, 2012 at 2:24 pm #

    I can’t wait to try these! Ginger cookies are my favorite this time of year. I love your story too, I laughed out loud at “ginger has this fire, this heat” :) such a great play with words.

    • Willow December 9, 2012 at 3:39 pm #

      Heheh – thanks, Abby!

      • Nancy Basinger July 3, 2016 at 4:34 pm #

        Bold is the only way to go with ginger!

        Do you have a bold gingerbread recipe?

        you really can write!

        • Willow Arlen July 15, 2016 at 6:51 pm #

          Aw, thank you, Nancy! I do have a recipe for a sweet pumpkin gingerbread cake — I would say it’s bold, but not the way these cookies are (you could always amp up the amount of ginger in it, though!). If you’d like to give it a try, you can find that recipe here: Pumpkin Gingerbread Cake

  6. Ashlae December 9, 2012 at 3:49 pm #

    These look delicious, Willow! And the photographs are incredibly beautiful. AS ALWAYS. :)

    • Willow December 10, 2012 at 2:24 am #

      Thanks, Ashlae!

  7. Kier December 10, 2012 at 2:13 am #

    Amazing cookie. I subbed the butter for coconut oil (but only 1/4 cup) and added 1/4 cup almond milk. SO delicious. Tops the version I created the other day, which is saying a lot since people told me that those were the best cookies they’ve ever had.

    Kudos and my hats off to you!

    • Willow December 10, 2012 at 2:24 am #

      Awesome, I’m glad they turned out! I never would have thought to sub some of the fat for almond milk – great idea. :)

    • Caroline December 17, 2017 at 8:41 pm #

      Hi Kier, was there a particular approach you took with mixing the coconut oil and almond milk? I tried this and the dough was more like batter but my hopes returned after I chilled. Baking now and it’s all a mess. Not sure what to do now…..hmmm….

  8. Loretta E. December 11, 2012 at 5:11 am #

    Finally! In the back of my mind for about 2 months I’ve been meaning to find a ginger cookie recipe that used all 3 forms of ginger because I finally got my hands on some crystallized…

  9. Amanda December 11, 2012 at 5:38 pm #

    These are delicious! You are right – I want to hoard these so I can have them all to myself. I did bring some to work so I would feel better about being cookie-selfish.

    • Willow December 11, 2012 at 10:53 pm #

      Heheh, I’ll bet your coworkers loved you! So glad you liked them. :)

  10. Laura Dembowski December 11, 2012 at 8:02 pm #

    I love ginger cookies. It is so great that these have three different kinds of ginger in them. The look wonderful. I’d love one right now :)

  11. Julie Thomson December 11, 2012 at 10:33 pm #

    Hi! I’m working on a gingerbread cookie recipe round-up for The Huffington Post Taste and I’d love to feature your recipe. Please contact me if you’re interested. Thanks!

    • Willow December 11, 2012 at 10:52 pm #

      Julie, I would love for my recipe to be included in your round-up! I don’t know how to contact you besides commenting here… please let me know if there’s anything you need!

  12. Heidi @ Food Doodles December 17, 2012 at 9:39 pm #

    I made these recently and just loved them! Thank you so much for the recipe. I hope you wont mind, I posted an adapted version of the recipe with whole wheat flour on my blog(with a link to you too!) Thank you again for the recipe, I’m sure I’ll be making these every year :)

  13. Willow December 17, 2012 at 9:48 pm #

    Heidi, that’s wonderful! I’m so glad you liked them, and it’s great to know the cookies work well with whole wheat flour. And of course I don’t mind, I’m glad you enjoyed them enough to share! I did notice, though, that it doesn’t say where the recipe came from within the recipe box on your page. For proper attribution, since only one ingredient was altered, it should say within the recipe itself where it originated. Thanks! :)

  14. Anonymous December 22, 2012 at 1:52 am #

    LOVE these cookies more than all others!!! added some orange zest for another layer!!! FANTASTIC!!! happy holidays!! :-P

    • Willow December 22, 2012 at 9:25 pm #

      Wonderful! The orange sounds like a great addition, will have to try that next time. :)

  15. Adi January 12, 2013 at 6:45 pm #

    I actually saw a photo of these cookies while browsing on tumblr a few days ago and they looked so delicious that I had to reblog the photo so that i could have a link to the recipe later on. Not only are they visual epitome of the perfect chewy molasses-based crinkle cookie but they have loads of ginger which is probably one of the most awesome and enticing flavors/essences on earth(IMHO! I always have fresh and crystallized ginger on hand so im off to the store to buy a few missing ingredients so i can make these today! Thanks for sharing this awesome recipe– this is my first visit to your goregous blog and im officially a new fangirl!! xo- Adi

    • Willow January 16, 2013 at 5:08 am #

      Haha, thanks, Adi! I hope the cookies are everything you want them to be. :)

  16. LindaE January 24, 2013 at 6:19 pm #

    This comment has been removed by the author.

  17. LindaE January 24, 2013 at 6:29 pm #

    I found this recipe by happy coincidence a couple of weeks ago. Took a while to track down the crystallized ginger (any suggestions where to find the unsugared kind?).
    I made the dough this past weekend and just baked them this morning. My house is filled with a delicious gingery smell. I tasted one (couldn’t wait for proper cooling) and it was DELICIOUS!! Thank you for sharing this recipe!

    • Willow January 24, 2013 at 9:57 pm #

      Wonderful – I’m glad you liked them! I don’t think I’ve ever seen unsugared crystallized ginger before. The sugar on the outside is primarily to keep things from getting gummy and stuck together, so I don’t really mind it. I buy my crystallized (sometimes called candied ginger)from Whole Foods, usually. They sometimes have it in their bulk section (or sometimes the bulk spice section) and also in the baking isle in little boxes from a company called ‘Ginger People’. I’ve also found that brand at places like Trader Joes, and even some regular grocery stores… or you can find it online. Hope that helps!

  18. Anonymous March 24, 2013 at 11:41 pm #

    Oh my…these are the best Ginger cookies I’ve ever made! Thank you for sharing the recipe.

    • Willow March 25, 2013 at 1:27 am #

      Glad you like them! :)

  19. Gina Stephens June 19, 2013 at 1:29 am #

    These cookies are AMAZING! The only thing I added to the recipe was a 1/2 tsp of black pepper to give some extra heat!

    • Willow Arlen June 20, 2013 at 4:22 pm #

      Ooh, the black pepper sounds hardcore! I’m glad you liked the cookies, they are definitely some of my favorites. :)

    • Gina Stephens July 7, 2013 at 7:02 pm #

      Just made them again for a charity event, but this time I subbed lemon zest for the candied ginger…this is the recipe that keeps on giving! Thanks for posting it!

    • Willow Arlen July 8, 2013 at 12:04 am #

      Sounds delicious! I’ll have to try that sometime. I’m so glad you like them!

  20. Saskia4Fashion August 26, 2013 at 3:02 am #

    Wow! These cookies are amazing! I found the recipe on pinterest… What a find! Thanks for the recipe. Can’t wait to try some of your others!

  21. Erin Hutchinson October 3, 2013 at 7:21 pm #

    No egg? Never made a cookie without an egg before~ hoping these will turn out as fantastic as they look! Waiting for them to cool now :)

    • Willow Arlen October 3, 2013 at 8:16 pm #

      Yep, no egg! I hope you like them as much as I do, they’re one of my favorite cookies of all time. :)

    • Erin Hutchinson October 3, 2013 at 9:23 pm #

      Nothing at all like my go-to gingersnap recipe. These babies are like little ginger nugget candies, in the form of a cookie. I’m in heaven! Thanks for such a fabulous recipe!

  22. Rochelle October 6, 2013 at 6:23 pm #

    i made these cookies today. I was so excited because of all of the ginger! But after I took the dough out of the fridge it was sooo sticky!! and not doughy at all! It was very hard to roll them in a ball. Did I add too much molasses?? Or is that how the dough is suppose to be?

    • Willow Arlen October 6, 2013 at 11:14 pm #

      Yep – the dough is quite sticky, and not like a standard dough. It will definitely get your hands a little messy, but that’s how it’s supposed to be. The question is, did you like them? ;)

  23. Anonymous November 2, 2013 at 3:35 pm #

    These cookies look absolutely amazing, I MUST try them, and SOON! Thanks for sharing=).

  24. Anonymous November 6, 2013 at 6:09 pm #

    OH MY GOOOODNESSS!!!! I made these cookies, and had to make another batch the very next day. These were an absolute hit with my family and myself as well. YUM YUM YUM YUM YUM! Thanks for this wonderful recipe. The only thing I changed was the amount of cinnamon and ginger, because I just love those spices a little too much. I added 1 heaping Tablespoon of both…Mmmm.

  25. Anonymous December 26, 2013 at 12:30 pm #

    it really seems delicious
    but i cant get that crystallized ginger , what can i substitue instead of it , how much??
    thaaanx in advance :))

    • Willow Arlen December 28, 2013 at 4:02 am #

      I can’t think of a good substitution for the candied ginger, but I think the cookies would still turn out okay without it, if you can’t find any. Otherwise, I would suggest ordering some online, because it is fantastic! :)

  26. Anonymous December 31, 2013 at 7:32 pm #

    Is this a mistake, or is there no egg. I have never made a cookie without egg

    • Willow Arlen January 1, 2014 at 2:01 am #

      It is not a mistake, there is no egg. :)

  27. Amy September 21, 2014 at 1:36 pm #

    These are the BEST ginger cookies I have ever made. Thanks for the recipe!

    • Willow Arlen September 22, 2014 at 8:57 am #

      You’re welcome, I’m so glad you like them! They’re a favorite of mine, too. :)

  28. kristen December 13, 2014 at 2:31 pm #

    I never leave reviews but for these, I had to! These have just become my favorite cookie of all time!

    I made these for a few pregnant friends (ginger is supposed to be good for the sickos!) and I seriously had the hardest time bagging them up to give away! ;) They were too gingery for my husband but again, that means more for me!

    I had to put them in the freezer to try and stop myself from eating them all, but they are amazing right out of there too… so the tin of my other Christmas cookies sitting on the counter have turned into the redheaded stepchild and the ginger finally gets her time! ;)

    • Willow Arlen December 13, 2014 at 3:44 pm #

      Haha, thank you so much for taking the time to write this, Kristen! It made my day. They’re one of my all time favorite cookies, too (and that’s funny your husband doesn’t like them — when I was developing the recipe, I’d give one to my husband and he’d say “wow, they’re a little too gingery” and then I’d add more ginger. This is definitely a cookie for the true ginger lover!) :)

  29. Marianne February 1, 2015 at 8:07 pm #

    I absolutely LOVED these. They are very sophisticated and I would serve them with maybe a gourmet ice cream at even the fanciest dinner (anybody have ice cream suggestions? I just think of vanilla.). I made some today for dessert for a casual dinner to go with Thai coconut milk shrimp soup. I would like to make these really bigger, like almost 4 inches. 20 to the recipe made for about 2 1/2″ cookies, although they were nice and plump. How big could I make the doughballs, do you think, before they would not cook well?

    • Willow Arlen February 2, 2015 at 12:49 pm #

      Thanks for the comment, Marianne, I’m glad you liked them! I bet they would go well with all kinds of ice cream… maybe a cinnamon ice cream, or pumpkin? As for making giant cookies, I don’t know how big you could go — I’ve never tried going much bigger than a couple inches. If I were going to make the dough ball much bigger, I might try smooshing them down slightly, just to make sure the cookie bakes through in the middle. Other than that, I imagine they would bake up fine! Hope that helps!

      • Marianne February 11, 2015 at 3:45 am #

        Thanks. I had a friend suggest an Italian ice cream recipe that is really ALL about the cream and just a tiny bit of vanilla. Somehow I don’t want to try to fight all that ginger flavor. I think these would also make awesome ice cream sandwiches. I will play with the size and keep you posted. I agree making the a little flatter might help.

  30. Viswini December 24, 2015 at 7:05 pm #

    I am in love with these cookies. I just made them and already ate three.
    Thank you for giving a wonderful recipe.

    • Willow Arlen December 27, 2015 at 2:34 pm #

      Thanks, Viswini, so glad you like them!

  31. Elaine S May 18, 2016 at 12:43 pm #

    Willow, these cookies were flawless. Thank you. This cookie recipe is going into my recipe index as the the only ginger cookie I will ever use again. Followed recipe precisely, came out beautifully. Just trying to keep my hands off of them now because I definitely don’t need to eat 6 in one sitting. Thank you again!

    • Willow Arlen May 23, 2016 at 12:18 pm #

      Oh, thank you, Elaine! I’m so glad you liked them! Yes, they are so hard to resist once you make them! Sometimes I roll the dough into balls and only bake a few, and pop the rest into the freezer to bake later — much less tempting that way. ;)

  32. Ellie December 2, 2016 at 4:23 am #

    Remarkably similar to a Martha Stewart recipe – look, no egg there either. Interesting, especially given that you went after another blogger nice enough to let you know she used the recipe on her blog for not giving you credit in the correct spot.

    • Willow Arlen December 2, 2016 at 10:30 am #

      Hi Ellie! I just took a peek at the Martha recipe, and you’re right that there are some similarities. Let me tell you how I came up with this recipe: when I developed these cookies, I browsed dozens of recipes (I don’t believe I ever saw the Martha one, though it’s certainly possible) and took little pieces of inspiration from many for my first batch. I then tweaked and fiddled with the recipe (I made it six times before I had them perfect). Had my recipe stayed close enough to any that I looked at, I would have attributed it accordingly, but after many iterations it became it’s own recipe. This is how most recipes are created. I don’t believe I (or Martha) are the first to do an eggless ginger cookie, and I’m sure we won’t be the last! As for the lovely blogger who shared this recipe on her site, she was clearly trying to give proper attribution and I wanted to give her a friendly piece of advice about where that needs to go, so in the future she won’t get hammered by someone who isn’t happy about her using their recipe. I hope that answers your question!

  33. Iva December 16, 2016 at 6:00 pm #

    Hey, these were on my list for this Christmas so I just made them and they taste as phenomenal as I expected them to taste :) However, it seems that I messed up sth because they melted so much while baking that they don’t look even as close as yours. I really followed the recipe and have no idea where and why it went wrong. Do you have any ideas and could you help please, cos I love them but would be really happy if I could make them look like pictured :) thank you
    p.s.Just remembered, I subbed the flour with spelt flour (in same quantity) and I rolled chilled balls in xylit cos I didn’t have regular sugar

    • Willow Arlen December 17, 2016 at 10:43 am #

      Thanks Iva, I’m glad you liked them! It’s hard to say what’s causing them to spread so much in the oven. It’s certainly possible that using a different flour and a sugar substitute are the culprit, but it could also be the particular type of baking sheet you’re using, or your oven, or how cold the dough was when it went into the oven. There are just too many variables to try to troubleshoot. That said, I definitely recommend making them following the recipe (using regular flour and sugar) and see if that makes a difference.

      Happy holidays!

      • Iva December 17, 2016 at 6:02 pm #

        Thank you for your fast reply Willow! I’ll definitely make them again and see what happens.:) Merry Christmas and best wishes to you!

      • Nanette January 8, 2023 at 8:39 pm #

        Hi, I had the exact same experience! Taste great but don’t resemble a cookie at all. Pancakes, yes! Followed the recipe precisely. Measured flour with a spoon. Oven is in good working order. I’m a cookie maker and I was surprised there was no egg. Wondering if that would have made a difference? Sadly, won’t try again because I don’t know what I’d change. They also came out super big after rolling 20 into balls.

  34. Joyce Rowley December 23, 2016 at 8:29 pm #

    I love these cookies. I’ve made them many times . I only change one thing I grate orange rind and add it to the sugar I roll them in. They are wonderful.

    • Willow Arlen December 23, 2016 at 9:24 pm #

      Thanks, Joyce! The orange zest is a fabulous idea, I’ll have to try that.

  35. Erika December 15, 2019 at 3:18 am #

    These have long been my favorite cookie! I always add freshly ground black pepper and now that my whole family is gluten free, I made them with a gf flour blend (Namaste Foods Perfect Flour from Costco), and they came out just as perfect. I did flatten the balls some by pressing in sugar before putting on the baking sheet and baked at 350 for 10 minutes (all typical for gf baking).

    I’ve used whole wheat flour and coconut oil in the past, too. These can be a great, soothing edible for medical cannabis patients; the spices compliment and hide the flavor nicely, I’ve found.

  36. Katrina December 15, 2019 at 6:42 pm #

    I’ve made these cookies every Christmas for the past 5 years. My all-time favourite cookie recipe, hands down.

  37. Shauna December 22, 2019 at 9:55 pm #


  38. Shauna December 22, 2019 at 9:57 pm #

    By far the best cookie I have ever made! Thank you for this incredible recipe!

  39. Ari December 24, 2019 at 11:57 am #

    What a great ginger cookie! I made recipe to the t but I did press them down a bit right before baking once they came out of the fridge. They spread out nicely and are soft and chewy. I also rolled them in turbinado sugar for a grainier texture which worked nicely. They are full on ginger and a bit hit at my office and husband’s birthday party!

  40. Raquel January 3, 2020 at 12:58 am #

    I added some cardamom and lots of candied ginger. My husband says he’d eat this over a chocolate chip cookie any day.. oohh aaahh non stop. Thank you very much for sharing.

  41. Georgia Atkinson January 7, 2020 at 9:58 pm #

    My mixture was so dry I added an egg. They turned out so Delish. Me not trusting the recipe…

  42. sumika January 18, 2020 at 3:21 pm #

    Just made these. amazing! I made it with my home made stem ginger in stead of candied ones because thats just what I had on hand. also added a pinch of black pepper for kick. I dipped half with white chocolate. thanks for a great recipe!

  43. Diane Petkoff January 20, 2020 at 2:12 pm #

    These are my comfort “go to” cookies! They are so rich in molasses and ginger flavor…it’s hard to eat only a few. Thank you so much for sharing this recipe. It has now become our family favorite.

  44. Seph November 23, 2020 at 8:25 pm #

    Has anyone tried these with straight blackstrap molasses rather than fancy/cooking molasses? How’d they turn out?

  45. Molly February 16, 2021 at 12:41 am #

    I saved this recipe years ago and finally made it. So glad and I and sad for all the years I’ve missed not enjoying these! Mine however were very flat. I skipped the second chill of the sugared balls. Would that have made a huge difference? They were still wonderfully soft but not as fluffy as the picture portrays. I’d love feedback to make these even better!

  46. Debbi October 3, 2021 at 12:56 pm #

    Hi, I have been making these with cassava flour and they are wonderful. Works well for those of us that choose gluten free when we can. Thanks for the recipe!!

  47. Ashley December 19, 2021 at 12:53 pm #

    I’ve been making these for probably 5 years and I just have to tell you these are our favorite cookies ever. The whole family requests them and can’t wait for the holidays for me to make them. Thank you for adding to our holiday tradition!

  48. Desiree Haubner December 22, 2021 at 6:56 pm #

    An the dough b3 frozen?

  49. Maeghan June 20, 2022 at 12:58 am #

    These tasted really good and stayed chewy, but they came out extremely flat! I left the dough in the fridge for around 24 hours. What can I do so they don’t go so flat?


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