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Triple Ginger Cookies

45 Minutes
19 People
A tray full of cookies


4 oz unsalted butter

8 oz low-fat cream cheese

1 pound brown sugar

2 Tbsp egg yolks

6 Tbsp molasses

12 oz all-purpose flour

7.25 oz whole wheat flour

3/4 tsp ginger powder

2.25 tsp baking soda

1/2 tsp salt

1.5 oz fresh ginger

6 oz crystalized ginger

The "Triple" in the name comes from the three types of ginger in the recipe: Fresh, powdered, and crystallized. The addition of crystallized ginger adds a sweetness to this recipe. Crystallized ginger is created by soaking in sugar water, where it softens, then the pieces are coated in sugar and dried.


  1. In a stand mixer, cream together butter, cream cheese, and brown sugar.
  2. Add egg yolks and molasses and mix briefly until combined. Don't overmix.
  3. In a separate bowl, sift together dry ingredients (flours, ground ginger, baking soda, and salt).
  4. Add dry ingredients to the mixer and mix on low speed until combined (about 10 seconds).
  5. Peel fresh ginger, then using a box grater, shred ginger. Place shredded ginger with crystalized ginger in a food processor and pulse until the crystalized ginger has broken down into small pieces.
  6. Add gingers to the stand mixer and mix briefly.
  7. Scoop 3/4 oz cookies onto a parchment-lined baking sheet. Lightly flatten with your fingers (carefully). Bake in a 325⁰ F oven for seven minutes.
  8. Rotate the baking sheet and bake for an additional 3 minutes. Allow to cool before serving.


Calories 160
Protein 2 g
Sodium 140 mg
Carbohydrates 29 g
Fat 3 g
Fiber 1 g
Servings 19 (2 each)