These irresistible chewy, soft ginger white chocolate cookies will become your family’s new favourite holiday cookie – I guarantee it!
This recipe has been our family’s number one favourite (and most requested) holiday treat for many, many years, and have also become our extended families’ and friends’ favourite too. Once you taste one, you’ll know why. They are the perfect combination of sweet and spicy, and literally melt in your mouth.
They are called triple ginger cookies because there are literally 3 types of ginger inside – fresh grated ginger, dried ginger and candied ginger (my fave). That’s a lot of ginger! Ginger has many health benefits ranging from easing stomach upset and acid reflux, to treating bronchitis and menstrual cramps. But let’s face it, you the only benefit you will likely be thinking about when you eat one of these is how amazing it tastes.
Why you shouldn’t try to “healthify” this recipe
Sure, you could sub in whole wheat flour for half of the flour, but honestly, I wouldn’t. There’s no reason to “healthify” holiday recipes in my mind because it takes away from the texture, flavour and – to be honest – the “value” of the holiday treat. What I mean my “value” is the entire experience that it brings – they flavours, textures, mouthfeel—all of the reasons why this cookie is so amazingly delicious and just simply feels like a big holiday hug. If you start messing with the ingredients, it will taste and feel like a not-as-delicious fake. Just keep it as is!
If you are a fan of ginger, you will absolutely LOVE this recipe. I would double the recipe, because they will disappear in no time over the holidays. They make for a great hostess gift too! Feel free to use milk or dark chocolate instead of white chocolate too – or take the chocolate out completely if it’s not your thing!
Tips for baking these triple ginger cookies
Make sure that you roll these cookies instead of drop them – they’ll turn out much prettier! And don’t add more than 12 to one cookie sheet because they’ll likely bake into each other. I would definitely make sure that the butter and egg are at room temperature before beating them and don’t overmix the dried and wet ingredients together – just fold in until JUST mixed. When you’re baking, make sure to check on them at the 12 minute mark (they may be done early- it really depends on the oven). They should be soft on the inside, but baked on the outside. You want them to be a bit underbaked.
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These are ridiculously good! I can’t wait for my mom to try them. She is a huge fan of candied ginger.
Lisa Baxter says
This is phenomenal! Soooo delicious!
I tweaked it a touch even though it’s perfectly wonderful as is. I added 1/4 cup unsweetened baking cocoa, 1/2 tsp. Allspice and 1/4 tsp coffee powder. It doesn’t taste chocolatey, just enhances the flavor of the gingerbread/molasses. Thanks!
Sarah Remmer says
Oh I love those tweaks! Thanks so much and happy holidays!