Triple Ginger Cookies {recipe} and Crazy About Cookies, Food Trucks, and On a Stick Cookbooks Winner!

Triple Ginger Cookies

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We have a thing for ginger, so when it happens that we are flipping through a cookbook and we come across a recipe that involves noticeable amounts of ginger, anything from a Ginger Scallion Steamed Fish to Pineapple Ice Cream and Ginger Beer Floats, we have to try it.

Even if it’s vegan!

Hey hey now, nothing against vegan, of course. We actually do eat veganly about 40% of the time here in the TasteSpotting Test Kitchen. However, we have usually been very shy about vegan baked goods, for we were never sure how cakes and cookies would turn out with butter and eggs.
Triple Ginger Cookies - dough balls on cookie sheet
Turns out something like Triple Ginger Cookies from the Crazy About Cookies cookbook turn out pretty darn well!

The key to these cookies is the combination of half a mashed banana (that you would never detect) that keeps the texture sweet and soft, and three different forms of ginger that make the cookies extremely gingery. The texture, color (dark from molasses) and the flavor are more like a spicy gingerbread than anything else. We love them.

If you’re going to make these, note that the dough has to go into the fridge to chill for a couple of hours, so build that into your planning.
Triple Ginger Cookies - baked, on sheet

Ginger Cookies {vegan recipe}

from the Vintage Cakes cookbook by Julie Richardon

Makes 24 cookies


2¼ cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
½ teaspoon salt
1 cup dark brown sugar
2/3 cup vegetable oil
¼ cup molasses
½ banana, mashed
1½ tablespoons grated fresh ginger
½ cup diced crystallized ginger


Combine flour, ground ginger, baking soda, and salt in medium bowl. Set aside.

Beat brown sugar, vegetable oil, molasses and banana in medium bowl until blended.

Stir in the flour mixture until well blended.

Add the fresh and crystallized ginger. Refrigerate dough for at least 2 hours.

Preheat oven to 300°F. Grease 2 cookie sheets with oil. (** TasteSpotting Test Kitchen note: we just used parchment paper.)

Shape the dough into 1-inch balls. Place the balls on the cookie sheets about 2 inches apart. Bake for 8 -10 minutes, until browned. (** TasteSpotting Test Kitchen note: we baked out for 12 minutes!)

Let cool on the pans for about 5 minutes. Transfer to a rack to cool completely.

Variations on Ginger Cookies

Orange Ginger Cookies: Reduce fresh ginger by half to 1½ teaspoons and add 1½ teaspoons grated orange zest. Reduce the crystallized ginger by half to ¼ cup and add ¼ cup candied citrus peel (add after the wet and dry ingredients have been mixed.)

Ginger Chocolate Chip Cookies: Delete the crystallized ginger and add ¾ cup chocolate chips to the cookie dough after the wet and dry ingredients have been mixed. (** TasteSpotting Test Kitchen Note: Depending on the type of chocolate chips, this may or may not be a vegan variation.)

by Sarah J. Gim on October 22, 2012 · 5 comments

{ 5 comments… read them below or add one }

Valerie October 22, 2012 at 9:01 pm

These ginger cookies look/sound wonderful! (The dough must be irresistible!) Luckily, having made a gazillion batches of cookies, I’m used to the agonizingly-necessary refrigeration time. :D


Averie @ Averie Cooks October 23, 2012 at 12:15 am

I have this cookbook – I just got it last week! I missed this recipe and I love ginger cookies – will be trying this one out! Thanks for LMK about a recipe I have but didn’t know I had :)


Heather December 19, 2012 at 2:26 pm

Could I use this recipe for gingerbread men (actually ninja bread men thanks to my new fun cookie cutters!) ?


Sarah J. Gim December 28, 2012 at 1:33 pm

hi heather – i am not sure it would work as a cutout cookie, but i can t really say because i’ve never tried it. it might… as the dough didn’t “spread” as much when i baked them as drops…

Heather December 30, 2012 at 6:02 pm

These worked well with my cookie cutters, a little poofy, but ok. I chilled the dough, cut them out and put the sheet pan in the freezer for 10 minutes, slipped the parchment on a room temp sheet pan and then baked about 10 minutes. I later added icing belts and masks. HIYA!


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