Chewy Triple Ginger Cookies: A Wholesome Whole Wheat Recipe for Ginger Lovers
In challenging times, the simple act of baking can offer profound comfort and a sense of normalcy. While my heart goes out to those facing unimaginable difficulties, I find solace and stability in the routines of everyday life, especially in the kitchen. Sharing delicious food with loved ones is a grounding experience, and today, I’m delighted to bring you a recipe that embodies warmth, spice, and pure joy: these incredible 100% Whole Wheat Chewy Triple Ginger Cookies.
These cookies are not just a treat; they’re an experience, a delightful escape into the vibrant world of ginger. As soon as I discovered the original recipe for Triple Ginger Crinkles from Will Cook for Friends, I knew it was a must-try. I’ve adapted it slightly, primarily by incorporating wholesome whole wheat flour and making a minor adjustment to the amount of crystallized ginger. My initial thought was to reduce the crystallized ginger slightly to ensure it wasn’t overwhelmingly spicy, but upon reflection, these cookies are truly for ginger enthusiasts, so you might find them perfectly balanced with the full amount. Ultimately, the choice is yours, but be warned: these are intensely ginger-flavored, and that’s precisely their charm!
The Magic of Triple Ginger: A Symphony of Spice
What makes these chewy ginger cookies truly stand out is their “triple ginger” identity. This recipe leverages three distinct forms of ginger, each contributing its unique profile to create a complex and deeply satisfying flavor:
- Ground Ginger: This is the backbone of most ginger cookie recipes, providing a warm, earthy, and pungent base note that permeates every bite. It’s what gives gingerbread its classic aroma.
- Fresh Grated Ginger: Adding fresh ginger introduces a bright, zesty, and slightly peppery kick that awakens the palate. It delivers a more immediate and fiery ginger taste, elevating the cookie’s vibrancy.
- Crystallized Ginger: These chewy, candied bits are the jewels of the cookie. They offer bursts of concentrated, sweet-spicy flavor and a wonderful textural contrast. When you bite into a piece, you get an intense ginger hit that lingers delightfully.
This combination ensures a multi-layered ginger experience, from the subtle warmth to the invigorating spice, making these the ultimate treat for anyone who genuinely loves ginger.
Embracing Whole Grains: A Healthier Twist on Classic Cookies
One of my favorite adaptations for this recipe, and indeed for many of my baking endeavors, is the switch to 100% whole wheat flour. My culinary journey has increasingly focused on incorporating whole grains, not just for their nutritional benefits but also for the depth of flavor and satisfying texture they can impart. These cookies are a perfect example of how whole wheat flour can shine, contributing a delightful chewiness and a subtle nutty undertone that complements the robust ginger notes beautifully.
Why Bake with Whole Wheat Flour?
Choosing whole wheat flour isn’t just about reducing refined ingredients; it’s about embracing a richer, more nutritious alternative. Whole wheat flour retains the bran and germ of the wheat kernel, which are packed with fiber, vitamins, and minerals. This translates to:
- Enhanced Fiber Content: Great for digestive health and promoting satiety.
- Increased Nutrients: A broader spectrum of essential vitamins and minerals compared to all-purpose flour.
- Richer Flavor: A subtle, earthy, and nutty flavor that can add complexity to baked goods, especially with spices like ginger.
- Satisfying Texture: Often results in a denser, chewier texture, which is fantastic for cookies like these ginger crinkles.
Tips for Converting Cookie Recipes to Whole Grain Flours
Over the years, I’ve learned a lot about successfully substituting whole grains in baking. It’s not always a straightforward 1:1 replacement, but with a few tips, you can achieve fantastic results:
- Start Gradually: If you’re new to whole wheat baking, try substituting half of the all-purpose flour with whole wheat flour first. This allows you to adjust to the new texture and flavor.
- Mind the Moisture: Whole wheat flour absorbs more liquid than white flour. You might need to add a tablespoon or two of extra liquid (water, milk, or in this recipe, molasses) to achieve the right dough consistency. Conversely, sometimes a recipe adapted with whole wheat flour might need slightly less, as I found with the original crystallized ginger amount in this cookie.
- Use the Right Type of Whole Wheat Flour:
- White Whole Wheat Flour: This is a great choice for cookies. It’s made from a lighter-colored wheat variety, so it has a milder flavor and lighter color than traditional whole wheat flour, making it more palatable for those accustomed to white flour, while still retaining all the whole grain benefits.
- Whole Wheat Pastry Flour: Even finer milled and lower in protein than regular whole wheat flour, it’s excellent for delicate baked goods like cookies and muffins, resulting in a tender crumb.
- Let the Dough Rest: Allowing the dough to rest in the refrigerator for an hour or two (or even overnight) gives the whole wheat flour time to fully hydrate. This can improve the texture and prevent your cookies from being too dense or crumbly.
- Adjust Expectations: Whole wheat cookies will often have a slightly different texture and color than their white flour counterparts. Embrace these differences; they are part of the charm! They might be chewier, denser, and have a beautiful golden-brown hue.
My hope is that these tips empower you to experiment with whole grains in your own baking. And if you have any fantastic whole grain substitution tips for cookies, I’d absolutely love to hear them! Sharing our collective wisdom makes us all better bakers.
Baking for the Season: A Holiday Favorite
These triple ginger cookies are particularly wonderful during the cooler months and holiday season. Their warm, spicy aroma fills the kitchen, instantly creating a cozy and inviting atmosphere. They’re perfect for:
- Holiday Cookie Platters: Their festive look and vibrant flavor make them a standout addition.
- Gift Giving: Package them beautifully for a homemade present that will surely be appreciated by friends, family, and neighbors.
- Alongside Hot Beverages: Pair them with a cup of tea, coffee, or hot cocoa for a comforting treat on a chilly evening.
- A Mid-Afternoon Pick-Me-Up: Their invigorating ginger kick is surprisingly energizing.
And then at the end of the week, I’ll be sharing a roundup of all the delicious cookies I’ve posted this week, along with some other favorites that are simply perfect for this season. For now, dive into the delight of these wonderfully spicy and chewy cookies!
100% Whole Wheat Chewy Triple Ginger Cookies
Ingredients
- 1 1/2 C white whole wheat flour or whole wheat pastry flour
- 1 1/2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/8 tsp cloves
- 1/8 tsp sea salt
- 1/2 C crystallized ginger chopped finely
- 6 tbsp butter
- 1/2 C dark brown sugar or palm sugar/sucanat
- 1/2 C molasses
- 2 tsp fresh ginger grated
- up to 1/2 C coarse raw sugar for rolling
Instructions
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Mix the flour with the baking soda, ginger, cinnamon, nutmeg, allspice, cloves and salt. Mix. Finely chop the crystallized ginger and add to the flour mixture. Mix and break up any clumps of ginger.
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In a separate bowl, cream the butter and sugar together. Add the molasses and fresh ginger and mix well.
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Add the dry ingredients to the butter, sugar and molasses mixture and mix well. Cover the dough and refrigerate 1-2 hours.
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Preheat the oven to 350 degrees. Line 2 baking sheets with parchment or silicone baking mat.
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Divide the dough into 20 equal pieces, roll into round balls and roll in coarse sugar. Place on a 2 parchment lined baking sheets 1.5″ apart and return to the fridge until ready to bake.
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Place the prepared and chilled dough in the oven and bake for 10-12 minutes or just until the surface cracks even if the cookies are still puffy and look under baked. Remove from the oven and let cool completely (or at least 10 minutes) on the baking sheet before placing them on a cooling rack. Cool completely and let the cookies rest before transferring them to an airtight container.
Notes
Recipe adapted from Will Cook For Friends
Share the Spice: Join Our Cookie Celebration
These chewy triple ginger cookies are more than just a recipe; they’re an invitation to bake, share, and enjoy. Their warm, spicy notes and satisfying texture are sure to become a beloved staple in your home. They truly are the ultimate ginger cookie for those who appreciate a bold, flavorful treat.
I’m thrilled to be submitting these delightful cookies to the 2nd annual EatInEatOut Christmas in July Cookie Contest! Wish them luck, and more importantly, try baking them yourself to experience their irresistible charm. Happy baking, and may your kitchen always be filled with warmth and wonderful aromas!