This recipe is courtesy of a family friend and it is fabulous! If you’re a fan of Trader Joe’s Triple Ginger Snaps, give these a go. They’re much softer than TJ’s cookies but they’ve got that wonderful deep flavor with the chunks of candied ginger.

Sandy’s Triple Ginger Cookies

Course Snack
Servings 30 cookies


  • 3/4 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup blackstrap molasses
  • 1 tbsp fresh ginger grated
  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cloves
  • 1/2 tsp ground dried ginger
  • 1/2 tsp cinnamon
  • 1 cup candied ginger chopped


  • Mix together the flour, baking soda, salt, and spices. Set aside.
  • Cream together shortening, sugar, egg, molasses, and fresh ginger. Add dry mix and stir until combined. Stir in chopped candied ginger. Cover dough and refrigerate at least two hours, preferably overnight. 
  • Preheat oven to 370 degrees F. 
  • Form dough in approximately 2 tablespoon balls and roll in sugar. Place on cookie sheets lined with parchment or silpats. Bake approximately 10 minutes. Leave on baking sheets for 2-5 minutes before transferring cookies to a cooling rack. 


I like to use turbinado or demarara sugar to roll the dough in. I like the texture of the coarser sugars for that use. Also, if the candied ginger is moist or sticky, you can toss it in some granulated sugar to keep it from clumping together.
Recipe from Sandy Castello.