Name: 3-Ingredient Triple Ginger Snaps: Irresistible Holiday Magic
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 1/4 tsp salt; 1 tbsp ground ginger; 1 tbsp fresh grated ginger; 2 tbsp crystallized ginger (chopped); 3/4 cup unsalted butter (softened); 1 cup brown sugar; 1 egg; 1/4 cup molasses

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Oh, you’re in for a treat! These triple ginger snaps aren’t just cookies—they’re little bites of happiness with a serious ginger punch. I’m talking ground ginger for warmth, fresh ginger for that bright zing, and chewy crystallized ginger pieces that surprise you in every other bite. The first time I made these, my kitchen smelled like a holiday market—all spicy and sweet and downright magical.

My grandma always said good cookies should snap when you break them, and these deliver. That perfect crispness comes from just the right mix of molasses and brown sugar. I tweaked her old recipe for years before landing on this version that makes everyone at our cookie swaps ask for seconds. One bite and you’ll understand why I call them “triple trouble”—they disappear fast!

Funny story: Last Christmas, I caught my nephew sneaking them by the handful when he thought no one was looking. When I asked why he didn’t just ask for more, he said, “Because stolen cookies taste better!” Can’t argue with that logic—but fair warning, you might need to hide a batch for yourself.

Table of Contents

Why You’ll Love These Triple Ginger Snaps

Trust me, these aren’t your average ginger cookies—they’re next-level good. Here’s why:

Bold ginger flavor that actually lives up to its name (three types means triple the punch!)
Perfect crispy texture with that satisfying snap Grandma would approve of
Easy to make—no fancy techniques, just good old-fashioned cookie baking
Holiday magic in every bite (they make your whole house smell like Christmas)
Steals the show at cookie swaps—I’ve seen grown adults hide them in their coat pockets!

Seriously, once you try these, you’ll never go back to plain gingerbread again.

Ingredients for Triple Ginger Snaps

This is where the magic starts! Here’s what you’ll need to make these showstopping cookies:

Dry ingredients: 2 cups all-purpose flour, 1 tsp baking soda, 1/4 tsp salt, 1 tbsp ground ginger
The ginger trio: 1 tbsp fresh grated ginger (peel it first!), 2 tbsp crystallized ginger (chopped into tiny pieces)
Wet ingredients: 3/4 cup unsalted butter (softened but not melted!), 1 cup packed brown sugar, 1 large egg, 1/4 cup molasses (not blackstrap!)

See how I’ve grouped them? It’ll make the mixing process so much easier. Now grab that butter – it needs to sit out for about 30 minutes to get perfectly soft.

Ingredient Notes & Substitutions

Let’s talk about those special ingredients! The ground ginger gives warmth, fresh ginger adds zing, and crystallized ginger gives you those delightful chewy surprises. Don’t skip any of them – that’s what makes these “triple” ginger snaps!

If you must substitute: coconut sugar works for brown sugar (though cookies will be darker), and gluten-free flour blends work fine (I like 1:1 mixes). But please don’t skip the molasses – it’s essential for that deep flavor and crisp texture. Pro tip: if your crystallized ginger is too sticky to chop, dust your knife with a little flour first!

Equipment You’ll Need for Triple Ginger Snaps

You don’t need fancy gadgets to make these ginger snaps shine, but here’s what I always grab from my kitchen:

A couple of mixing bowls (one for dry, one for wet ingredients—trust me, it matters)
Baking sheets lined with parchment paper (no sticking and easy cleanup!)
A sturdy wooden spoon or hand mixer (my grandma swore by elbow grease)
Cookie scoop or spoon for portioning (I use a 1-tablespoon size for perfect bites)

Nice-to-haves: a stand mixer if you’re feeling lazy (I won’t judge), and a microplane for grating that fresh ginger super fine. That’s it—now let’s get baking!

How to Make Triple Ginger Snaps

Alright, let’s get these spicy little wonders baking! Follow these steps and you’ll have perfect ginger snaps in no time. I’ve made this recipe so many times I could do it in my sleep – but don’t worry, I’ll walk you through every step.

Step 1: Prep Dry Ingredients

First things first – grab your whisk and combine that flour, baking soda, salt and ground ginger in a bowl. Really whisk it well – no lazy stirring! You want every speck of flour to get acquainted with those spices. Lumpy flour means lumpy cookies, and we won’t stand for that.

Step 2: Cream Wet Ingredients

Now for the fun part! In your other bowl, beat that softened butter and brown sugar until it’s light and fluffy – about 2 minutes with a mixer. Pro tip: if your butter’s too hard, microwave it for 5 seconds, not 10! Then beat in the egg and molasses until everything’s beautifully combined. The batter should look like liquid caramel at this point.

Step 3: Combine & Add Ginger

Here’s where you bring it all together. Gradually add your dry ingredients to the wet, mixing just until combined – overmixing makes tough cookies! Then fold in that fresh grated ginger and those glorious crystallized ginger pieces. The dough will be thick and sticky, just like we want it.

Step 4: Bake to Perfection

Scoop tablespoon-sized balls onto your prepared baking sheets – they’ll spread a bit, so give them space. Bake at 350°F (175°C) for 10-12 minutes. You’ll know they’re done when the edges look set but the centers still seem a bit soft. Let them cool on the pan for 2 minutes before transferring to a rack – they’ll firm up as they cool into that perfect snap. Resist eating them immediately (I never do) – the flavor gets even better as they cool!

Tips for Perfect Triple Ginger Snaps

Want bakery-worthy ginger snaps every time? Here are my tried-and-true secrets:

Chill the dough for 30 minutes if you want thicker cookies – it prevents spreading too much. For extra crunch, roll the dough balls in granulated sugar before baking (the sparkly crust is gorgeous!). Always use fresh baking soda – old stuff makes flat cookies. And here’s my golden rule: store them in an airtight container with a slice of bread to keep them crisp for days (the bread absorbs moisture like magic!).

One more thing – don’t overbake! They’ll firm up as they cool. Pull them when the edges look set but centers still seem soft. Trust me, they’ll develop that perfect snap as they sit.

Serving & Storing Triple Ginger Snaps

These ginger snaps taste amazing fresh from the oven, but here’s a secret—they’re even better the next day! I love serving them with a hot cup of coffee or chai tea—the spices in both make the ginger flavor really pop. For a special treat, sandwich two cookies with vanilla ice cream for the world’s easiest (and tastiest) ice cream sandwich.

Store leftovers in an airtight container at room temperature—they’ll stay crisp for up to a week. To freeze, either wrap baked cookies in layers with parchment paper (they thaw perfectly in minutes) or freeze dough balls to bake fresh whenever the craving strikes. Just add 1-2 minutes to the baking time if cooking from frozen. My freezer always has a stash—you never know when ginger snap emergency might strike!

Triple Ginger Snaps Nutritional Info

Just so you know – these numbers are estimates (your cookies might vary slightly based on size and exact ingredients). But for those keeping track, each delicious ginger snap contains about:

90 calories – perfect for sneaking an extra one (or two)
12g carbs – mostly from that glorious molasses and brown sugar
4g fat – thank you, butter, for making these so irresistible

Remember, these are cookies meant to be enjoyed – not counted! But it’s nice to know they’re not going totally overboard, right?

FAQs About Triple Ginger Snaps

Can I use only ground ginger?
Oh please don’t – you’ll miss all the fun! The fresh ginger gives that bright zing, and the crystallized bits add chewy surprises. Together, they create layers of flavor that plain ground ginger just can’t match. My aunt tried skipping them once and ended up with what we now call “Sad Ginger Cookies” in our family.

Why are my cookies flat as pancakes?
Been there! Usually means your butter was too soft or you overmixed the dough. The butter should be cool enough to leave a slight fingerprint when pressed – if it’s greasy or melted, pop it in the fridge for 5 minutes. And remember, mix just until combined – those last few flour streaks will disappear as you fold in the ginger.

Can I freeze the dough?
Absolutely! I always stash some in the freezer – portion the dough into balls first, freeze on a tray, then transfer to a bag. They’ll keep for 3 months, and you can bake them straight from frozen (just add 1-2 extra minutes). Perfect for when unexpected guests show up or, let’s be honest, when you need just one warm cookie at midnight.