Chewy Triple Ginger Cookies

The only ginger cookie recipe I ever make, and the only one I’ll ever need.

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Season: Fall, Winter
Dosha: Pitta, Vata

This is the only ginger cookie recipe I ever make, and the only one I’ll ever need. The trifecta of fresh ginger, ground ginger and chunks of candied ginger is what does it for me, resulting in a supremely ginger, soft, sugar-sanded little cookie that’s perfect for pockets, or special gatherings all fall/winter long.

This cookie recipe was originally published in 2016 and has been beloved since, and it’s even grown in popularity in my house since I finished my Ayurvedic education and learned all of the super powers of ginger. Ginger not only keeps the body energetically warm from the inside out, but keeps digestion high, boosts immunity, keeps circulation clear and clean, and even has the power to single-handedly remove toxins and waste from the body. Now THAT is what I want in my cookie.

Recipe Notes

  • Gluten-free: if you wish, you can use a cup-for-cup gluten free flour in this recipe instead of glutenous spelt flour.
  • Vegan: I don’t recommend using vegan butter or omitting the egg in this recipe.
  • Storage: Store cookies in an airtight container on the countertop for up to one week, if they last that long!

Flavor Notes

Flavors are FUN, yes, but they also are the mechanisms by which our bodies nourish themselves. Flavors basically tell our bodies what the food is giving us – on a nutritional and energetic level. Our bodies then prepare enzymes to break those components down, assimilate them, and turn them into fuel for our vibrant lives. We can’t eat just one flavor and get all of the things we need, so learning to track the flavors in our foods helps us to be sure that we’re really getting all of the things we need in our meals. This particular recipe has four of six flavors. The more flavors we can enjoy in any meal or food, the happier and more balanced our bodies will be. If you’re wanting to learn more about how the flavors we eat fuel our bodies – energetically and nutritively, check out this little blog post.

  • SWEET: flour, butter, sugar, molasses
  • SALTY: sea salt
  • SOUR: lemon zest
  • PUNGENT: ginger, five-spice powder

Chewy Triple Ginger Cookies

The only ginger cookie recipe I ever make, and the only one I'll ever need.

makes 30 small cookies


Active Time: 30 minutes


Serves: cookies


  • 2 cups spelt flour
  • 2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp Chinese five-spice
  • 2 tsp ground ginger
  • 1/2 tsp fine sea salt
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup unsulphured molasses
  • 1/2 cup evaporated cane juice
  • 1/3 cup brown sugar (packed)
  • 2 Tbsp fresh ginger (peeled and grated)
  • 1 large egg (beaten)
  • 3/4 cup crystalized ginger (finely minced)
  • zest of two lemons (OPTIONAL)
  • 1/2 cup turbinado sugar (for finishing)


  • 1Get ready to bake!

    Preheat the oven to 350F degree – racks in the top and bottom 1/3 of the oven. Line a couple baking sheets with unbleached parchment paper or a Silpat mat, place the large-grain sugar in a small bowl, and set aside.
  • 2Combine the dry ingredients

    In a large bowl whisk together the flour, baking soda, star anise, ground ginger, and salt.
  • 3Make the cookie dough

    Heat the butter in a skillet until it is just barely melted. Stir in the molasses, natural cane sugar, brown sugar and fresh ginger. The mixture should be warm, but not hot at this point, if it is hot to touch let it cool a bit. Whisk in the egg. Now pour this over the flour mixture, add the crystallized ginger (make sure it isn’t too clumpy), and lemon zest. Stir until just combined.
  • 4Scoop and bake your cookies!

    Place your turbinado sugar in a broad, shallow bowl.

    Then, using a heaping tablespoon or small scoop, scoop the dough out and form it into a ball with your hands. Toss the cookie dough balls into the bowl of sugar and roll to coat, then place them evenly spaced on the prepared baking sheets, roughly two inches apart as these cookies will spread!

    Bake for 7-10 minutes or until cookies puff up, darken a bit, get fragrant and crack.

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