top of page

Triple Ginger Gingersnaps

Ginger, ginger, ginger. These Triple Ginger Gingersnaps are full of candied ginger, ground ginger, and ginger olive oil. Each bite coats your mouth with a layer of ginger cinnamon sugar as you eat these perfectly spiced and chewy cookies. They're the perfect addition to holiday cookie boxes!

Consider these tips while making the cookies:

Spooning and leveling flour - the key to any fluffy and tender baked good is accurately measuring your flour. Accidentally compacting your measuring cup with flour can ruin almost any baked good, so I recommend spooning the flour into your measuring cup until it is full. Then with the flat side of a butter knife, swipe the excess, overflowing flour off. This method is called spooning and leveling your flour. Alternatively, you can use a kitchen food scale to get the most accurate results.

Room temperature ingredients - ensuring that all of your ingredients are at room temperature or the same temperature allows for them to mix together well and as smoothly as possible.

TOTAL TIME: 45 minutes (plus chilling)

YIELD: about 14 cookies


1 ¾ cups all purpose flour (210 grams)

1 tablespoon cornstarch (8 grams)

6 tablespoons Ginger Extra Virgin Olive Oil (90 grams) -- I like Villa Manodori Essenziale

¼ cup granulated sugar (50 grams)

½ cup brown sugar (100 grams)

¼ cup molasses (60 grams)

1 teaspoon baking soda

3 tablespoons milk (45 grams)

1 teaspoon cinnamon

1 teaspoon ground ginger

2 tablespoons finely chopped, candied ginger

½ teaspoon salt

1 teaspoon vanilla extract

Sugar coating mixture:

½ cup granulated sugar

½ teaspoon cinnamon

½ teaspoon ground ginger


  1. In a bowl, mix together the Ginger Extra Virgin Olive Oil, granulated sugar, brown sugar, molasses, milk, and vanilla extract. Whisk until everything is well combined.

  2. In a separate bowl, mix together the flour, cornstarch, baking soda, cinnamon, ground ginger, and salt.

  3. Pour the wet ingredients into the dry ingredients and mix by hand or with an electric mixer until almost combined. Then, gently fold in the candied ginger pieces.

  4. Chill the dough for at least 1 hour in the fridge to allow the flour to absorb the wet ingredients.

  5. While the dough chills, mix together the sugar coating mixture ingredients and set aside.

  6. Then, preheat the oven to 350° and line your baking sheets with parchment paper.

  7. Using a 2 tablespoon cookie scoop or your hands, make 1 inch large dough balls and roll them in the sugar coating mixture.

  8. After rolling the cookies in the sugar mixture, place them on the baking sheet. Make sure the cookies have enough room to spread.

  9. Bake for 12-15 minutes. Let the cookies cool completely before enjoying.


made this? DM us a picture or tag us @agktchn!


bottom of page