Small Batch Triple Ginger Cookies

These Triple Ginger Cookies are crispy, chewy, and absolutely irresistible! Go ahead and indulge, the recipe makes just six cookies – so no leftovers.

Cookies in a wooden bowl with fresh and candied ginger.

Raise your hand if you love ginger cookies!!

Crispy, chewy, fat, or thin – I LOVE a good ginger cookie. But making a homemade batch usually means dozens of leftover cookies for our 2-person household.

So I was beyond thrilled when a reader (Hi, Cheryl!) requested a small batch version and immediately got to work adapting my favorite Joy of Cooking recipe into a little batch of 6 warm and spicy Triple Ginger Cookies.

While the texture is one of my favorite things about these cookies (it’s the perfect balance of crispy and chewy) the real SUPERSTAR here is all of the ginger. Not one, not two, but three types: ground, fresh, and crystallized (or candied).

3 types of ginger (fresh, powdered and candies) on a cutting board with a knife.

Each cookie is loaded with so much great ginger flavor it will stay with you long after the last bite!

~ Keep scrolling for toaster oven cookie tips after the recipe ~

Triple ginger cookies stacked in a wooden bowl with a bite taken out of one.

Small Batch Triple Ginger Cookies

Yield: 6 Cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Make just 6 crispy, chewy, absolutely irresistible cookies in your toaster oven!


  • 6 tablespoons White Whole Wheat Flour (57 grams)
  • 1/8 teaspoon Baking Powder
  • 1/16 teaspoon Baking Soda
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Cinnamon
  • 1/16 teaspoon Salt
  • 1 1/2 tablespoons Unsalted Butter, at room temperature
  • 3 tablespoons Organic Cane Sugar
  • 1 tablespoon Egg, well-beaten
  • 1 tablespoon Molasses, dark, not blackstrap molasses
  • 1/4 teaspoon Fresh Ginger, finely grated, from a 1/2-inch piece, peeled
  • 1 tablespoon Crystallized Ginger, finely chopped
  • Granulated Sugar, for rolling


  1. Adjust toaster oven cooking rack to the middle position and preheat to 350°F. Lightly grease your baking pan or line with a silicone mat.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, and salt. Set aside.
  3. In a medium bowl, beat together the butter and sugar until light and fluffy, about 1 to 2 minutes. Add in the measured egg, molasses, and grated ginger and beat until smooth. Stir in the dry ingredients and chopped crystallized ginger and mix until a soft dough forms.P
  4. our sugar into a small bowl and make 6 equal balls of dough. Roll or dip the balls in sugar and place 2-inches apart on the prepared pan.
  5. Bake for 8 to 10 minutes, or until the edges are firm and tops are cracked. The middles should appear slightly undercooked.
  6. Let cookies cool on the pan 3 minutes before transferring to a wire rack to cool completely.


To Measure The Egg: Crack an egg into a small bowl, beat with a fork just until blended about 30 seconds and measure out 1 tablespoon of egg. Store leftover egg refrigerated in a sealed container for up to 24 hours.

Convection Toaster Ovens

Reduce the temperature to 325°F and bake cookies for 7 to 9 minutes.

Nutrition Information:
Yield: 6 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 94Total Fat: 3.2gSaturated Fat: 1.9gCholesterol: 17mgSodium: 43mgCarbohydrates: 15.7gFiber: 0.9gSugar: 8.8gProtein: 1.4g
Cookies stacked in a wooden bowl with a bite taken out of one.

How to Make Awesome Ginger Cookies

  • Finely grate the fresh ginger, I used a citrus zester and it did a fantastic job. If you’re working with a regular box grater, use the smallest holes and give the grated ginger a good mince.
  • Crystallized ginger has a spicy bite, chopping it into tiny pieces helps to spread out that unique in-your-face flavor.
  • You only need 1 tablespoon of beaten egg. Please don’t try to add a whole egg – it will not be pretty.
  • For a premium bakery-style cookie experience you can roll the dough balls in sugar before baking. Though my sister (a fellow ginger fanatic) actually liked the ones without sugar better so maybe try it both ways.

Four photos showing the dough being made and rolled on a baking sheet.

I know that leftover egg is kind of a pain.

To make sure it doesn’t go to waste you could bake another small batch of cookies like these Chocolate Chip Pecan Oatmeal Cookies. I tend to just toss it in a frying pan and then add the cooked egg to a salad or sandwich for lunch.

Speaking of toaster ovens…why heat up the house with your big oven when your toaster oven can get the job done better and faster!

Cookies in a wooden bowl with fresh and candied ginger.

Never baked cookies with your toaster oven before?

Here are a few helpful tips:

  1. Use the middle rack position, it’s the best position to use for baking toaster oven cookies, donuts or muffins.
  2. No middle rack? That’s okay, the bottom rack works too, just check on your cookies early.
  3. Take the cookies out when the edges are firm but the middles look slightly underdone. That’s how you get a perfect cookie with crispy edges and a chewy middle.

For more baking tips check out our 5 Tips That Will Make You A Toaster Oven Cookie Baking Expert.

A man holding a baking sheet of chocolate chip cookies.

Digging the idea of satisfying your sweets cravings without lots of tempting leftovers? Make sure to check out some of our other small-batch dessert recipes, like these lemon olive oil cupcakes (6 servings) or blueberry mango crisp (4 servings). You can make both of them in your countertop oven or toaster oven too!

One Comment

  1. i do love ginger! it’s a close second to cinnamon in my list of favorite spices, but it has an edge here because it comes in so many different forms! love these!

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