Description of this recipe: These ginger cookies are a delightful twist on the classic holiday treat. Infused with the zesty warmth of fresh ginger and a blend of aromatic spices, these cookies offer a uniquely flavorful experience. The combination of ground ginger, cinnamon, cardamom, cloves, and a hint of black pepper creates a complex spice profile that perfectly complements the sweet molasses and buttery base.
Why you will love this recipe: You’ll love this recipe for its simplicity and the incredible depth of flavor it delivers. The use of fresh ginger elevates these cookies beyond the ordinary, providing a vibrant kick that awakens the senses. They’re also incredibly versatile – perfect for holiday gatherings, a cozy afternoon treat, or a thoughtful homemade gift. The chewy texture and sugary coating make them irresistible, and the aroma that fills your kitchen as they bake is simply divine. Plus, the recipe is easy to follow, making it accessible for bakers of all skill levels. These ginger cookies are guaranteed to become a family favorite!
Ingredients:
- 1 stick (1/2 cup or 113g) unsalted butter, room temperature
- ½ cup (100g) packed light brown sugar
- ¼ cup (80g) molasses
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 ½ tablespoon (about 15g) grated fresh ginger
- 1 ⅔ cup (210g) all-purpose flour
- ½ teaspoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground black pepper
- A pinch of salt
- ½ cup (100g) granulated sugar, for coating
Preparation:
Step 1: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking and make cleanup a breeze. Ensure the oven is fully preheated before you begin baking to ensure even cooking.
Step 2: In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer or a sturdy whisk. Beat until the mixture is light and fluffy, which usually takes about 2-3 minutes. This step is crucial for incorporating air into the dough, which will result in a lighter, more tender cookie. Scrape down the sides of the bowl occasionally to ensure even mixing.
Step 3: Add the molasses, vanilla extract, milk, and grated fresh ginger to the creamed butter and sugar mixture. Stir well until everything is thoroughly combined. The molasses adds a rich, deep flavor and contributes to the chewy texture of the cookies. The fresh ginger provides a bright, spicy note that complements the other spices.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, ground ginger, cinnamon, cardamom, cloves, black pepper, and salt. This ensures that the dry ingredients are evenly distributed throughout the dough, preventing pockets of concentrated spices or baking powder.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing with a spoon or spatula until just combined. Be careful not to overmix the dough, as this can develop the gluten in the flour and result in tough cookies. Stop mixing as soon as the flour is incorporated.
Step 6: Scoop out balls of dough, about one tablespoon each, using a cookie scoop or a spoon. Roll each ball of dough in the granulated sugar until it is completely coated. The sugar coating adds a touch of sweetness and a delightful sparkle to the finished cookies.
Step 7: Place the sugar-coated dough balls on the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading during baking.
Step 8: Bake in the center of the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown. The cookies should be slightly soft in the center.
Step 9: Remove the baking sheet from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire cooling rack to cool completely. This allows the cookies to firm up slightly, preventing them from breaking when you move them.
COOKING Rating: Easy
Serving Suggestions:
- Serve these ginger cookies with a warm cup of tea or coffee for a cozy afternoon treat.
- Enjoy them as a festive dessert during the holiday season.
- Package them in a decorative tin or bag for a thoughtful homemade gift.
- Pair them with a scoop of vanilla ice cream for a delicious dessert.
- Crumble them over yogurt or oatmeal for a flavorful topping.
Tips:
- Use room temperature butter for easier creaming.
- Don’t overmix the dough to avoid tough cookies.
- For a spicier cookie, add a pinch of cayenne pepper to the dry ingredients.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- Freeze the dough balls for up to 2 months and bake as needed.
- For a chewier cookie, slightly underbake them.
- For a crispier cookie, bake them for a minute or two longer.
- If you don’t have fresh ginger, you can substitute with 1 teaspoon of ground ginger. However, fresh ginger will provide a brighter, more pronounced flavor.
- Experiment with other spices, such as nutmeg or allspice, to create your own unique flavor combination.
- If you want a softer cookie, you can flatten the dough balls slightly before baking.
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Nutritional Information (per cookie, approximate):
- Calories: 85
- Protein: 1g
- Sodium: 20mg
Conclusion:
These ginger cookies with fresh ginger are a delightful treat that offers a unique and flavorful twist on the classic recipe. The combination of warm spices, sweet molasses, and zesty fresh ginger creates a symphony of flavors that will tantalize your taste buds. Whether you’re baking them for a holiday gathering, a cozy afternoon snack, or a thoughtful gift, these cookies are sure to be a hit. So, gather your ingredients, preheat your oven, and get ready to enjoy the irresistible aroma and delicious taste of homemade ginger cookies. Happy baking!
Questions and Answers about this recipe:
Q1: Can I use margarine instead of butter?
A1: While you can use margarine, butter provides a richer flavor and a better texture for these cookies. If you do substitute, choose a high-quality margarine with a high fat content.
Q2: What if I don’t have molasses?
A2: Molasses is essential for the unique flavor and texture of these cookies. However, if you absolutely cannot find it, you can substitute with dark corn syrup or honey, but the flavor will be slightly different.
Q3: Can I make these cookies ahead of time?
A3: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Alternatively, you can freeze the dough balls for up to 2 months and bake them directly from frozen, adding a minute or two to the baking time. Baked cookies can be stored in an airtight container at room temperature for up to 5 days.
Q4: How do I prevent the cookies from spreading too much?
A4: To prevent excessive spreading, make sure your butter is not too soft. Chilling the dough for 30 minutes before baking can also help. Ensure your oven is at the correct temperature and avoid overcrowding the baking sheet.
Q5: Can I add other ingredients to these cookies?
A5: Absolutely! Feel free to customize these cookies with other ingredients such as chopped nuts, dried cranberries, candied ginger, or chocolate chips. Add about ½ cup of your chosen ingredient to the dough along with the dry ingredients.
